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Biscoff Cheesecake Recipe

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3.8 from 15 reviews

  • Author: Lea
  • Total Time: 6 hours 30 minutes
  • Yield: 10 servings

Description

This indulgent Biscoff Cheesecake combines the rich, caramelized flavor of Biscoff biscuits and spread with creamy, smooth cream cheese filling. The crunchy Biscoff base complements the luscious whipped topping, making it a perfect no-bake dessert to impress your guests or enjoy as a decadent treat.

Ingredients

Base

  • 250g Biscoff biscuits
  • 1/4 tsp salt
  • 90g butter, melted

Cheesecake Filling

  • 250ml cream
  • 500g cream cheese
  • 1/3 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup Biscoff spread

Topping and Garnish

  • Whipped cream
  • Extra Biscoff biscuit crumbs
  • Extra Biscoff spread

Instructions

  1. Prepare the Base: In a food processor, blitz the Biscoff biscuits until they become fine crumbs. Add the salt and melted butter, then pulse the mixture until well combined. Press this crumb mixture firmly into the base of a lined 22cm springform cake tin, smoothing out evenly with the back of a spoon. Place in the fridge to chill and set while you prepare the filling.
  2. Whip the Cream: Using a mixer, whip the cream until stiff peaks form. Be careful not to overwhip to avoid breaking the cream. Transfer the whipped cream to a clean bowl and set aside.
  3. Mix the Cream Cheese Filling: Fit your mixer with the paddle attachment and beat the cream cheese, caster sugar, and vanilla essence together for about 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing. Add the Biscoff spread and continue beating until fully incorporated.
  4. Fold in the Whipped Cream: Gently fold half of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until the filling is smooth and evenly combined.
  5. Assemble the Cheesecake: Pour the cheesecake filling onto the chilled biscuit base and smooth the surface with a spatula. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set properly.
  6. Remove from Tin: Run a sharp knife around the edge of the springform tin to loosen the cheesecake. Carefully remove the sides of the tin and transfer the cheesecake onto a serving plate.
  7. Decorate and Serve: Gently melt extra Biscoff spread in the microwave by heating for 10 seconds at a time until runny but not hot. Drizzle the melted Biscoff spread over the top of the cheesecake. Garnish with extra Biscoff biscuit crumbs and dollops of whipped cream for an elegant finish.

Notes

  • Ensure the cream is whipped to stiff peaks for the best texture in the filling.
  • Use a springform tin to easily remove the cheesecake without damaging its shape.
  • Allow the cheesecake to chill overnight if possible for a firmer set and enhanced flavors.
  • Use room temperature cream cheese for easier mixing and smoother filling.
  • Be cautious when melting the Biscoff spread to avoid overheating and separation.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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