Biscoff Cheesecake
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Category
Dessert/Cake
Cuisine
American
Servings
12 servings (1 9-inch cheesecake)
Prep Time
30 minutes
Cook Time
10 minutes
Calories
445
Welcome to our kitchen! Today, we're making a creamy and delicious no-bake Biscoff Cheesecake that only requires 5 simple ingredients.
This easy-to-follow recipe is perfect for beginners and guaranteed to impress your friends and family.
Let's get started!
Ingredients
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
- 300 ml double cream
- 400 g full-fat cream cheese
- 200 g Biscoff spread
- 150 g Biscoff spread, melted
- 50 g Biscoff biscuits, crushed
- 9-inch springform pan
- Mixing bowls
- Electric whisk or stand mixer
- Spatula
- Measuring cups and spoons
- Microwave-safe mug (for melting butter)
- Tall glass (for removing cheesecake from the tin)
For the Base:
For the Cheesecake Mixture:
For the Topping:
Kitchen Tools Needed:
Directions
Preparation:
Preheat: No preheating required as this is a no-bake recipe.
Prepare the Base:
Mix Ingredients: In a medium bowl, combine the crushed Biscoff biscuits and melted butter until well combined.
Form Crust: Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill Crust: Place the crust in the fridge to chill while you prepare the filling.
Prepare the Cheesecake Mixture:
Whip Ingredients: In a large mixing bowl, combine the double cream, cream cheese, and Biscoff spread.
Whisk until the mixture is very thick, almost like the consistency of ice cream. An electric whisk is recommended for this step.Add to Crust: Remove the crust from the fridge and add the cheesecake mixture, smoothing the top with a spatula.
Chill Cheesecake: Place the cheesecake in the fridge for at least 3 hours, preferably overnight, to set properly.
Prepare the Topping:
Melt Biscoff Spread: Melt the Biscoff spread gently in a pan or microwave until it loosens up but doesn’t get too hot
Pour and Smooth: Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff spread over the top, smoothing it out gently with the back of a spoon. Sprinkle the crushed Biscoff biscuits around the edge.
Final Chill and Serve:
Chill Again: Return the cheesecake to the fridge for at least another hour to ensure the topping sets properly.
Remove from Tin: Use a warm knife to run around the outside of the cheesecake in the tin.
Sit the tin on a tall glass and carefully press down to remove the sides.Serve: Slice and serve chilled.
Recipe Note
Tips for Success:
- Whipping the Cream: Whip the cream straight from the fridge to ensure it holds its shape. The texture should resemble ice cream. Avoid over-whipping to prevent it from splitting.
- Removing Cheesecake from Tin: Use a springform or removable base tin. Warm a knife under hot water, dry it, and run it around the outside of the cheesecake before removing the sides.
- Melting Biscoff Spread: Melt the spread gently and ensure it’s pourable but not too hot.
Storage Tips:
- Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the undecorated cheesecake in the tin. Defrost in the fridge for 24 hours before decorating and serving.
Enjoy this dreamy, creamy Biscoff Cheesecake, perfect for any occasion!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 445
- Protein
- 5 grams
- 10%
- Fat
- 38 grams
- 52%
- Carbs
- 20 grams
- 10%
- Sugar
- 12 grams
- 23%
- Fiber
- 0.1 grams
- 10%
