Biscoff Cheesecake with 5 Ingredients Recipe
This decadent Biscoff Cheesecake features a crunchy Biscoff biscuit base topped with a creamy and luscious mixture of cream cheese, double cream, and Biscoff spread. Finished with a smooth layer of melted Biscoff and sprinkled biscuit crumbs, it is a no-bake dessert perfect for satisfying your sweet tooth with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Base
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
Cheesecake Topping
- 300 ml double cream
- 400 g full fat cream cheese
- 200 g Biscoff spread
Topping Finishes
- 150 g Biscoff spread, melted
- 50 g Biscoff biscuits, crushed
Instructions
- Prepare the Base: Combine the crushed Biscoff biscuits with the melted unsalted butter until evenly mixed. Press this mixture firmly into the base of a cheesecake tin to form an even layer. Chill in the fridge to set while preparing the topping.
- Make the Cheesecake Mixture: In a large bowl, pour the double cream and add the full fat cream cheese and Biscoff spread. Whisk the ingredients together until the mixture is very thick and has a consistency similar to ice cream. Using an electric whisk will yield the best results.
- Assemble the Cheesecake: Remove the biscuit base from the fridge. Pour the cheesecake mixture over the chilled base, smoothing the top evenly with a spatula for a clean finish.
- Chill the Cheesecake: Place the cheesecake in the fridge for at least 3 hours to set properly; however, chilling overnight is recommended for best texture and flavor development.
- Melt the Biscoff Spread: When ready to serve, gently melt the 150 g of Biscoff spread in a pan over very low heat. Be careful not to overheat or burn the spread, keeping it warm and pourable.
- Add the Biscoff Topping: Remove the cheesecake from the fridge and still in its tin, pour the melted Biscoff spread evenly over the surface. Smooth it gently using the back of a spoon to cover the entire top without disturbing the cheesecake layer. Sprinkle the remaining 50 g of crushed Biscoff biscuits around the edge of the top for added texture and presentation.
- Final Chill: Return the cheesecake to the fridge for at least one more hour to allow the topping to set well before slicing. You may cut it sooner, but the slices will be less neat.
Notes
- For a firmer cheesecake, chill overnight before serving.
- Use full fat cream cheese for the best creamy texture and flavor.
- Gently melting the Biscoff spread prevents it from burning and keeps a smooth consistency for pouring.
- Press the biscuit base firmly to avoid crumbling when slicing.
- Store leftovers covered in the fridge and consume within 3 days for optimal freshness.
