Creamy Biscoff Cheesecake you’ll keep making

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Here’s how I made it:

Grind some Biscoff biscuits into fine crumbs. Transfer them to a container, pour over some melted butter and press firmly to form an even base.

For the cheesecake layer, add 250g paneer, 1/2 cup condensed milk and 1/2 cup fresh cream to a blender. Blend until smooth and creamy. If the mixture feels too runny, add a little more paneer and blend again.

Spread this over the biscuit base and refrigerate until set.

For the topping, blend more Biscoff biscuits with 1/2 cup condensed milk, a little milk and some melted butter until smooth.

Pour it over the cheesecake layer and refrigerate again until fully set.

Creamy, rich and delicious No-Bake Biscoff Cheesecake is ready
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