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TREK X Biscoff Protein Cheesecake

Course Dessert

Ingredients

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.