Name: No-bake tahini cheesecake
Total time: 25 min
Yield: Serves 16
Ingredients: 250g Lotus Biscoff biscuits; 140g salted butter, melted; 750g soft cheese; 100g light muscovado sugar; 2 tsp vanilla extract; 200ml double cream; 75g tahini; 2-3 tbsp caramel, dulce du leche or honey; a good pinch sea salt flakes; 30g pack sesame snaps

250g Lotus Biscoff biscuits
140g salted butter
melted
750g soft cheese
100g light muscovado sugar
2 tsp vanilla extract
200ml double cream
75g tahini
2-3 tbsp caramel, dulce du leche or honey
a good pinch sea salt flakes
30g pack sesame snaps

Method

step 1
Line a 20cm x 30cm baking tin with baking paper. Blitz the Biscoff biscuits to crumbs in a food processor, add the melted butter, then blend again until well combined. Tip into the tin, then use a spoon to press the crumbs into an even layer. Chill in the fridge or freezer while you make the filling.
step 2
Scoop the soft cheese into a large bowl, add the sugar and vanilla, then whisk using an electric hand whisk or balloon whisk until smooth and the sugar has dissolved. Add the cream and tahini, then whisk again until just combined – be careful not to overmix otherwise the mixture can become runny. Scrape into the tin, then use a spatula or spoon to spread out to cover the base. Leave the surface a little uneven to catch the caramel. Chill for at least 3 hours.
step 3
When you’re ready to serve, drizzle over the caramel, dulce du leche or honey (if using caramel you may want to loosen it a little with a drop of milk or hot water), sprinkle with a good pinch of sea salt flakes and crumble over the Sesame Snaps. Cut into 16 bars and serve straight away.