Biscoff Cheesecake Recipe
A decadent no-bake Biscoff cheesecake featuring a crunchy Biscoff biscuit base, a creamy Biscoff and cream cheese filling, and a smooth melted Biscoff topping garnished with more crushed biscuits for extra texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
Base
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
Filling
- 300 ml double cream
- 400 g full fat cream cheese
- 200 g Biscoff spread
Topping
- 150 g Biscoff spread, melted gently
- 50 g Biscoff biscuits, crushed
Instructions
- Prepare the base: Combine the crushed Biscoff biscuits with melted butter in a bowl. Press this mixture firmly into the bottom of a cheesecake tin to form an even base. Chill in the fridge to set while preparing the topping.
- Make the filling: In a mixing bowl, pour in the double cream, add the cream cheese and Biscoff spread. Whisk vigorously with an electric whisk until the mixture is very thick and almost like ice cream in consistency.
- Assemble the cheesecake: Remove the chilled biscuit base from the fridge and pour the thick cheesecake mixture evenly over it, smoothing the top carefully.
- Chill the cheesecake: Place the cheesecake in the fridge and let it set for at least 3 hours; overnight chilling is recommended for best firmness and flavor.
- Prepare the topping: When ready to serve, gently melt the Biscoff spread in a pan over low heat, ensuring it does not get hot to maintain a smooth texture.
- Add the topping: Remove the cheesecake from the fridge. While still in the tin, pour the melted Biscoff spread evenly over the cheesecake top. Smooth gently with the back of a spoon without disturbing the cheesecake layer. Sprinkle the remaining crushed biscuits around the edge for garnish.
- Final chill: Return the cheesecake to the fridge for at least one more hour to allow the topping to set properly. The cheesecake can be cut sooner, but chilling longer results in neater slices.
Notes
- Use an electric whisk for best results when thickening the filling, but a sturdy hand whisk can work if necessary.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- For easier slicing, run a hot knife blade around the edges before cutting.
- This recipe is a no-bake dessert, so avoid heating the main filling mixture to keep the perfect creamy texture.
- Overnight chilling improves the flavor and firmness.
Keywords: Biscoff cheesecake, no bake cheesecake, easy dessert, creamy cheesecake, Biscoff spread recipe
Find it online: https://tastybella.com/biscoff-cheesecake-recipe/
