No Bake Biscoff Cheesecake

Make the Biscoff cookie crust

1. Put an entire pack of Biscoff cookies (minus 4 which you will use later) into a mini chopper and pulse until you have fine crumbs. Reserve a tablespoon of cookie crumbs to decorate the cheesecake later.
2. Put the remaining crumbs in a bowl and add the melted butter. Mix together until they resemble wet sand.
3. Tip the crumbs into a 23cm (9inch) springform cake tin lined with baking paper.
4. Press down with your fingers to create an even base for your cheesecake. Chill in the freezer while you prepare the cheesecake filling.

Whip the cream

1. Put the double cream in a bowl (ideally a chilled metal bowl) and whisk on medium speed until peaks form. Keep an eye on the cream to avoid overwhipping. Put the cream in the fridge to chill while you make the filling.

Make the cheesecake filling

1. Put the cookie spread, mascarpone cheese, icing sugar, vanilla extract and salt in a mixing bowl. Beat together with a hand or stand mixer on low -medium speed until combined. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl then beat again, briefly.
2. Use a spatula to gently fold the whipped cream into the cheesecake filling until no white streaks remain. The texture should still be thick and fluffy, not runny.
3. Pile the filling on top of the chilled base and level with a spatula. Tap the tin gently on the counter so that filling settles. Chill in the fridge overnight.

Decorate your cheesecake

1. The following day run a hot knife around the edges of the tin to loosen the cheesecake and gently remove the cake ring. Transfer the cheesecake onto a platter (I use a cake lifter to do this). Place the cheesecake in the freezer for 30 minutes.
2. Heat the remaining Biscoff spread in the microwave for 30-40 seconds and stir until it is runny and smooth.
3. Take cheesecake out of the freezer and pour the Biscoff over the centre of the cake spreading it quickly outwards with an offset spatula so that it covers the whole cheesecake and drips down the sides. Place in the fridge to set.
4. Whip the cream and pipe around the edge of the cheesecake (this is optional – you might not need to use all the cream but it is hard to whip a smaller amount). Decorate with the reserved Lotus Biscoff crumbs and cookies.
5. Keep the cheesecake chilled until ready to serve. Run a knife under hot water, wipe dry and slice the cheesecake, wiping the knife clean with each slice.