Caramelised Biscuit Cheesecake
A buttery cookie crust topped with a thick, creamy caramel layer and finished with a smooth cookie butter topping 🤤.
Ingredients
Base:
- 14 oz about 2 ½ cups of crushed biscuits
- 10 ½ tbsp melted dairy-free butter or spread
Filling:
- 24 ½ oz dairy-free cream cheese
- 3 ½ oz Biscoff spread
- ¼ cup vegan vanilla protein powder
- ¼ cup powdered sugar
- 2 tbsp lemon juice
Topping:
- Melted Biscoff spread
- Crushed biscuits
Instructions
- Crush the biscuits into fine crumbs.
- Mix the crushed biscuits with the melted butter until it reaches a “wet sand” consistency.
- Press the mixture into the bottom of a baking tin to form the base and place it in the fridge to set.
- For the filling, blend all the ingredients together until smooth.
- Pour the cream cheese mixture over the chilled biscuit base.
- Freeze for at least 6 hours or until firm.
- Once set, pour the melted Biscoff spread over the top and return to the fridge or freezer until completely firm.