Description
This luscious Biscoff Cheesecake combines the iconic caramelized flavor of Biscoff biscuits and spread with creamy full-fat cream cheese and double cream. With a crumbly biscuit base and a smooth, velvety topping, it requires no baking and is simply chilled to set. Perfect for a decadent dessert lovers will adore, this recipe needs just 5 key ingredients and minimal prep time.
Ingredients
Base
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
Cheesecake 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 (for garnish)
Instructions
- Prepare the base: Combine the crushed Biscoff biscuits with the melted unsalted butter in a bowl until evenly coated. Press the mixture firmly into the base of a cheesecake tin or springform pan to form an even layer. Place it in the fridge to chill while you prepare the topping.
- Make the cheesecake filling: Pour the double cream into a large mixing bowl. Add the full fat cream cheese and 200 g of Biscoff spread. Using an electric whisk, beat the mixture until it becomes very thick and creamy, almost like soft ice cream.
- Assemble the cheesecake: Take the biscuit base out of the fridge and pour the cheesecake filling over it. Smooth the surface evenly with a spatula or back of a spoon.
- Chill to set: Put the assembled cheesecake back into the fridge for at least 3 hours. For best results, chill overnight to allow it to firm up completely.
- Prepare the topping: When ready to serve, gently melt 150 g of Biscoff spread in a pan over low heat. Take care not to heat it too much; it should only be warm enough to become runny.
- Decorate the cheesecake: Remove the cheesecake from the fridge and, while still in its tin, pour the melted Biscoff spread evenly over the top. Smooth it gently with the back of a spoon to cover completely. Sprinkle the remaining 50 g of crushed Biscoff biscuits around the edges for garnish.
- Final chill: Return the cheesecake to the fridge for another hour to set the topping fully. Although you can serve sooner, chilling improves neatness when cutting.
Notes
- The cheesecake requires no baking, making it easy to prepare and perfect for warmer days.
- Using an electric whisk will speed up the process and help achieve the right creamy consistency.
- Chilling the cheesecake overnight produces the best texture and flavor balance.
- Be careful when melting the Biscoff spread; overheating can change the flavor and texture.
- This cheesecake is quite rich and indulgent, so small slices are recommended.
