Lotus Biscoff No Bake Cheesecake

Line the base of a 23cm spring form tin with baking paper. Break Lotus Biscoff biscuits and place into a food processor. Process until fine crumbs form. Add butter and process until combined.

Transfer to prepared tin and using a measuring cup, firmly press crumb mixture evenly over base and side. Chill for 30 minutes

Add gelatine to 1/3 cup boiling water and whisk with a fork until dissolved. Set aside to cool for 5 minutes.

In a large bowl, beat cream cheese, vanilla extract and Lotus Biscoff Smooth until soft and smooth.

In a separate large bowl, beat heavy cream with icing sugar until medium-stiff peaks form.

Gradually fold whipped cream into the cream cheese mixture, until well combined.

Gradually add warm gelatin mixture (if gelatin mixture has cooled too much and start to gel, warm it in the microwave for another 5 to 10 seconds) into the cheesecake mixture and fold until well combined.

Spoon the cheesecake mixture over biscuit base in pan and refrigerate for at least 1 hour

Prepare the toppings of cheesecake by placing Lotus Biscoff Spread into a heatproof bowl and melt in the microwave until melted. While still warm, pour over the cheesecake

Refrigerate the cheesecake for another 3 hours until set.

Once firm, decorate cake with crushed Lotus Biscoff biscuits and whipped cream.