MINI LOTUS  BISCOFF CHEESECAKE

This is the creamiest smoothest no-bake cheesecake recipe which is easy to make and taste incredible. This cheesecake is a perfect treat for all the biscoff lovers!

INGREDIENTS:-
For the crust:
15 lotus biscoff biscuit
3-4 tbsp melted butter

For the filling:
1/2 cup whipping cream
1/3 cup cream cheese
1/4 cup lotus biscoff crunchy spread
2 tbsp condensed milk

For the topping:
1/4 cup lotus biscoff crunchy spread
2 tbsp condensed milk



METHOD:-
To make the crust:
Crush the biscuit into fine crumbs with a rolling pin or else you can use food processor. 
Mix the biscuit crumbs, melted butter until well blended and press it firmly onto the 
bottom of the prepared spring-form tin and press it down using the bottom of a glass. Just 
chill for about half n hour.

To make the filling:

1. With an electric mixer beat the whipping cream in a large bowl until stiff peaks are formed.
2. Take another bowl, beat together cream cheese, Lotus biscoff spread and condensed milk until well combined and smooth.
3. Using a spatula, gently fold in whipped cream into the cream cheese mixture until uniform in colour and no white streaks remain, Mixture should be stable.
4. Take the tin from the freezer and spread the cheesecake mix over the biscuit, use a spatula to smooth down the top. Cover tightly with plastic wrap and refrigerate until set, for 4-6 hours or overnight.
5. Mix condensed milk and Lotus biscoff spread well and Spread into the middle and smooth it out. Sprinkle the sides of the cake with biscuit crumbs. Serve cold.