About This Recipe
A creamy, no-bake Biscoff cheesecake made with just 5 ingredients. Perfect for a quick and impressive dessert.
Ingredients
- 200g Biscoff biscuits, crushed
- 80g unsalted butter, melted
- 300ml double cream
- 400g full-fat cream cheese
- 200g Biscoff spread
- 150g Biscoff spread, melted
- 50g Biscoff biscuits, crushed
Kitchen Tools
Instructions
Chef's Tips
- Ensure your cream cheese is at room temperature for easier mixing.
- Don’t overmix the filling to prevent cracks.
- Use a warm knife for clean slices.
Common Mistakes to Avoid
- Using cold cream cheese can result in a lumpy filling.
- Not chilling the cheesecake long enough can lead to a soft texture.
- Overheating the Biscoff spread can cause it to become thin and greasy.
Variations
Biscoff Drizzle
Instead of covering the entire cheesecake with melted Biscoff spread, create a decorative drizzle pattern on top.
Chocolate Biscoff Cheesecake
Add a layer of melted chocolate ganache between the biscuit base and the cheesecake filling.
Biscoff Swirls
Swirl some melted Biscoff spread into the cheesecake filling before chilling for a marbled effect.
Storage & Freezing
Store in the refrigerator for up to 3-4 days, covered tightly. Freeze for up to 2-3 months, wrapped in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Conclusion
Enjoy this creamy, irresistible Biscoff cheesecake – a perfect no-bake dessert for any occasion!
Frequently Asked Questions
Yes, you can substitute with graham crackers or digestive biscuits, but the flavor will be different.
Yes, use vegan cream cheese, double cream, and Biscoff spread. Ensure the biscuits are also vegan-friendly.
You can reduce the amount slightly, but it may affect the texture and sweetness.
Ensure you chill it for at least 3 hours, or preferably overnight. Using reduced-fat cream cheese can also result in a softer texture.
Absolutely! Try adding a layer of salted caramel, chopped nuts, or melted chocolate.