Vegan Biscoff Cheesecake by Juliet Sear

Method

1. Start with the base ingredients. Crush the biscoff biscuits using a sandwich bag and a rolling pin. Once you've crumbed the biscuits, mix them with the melted vegan butter and  tip them into the spring form tin flattening them to form a base for your cheesecake. Chill in the fridge for 20 minutes. 

2. For the topping, beat all the ingredients together@and spread over the base.

3. Set in the freezer for a min of an hour to an hour and a half.  You can decorate the cheesecake with biscoff biscuits as pictured.  To cut use a cleaned knife each time to keep neat.

    

   For vegan baking hacks, watch this video.