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Frozen Biscoff rum ball cheesecake recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Indulge in a festive Biscoff cheesecake spiked with rum for the perfect Christmas treat.
Ingredients:
  • 320g light fruitcake
  • 160g (1/2 cup) Lotus Biscoff Spread
  • 40.00 ml rum
  • 80g (10) Lotus Biscoff biscuits, plus extra, crushed, to sprinkle
  • 500g cream cheese, at room temperature, chopped
  • 395g sweetened condensed milk
  • 250ml (1 cup) thickened cream
  • 40.00 gm Lotus Biscoff Spread
  • 1/2 tsp vanilla bean paste
Instructions:
  • Prepare a 20cm springform pan by releasing the base and lining it with baking paper, ensuring the paper overhangs the edge. Secure the base in place.
  • In a large bowl, crumble 200g of fruitcake using clean hands. Mix in 2 tablespoons of Biscoff Spread until well combined. Press the mixture evenly into the prepared pan. Chill in the fridge on a baking tray.
  • In a large bowl, use electric beaters to whip the cream cheese until smooth. Mix in the condensed milk, cream, Biscoff Spread, rum, and vanilla until well combined. Pour the filling over the biscuit base and freeze overnight.
  • Break up the leftover fruitcake in a big bowl. Mix in rum and the rest of the Biscoff Spread using your hands until well combined. Shape the mixture into 10 balls. Crush 5 biscuits and spread the crumbs on a plate. Roll the balls in the biscuit crumbs to coat them. Chill the rum balls in the fridge until serving.
  • Just before serving, thaw the cheesecake for 5 minutes at room temperature. Unmold it and halve the remaining biscuits. Place the halved biscuits around the edge of the cheesecake along with the rum balls. Finish with a sprinkle of extra crushed biscuits. Slice and enjoy!

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