Lotus Biscoff Cheezecake

For cheezecake

1. Allow Violife Creamy to come to room temperature. In a machine with a beater attachment, mix the Violife Creamy with sugar, vanilla and Biscoff spread until smooth. In a separate bowl, whisk the Flora Plant Double 31% until firm. Fold together the Violife Creamy mix and Flora Plant Double 31% and place into a piping bag.

For topping

1. Place Lotus Biscoff biscuits into a zip-lock bag and crush with a rolling pin. In a saucepan, melt the Flora Plant B+tter Unsalted, then stir in the crushed biscuits, allow to set in the fridge and break into pieces.

Assemble

1. In a suitable serving glass, pipe a layer of the cheezecake mix, top with the biscuit, and repeat to form two layers of each. Then serve.