TREK X Biscoff Protein Cheesecake
- Category: Dessert
Ingredients
Scale
Biscuit Base
- 10.6 oz 300g Lotus Biscoff® biscuits
- 1/2 cup 1 stick plant-based unsalted butter, melted
Cheesecake Filling
- 18 oz 500g plant-based cream cheese
- 3/4 cup powdered sugar
- 9 oz 250g Biscoff® spread
- 1 cup 9 oz/270ml heavy cream
- 1 1/2 TREK Power Biscoff® bars
Toppings
- 1/4 cup 75g Biscoff® spread, melted
- 1 1/2 TREK Power Biscoff® bars
Instructions
Prepare the Biscuit Base:
- In a food processor, blitz the biscuits into fine crumbs.
- Mix in the melted butter and press firmly into a 9-inch (22cm) springform tin using a glass or jar to smooth.
- Put the base in the fridge while you make the filling.
Make the Cheesecake Filling:
- In the food processor, blitz the TREK Power Biscoff® bars into small chunks.
- With an electric mixer, mix the cream cheese, powdered sugar, and Biscoff® spread until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Add the whipped cream to the cream cheese mixture and whip until combined.
- Fold in the TREK Power Biscoff® bar chunks.
- Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, preferably overnight.
Finish and Decorate:
- Remove the cheesecake from the tin.
- Decorate with melted Biscoff® spread and TREK Power Biscoff® bars.
