Biscoff Cheesecake with Creamy Biscoff Spread and Biscuit Topping Recipe
This luscious Biscoff Cheesecake requires just five main ingredients and no baking. It features a crunchy Biscoff biscuit base, a creamy, sweet filling made from cream cheese, double cream, and Biscoff spread, and a silky melted Biscoff topping finished with extra crushed biscuits. Ideal for a decadent dessert that’s easy to prepare and perfect for Biscoff lovers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Base
- 200 g Biscoff biscuits (crushed)
- 80 g unsalted butter (melted)
Filling
- 300 ml double cream
- 400 g full fat cream cheese
- 200 g Biscoff spread
Topping
- 150 g Biscoff spread (melted gently)
- 50 g Biscoff biscuits (crushed)
Instructions
- Prepare the base: Combine the crushed Biscoff biscuits with the melted butter until evenly mixed, then press this mixture firmly into the base of a springform or loose-bottomed tin. Place the tin in the fridge to chill and set while you prepare the cheesecake topping.
- Make the filling: Pour the double cream into a mixing bowl, add the full fat cream cheese and Biscoff spread. Using an electric whisk if available, whisk the mixture until it becomes very thick and creamy with a consistency similar to ice cream.
- Assemble the cheesecake: Remove the biscuit base from the fridge and spread the thick cheesecake mixture evenly over it, smoothing out the top with a spatula for an even finish.
- Chill the cheesecake: Return the cheesecake to the fridge for at least 3 hours to set properly. For best results, leave it overnight if possible to develop the flavors and achieve a firmer texture.
- Prepare the topping: When ready to serve, gently melt the 150 g of Biscoff spread in a pan over low heat, ensuring it doesn’t become too hot or boil to maintain a smooth pouring consistency.
- Add the topping: Remove the cheesecake from the fridge, keep it in the tin, and pour the melted Biscoff spread evenly over the top layer. Using the back of a spoon, delicately smooth the topping to cover the entire surface, taking care not to disturb the cheesecake filling. Then, sprinkle the remaining crushed Biscoff biscuits around the edge for added texture and decoration.
- Final chilling: Place the cheesecake back in the fridge for at least another hour to allow the topping to set completely. It can be sliced and served sooner, but allowing extra time will give cleaner, neater slices.
Notes
- Use an electric whisk for best results in achieving a thick cream cheese mixture, but a sturdy hand whisk will also work.
- Make sure the Biscoff spread is melted gently and not overheated to prevent it from separating or burning.
- For neat slices, chill the cheesecake thoroughly before cutting, preferably overnight.
- This cheesecake does not require baking, making it a quick and easy dessert option.
- Use a springform or loose-bottomed tin to make removal easier without damaging the cheesecake.
