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Biscoff Cheesecake Irresistibly Simple to Make

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This Biscoff Cheesecake is a creamy and simple no bake dessert perfect for home baking. Enjoy this easy Biscoff Cheesecake recipe featuring cream cheese and biscuit cake base ideal for any occasion.

Ingredients

Scale
  • 200 g 7 oz Biscoff biscuits Crushed
  • 80 g 3 oz Unsalted butter Melted
  • 300 ml 1.25 cups Double cream
  • 400 g 14 oz Full fat cream cheese
  • 200 g 7 oz Biscoff spread
  • 150 g 5 oz Biscoff spread Melted
  • 50 g 2 oz Biscoff biscuits Crushed

Instructions

  1. Mix the crushed Biscoff biscuits with melted butter and press this mixture firmly into your cake tin, then chill it in the refrigerator.
  2. In a bowl, whisk together the double cream, full fat cream cheese, and Biscoff spread until the texture thickens to resemble ice cream.
  3. Take out the chilled base and spread the cheesecake filling over it evenly, smoothing the surface.
  4. Refrigerate the assembled cheesecake for at least 3 hours or preferably overnight for best results.
  5. Gently warm the Biscoff spread to a melted state without heating too much, then pour it over the chilled cheesecake and smooth out the topping carefully.
  6. Sprinkle the remaining crushed biscuits around the cheesecake’s edge and return it to the fridge for at least one more hour before slicing.

Notes

  • Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave
  • This is the equivalent of 3/4 stick of butter if you’re in the US
  • Cream cheese: I like to use Philadelphia brand cream cheese for this recipe
  • You can use other brands, but I find they are SLIGHTLY more difficult to combine
  • Use full fat cream cheese and drain off any liquid before using
  • Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream)
  • If you’re in the US, you can use heavy cream as the equivalent to double cream
  • Tin: Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7 inch Removable Base tins that I’ve had for years)
  • Run a warmed dinner knife around the outside of the cheesecake, inside the tin, before removing it
  • Remove the knife and wipe as you work your way around the cake
  • Sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it

Nutrition

Find it online: https://www.amgroyal.com/biscoff-cheesecake/