Line an 8-inch springform cake pan and set aside.
In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate.
In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens.
Transfer the filling onto the crust and refrigerate overnight.
Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Sprinkle the edges with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.
Notes
* Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.
TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.
Nutrition
Serving: 1slice | Calories: 212kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Sodium: 197mg | Potassium: 67mg | Vitamin A: 902IU | Calcium: 46mg | Iron: 1mg | NET CARBS: 26g
