Vegan Biscoff Cheesecake by Juliet Sear

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. 

For the topping, beat all the 'filling' ingredients together and spread evenly over the base once it's been left to set in the fridge.

Set in the freezer for a minimum of an hour and a half. The longer you leave it, the firmer the cheesecake will be become (try to resist for as long as possible, we know it's hard!). Once set, you can decorate the cheesecake with biscoff biscuits as pictured.