Biscoff Cheesecake
This no bake Biscoff cheesecake is smooth, creamy and simply delicious. With a Biscoff cookie base and pretty Biscoff drip it tastes as good as it looks!
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Parchment paper to line the tin
- Electric hand- held beaters or stand mixer *it's useful but not essential to have two mixing bowls.
- Stick/immersion blender with chopping bowl attachment or food processor
- Small pipeing bag or ziplock bag (for the drip edge)
Ingredients
For the Biscoff cookie base
- 2 & ⅓ cups (250gms) Biscoff cookies
- 1 stick (115gms) unsalted butter
For the Biscoff cheesecake filling
- 2 x 8 ounce blocks (450gms total) full fat cream cheese, at room temperature
- ½ tablespoon freshly squeezed lemon juice
- ⅔ cup (200gms) smooth Biscoff spread
- ½ teaspoon vanilla extract
- 1 cup (250mls) thickened cream
To decorate the cheesecake
- ⅔ cup (200gms) smooth Biscoff spread
- 2 - 3 whole Biscoff cookies
Instructions
To make the Biscoff cheesecake crust
- Line the base and sides of a springform tin with parchment paper.
- Break up the Biscoff cookies and blitz in the food processor until they resemble breadcrumbs.
- Melt the butter by cubing, adding to a microwave-proof bowl and microwave for a minute or two.
- Pour the melted butter into the Biscoff cookie crumbs and mix well.
- Pour into the lined tin and press down at the bottom to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Melt the Biscoff spread for the cheesecake filling in the microwave for approx 20 seconds and mix so it's smooth and pourable.
- Beat the cream cheese briefly to soften it. Add the lemon juice mix well. Add the Biscoff spread and vanilla extract and mix well.
- In a separate bowl whip at the cream until firm peaks form.
- Add the cream to the rest of the cheesecake mix and gently fold until smooth and combined.
- Tip the cheesecake filling onto the prepared base and smooth down.
- Chill in the fridge for at least four hours, preferably overnight.
To decorate the cheesecake
- Once set remove the cheesecake from the pan and smooth the sides with a spatula.
- Melt the Biscoff spread for the decoration in the microwave. Open your piping bag and put it into a mug with the sides folded outwards.
- Pour the melted Biscoff spread into the piping bag, twist the top and cut a small hole in the tip.
- Put the piping tip at the edge of the top of the cheesecake and squeeze gently to form a drip. Move the tip along a small around and squeeze again to form another drip.
- Continue around the entire edge of the cheesecake until you get back to the start.
- Put the remaining Biscoff spread back into the microwave-proof bowl and remelt in the microwave. Spoon on top of the cheesecake and spread out to the edges with a spatula.
- Finally crush the Biscoff cookies for decoration and sprinkle in a circle around the edge of the cheesecake and you're done!
Notes
Cake tin size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Lining the tin:
For a smoother edge you can use clear food-safe acetate to line the side of the tin instead of parchment paper. It's available from some baking shops. Or you can use parchment paper instead if you don't have it.
Storage:
In a covered container in the fridge for up three days.
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
Either way the decorative cookie crumb will start to go soft within a few hours, so best to add this just before serving the cheesecake.
Nutrition
Calories: 280kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 224mgPotassium: 108mgFiber: 0.1gSugar: 11gVitamin A: 368IUVitamin C: 0.4mgCalcium: 116mgIron: 0.2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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