Method (base)

1. Line a 8” cake tin with greaseproof paper.
2. Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
3. Melt the butter and coconut oil.
4. In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.
5. Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. Place into the freezer whilst you make the filling.

Method (filling)

1. Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, Biscoff spread, vanilla, melted coconut oil.
2. Whizz up on high for around 5 minutes until smooth. Add a splash of water if needed.
3. Pour the filling into the base, level with a spoon and pop back into the freezer to set. Allow the cheesecake to set fully. This will take around 4-6 hours (I leave mine to set overnight).

Store in a sealed container in the freezer and defrost fully before serving. I spread some of the Lotus Biscoff spread all over the top of the cheesecake, and decorated it with some vegan squirty cream stars, topped with grated dairy-free white chocolate and a Lotus Biscoff cookies.

You could even melt some of the Biscoff spread and drizzle it over for even more cookie goodness.