Oreo No-Bake Biscoff Cheesecake with Cashew Crumble Recipe

Directions

In a mixing bowl, combine your crushed Biscoff cookies with melted butter and mix until combined. Transfer it to the ramekin bowl or any baking tray and refrigerate while you prepare the filling.

In a bowl add the softened cream cheese with the superfine sugar and beat until smooth and fluffy.

Now grind Oreo biscuits and mix it with the cream cheese batter.

Now add chopped cashew and gently mix everything.

Using a rubber spatula or spoon, transfer the filling crust and refrigerate overnight or for at least 6 hours.

Once firm, melt Biscoff spread and pour over the top of the cheesecake. Ensure all edges are covered.

Sprinkle the sides with extra Oreo crushed and refrigerate for a further 30 minutes, to firm up. Enjoy chilled.

Cheesecake should always be stored covered in the refrigerator. It will keep well for up to 2 weeks.