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)
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
Cheesecake base
- 2 & ⅓ cups (250gms) Biscoff cookies
- 1 stick (115gms) unsalted butter
Cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese, at room temperature
- ½ tablespoon lemon juice
- ⅔ cup (200gms) smooth Biscoff spread
- ½ teaspoon vanilla extract
- 1 cup (250mls) thickened cream
Cheesecake topping
- ⅓ cup (100gms) smooth biscoff spread
- 2 - 3 biscoff cookies
Instructions
To make the Biscoff cheesecake crust
- Line the base and sides of a spring form tin with baking paper.
- Break up the Biscoff cookies and blitz them briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gently hit with a rolling pin.
- 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 until they resembles fine bread crumbs.
- Pour into lined spring form 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
- Beat the room temperature cream cheese with the lemon juice. Put the Biscoff spread for the cheesecake filling into a microwave proof bowl and melt in the microwave for about twenty seconds to one minute until smooth and pourable. Add the melted Biscoff spread to the cream cheese and vanilla and beat until combined.
- In a separate bowl whip at the cream until soft peaks form. Add the cream to the Biscoff cream cheese mix and fold until smooth and combined.
- Pour over the chilled base and smooth down with an offset spatula. Chill in the fridge for at least four hours, preferable over night.
To decorate the cheesecake
- Remove the cheesecake from the pan and smooth the sides if you like with a spatula.
- Melt the Biscoff spread for the topping in a microwave proof bowl for about thirty seconds to one minut until its very smooth and pourable. Pour the Biscoff spread onto the top of the cheesecake and quickly spread out with an off set spatula before the spread sets.
- For a pretty drip around the side put some of the heated Biscoff spread into piping bag with a fine round nozzle. Starting at one edge squeeze a little so a drip forms and start going down teh side of the cake. Move the nozzle across a little bit then squeese so another drip forms. Repeat until you have created drips around the entire cake.
- Finally sprinkle a little extra crushed up Biscoff cookies around the top edge of the cake and you're done!
Notes
Biscoff spread:
I recomend using smooth Biscoff spread for this no bake cheesecake. If you use crunchy Biscoff spread your cheesecake maybe grainy.
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:
Clear food safe acetate is available for some baking shops and can help give smoother sides to the cheesecake. 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 not long 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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