5 ingredient Biscoff cheesecake for Shavuot
A deliciously simple cheesecake made using Stork and Biscoff biscuits.
For the base:
150 g Biscoff biscuits
60 g Stork vegan baking block
For the filling:
100 g biscoff spread
500 g vegan cream cheese
30 g icing sugar
Crush the Biscoff biscuits into a fine, crumbled texture.
Melt the Stork margarine, then mix with the biscuits.
Tip mixture into a springform pan, flatten, and leave to set in the fridge for 20 minutes.
Combine and blend the filling ingredients.
Once the base has set, pour filling over and smooth.
Leave to set in the fridge overnight.
To decorate, melt Biscoff and smooth over the top. Crumble and add biscuits as you please!