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Biscoff Cheesecake Recipe

Biscoff Cheesecake Recipe
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★★★★★

4.8 from 12 reviews

This indulgent Biscoff Cheesecake features a crunchy Biscoff biscuit base, a rich and creamy cheesecake layer infused with Biscoff spread, and a glossy Biscoff topping sprinkled with crushed biscuits for added texture. Perfectly chilled, this no-bake dessert blends the iconic caramelized flavor of Biscoff with smooth cream cheese for an irresistible treat.

Ingredients

Scale

For the Base:

  • 200 g (7 oz) Biscoff biscuits, crushed
  • 80 g (3 oz) unsalted butter, melted

For the Cheesecake Mixture:

  • 300 ml (1.25 cups) double cream
  • 400 g (14 oz) full fat cream cheese
  • 200 g (7 oz) Biscoff spread

For the Topping:

  • 150 g (5 oz) Biscoff spread, melted
  • 50 g (2 oz) Biscoff biscuits, crushed

Instructions

  1. Prepare the base: Combine the crushed Biscoff biscuits with the melted unsalted butter until well mixed. Press this mixture firmly into the base of a springform or loose-bottom cake tin. Chill in the fridge while preparing the cheesecake filling to set the base.
  2. Make the cheesecake mixture: Pour the double cream into a mixing bowl, then add the full fat cream cheese and Biscoff spread. Whisk thoroughly using an electric whisk if available until the mixture thickens significantly, reaching a consistency similar to soft ice cream. This will ensure a smooth and creamy texture in the cheesecake.
  3. Assemble the cheesecake: Remove the biscuit base from the fridge and gently spread the thickened cheesecake mixture evenly over it, smoothing the top with a spatula or back of a spoon.
  4. Chill the cheesecake: Place the assembled cheesecake in the fridge for at least 3 hours to set properly. For best results and firmer texture, chill overnight if time allows.
  5. Prepare the topping: Just before serving, gently melt the Biscoff spread in a small pan over low heat. Be careful not to let it get hot or boil, as it might separate.
  6. Add the topping: Take the cheesecake out of the fridge and, while still in its tin, pour the melted Biscoff spread evenly over the cheesecake surface. Smooth out gently with the back of a spoon to cover the top completely without disturbing the cheesecake layer underneath. Sprinkle the remaining crushed Biscoff biscuits around the edge as decoration and for added crunch.
  7. Final chill: Return the cheesecake to the fridge for at least an additional hour before serving. Cutting it sooner is possible but may result in less neat slices.

Notes

  • For the best flavor, use full fat cream cheese and double cream.
  • If the Biscoff spread is too thick to melt smoothly, you can warm it slightly in the microwave in short bursts, stirring frequently.
  • This cheesecake is a no-bake dessert, so it’s quick and easy to prepare but requires sufficient chilling time.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.
  • Use a hot knife when slicing for cleaner cuts. Dip the knife in hot water and wipe dry between cuts.

Nutrition

Keywords: Biscoff cheesecake, no bake cheesecake, Biscoff dessert, easy cheesecake recipe, caramel biscuit cheesecake

Find it online: https://tastybynova.com/biscoff-cheesecake-recipe/