Biscoff and White Chocolate Cheesecake
Monica has combined two of her favourite things: Biscoff and white chocolate to make this epic dairy free cheesecake. Crunchy but gooey and not too sweet. Let us know if you love it as much as we do.
By Monica Huddleston |
Featured in Desserts
Ingredients
Base:
- Biscoff spread (60g)
- Maple syrup (75g)
- Flour of choice (35g)
- Rice flour (40g)
Filling:
Method
- Preheat oven to 170 and line a loaf tin with baking paper.
- Add the Biscoff and maple syrup to a medium bowl and whisk until combined. Add the flour and rice flour and mix until a thick sticky batter has formed. Pour the mixture into the prepared tin and spread out evenly bake. Bake for 15 mins and set aside to cool.
- For the filling, melt the white chocolate then set aside. Add the coconut yoghurt, maple syrup and lemon juice to a medium (microwave safe) bowl and whisk to combine. Place the bowl in the microwave and heat for 30sec to 1min (so the melted chocolate doesn’t solidify when added). Once warm stir through the melted white chocolate.
- Place the bowl in the fridge to form up for 1hour.
- Spread 1/3 of the filling out evenly on the base of the slice. Melt the Biscoff and add a few teaspoons randomly on top. Add another 1/3 of the filling and some more Biscoff, then spread out evenly. Add the remaining 1/3 of filling and spread out evenly. Top with remaining Biscoff, then use a skewer to create swirls.
- Place in the fridge or freezer to set for 30mins-1hr, slice and enjoy!!
