Vegan Biscoff Cheesecake Dessert
Ingredients
- 200g vegan cream cheese
- 15g caster sugar
- 30g Biscoff spread
- 7 digestive biscuits
- 25g melted vegan butter
Decoration
- Melted dark chocolate
- Melted Biscoff spread
Preparation
Crush the biscuits in a bowl with a rolling pin, mix in the melted vegan butter and tip into your cheesecake tin to form a base, then chill in the fridge for 20 minutes
For the topping, beat the cream cheese, Biscoff and sugar together until smooth and spread over the base
Set in the freezer for a minimum of one hour to an hour and a half