Biscoff Cheesecake
The ultimate dessert, Biscoff Cheesecake combines creamy, smooth cheesecake with the irresistible flavor of Biscoff cookies. This easy no-bake recipe is perfect for any occasion, and you'll have everyone asking for seconds!
Equipment
- Frying Pan
- Mixing Bowl
Ingredients
- 9 ounces Biscoff cookies crushed
- 6 tablespoons Butter melted
- 2.5 cups Cream cheese softened
- 0.25 cups Superfine sugar
- 1 cup Biscoff spread smooth
- 1.25 cups Heavy cream
- 0.5 cup Biscoff spread melted
- 0.25 cups Biscoff cookies crushed
Instructions
- Line an 8-inch springform cake pan with parchment paper and set aside.
- In a mixing bowl, combine your crushed Biscoff cookies with melted butter and mix until combined. Transfer it to the lined springform pan and refrigerate while you prepare the filling.
- In a large mixing bowl or bowl of a stand mixer with a paddle attachment, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy, around two minutes.
- Add in the Biscoff spread and beat until combined. Add the heavy cream and continue to beat until it stabilizes and thickens, around two minutes.
- Using a rubber spatula, transfer the filling onto the crust and refrigerate overnight or for at least 6 hours.
- Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Use a rubber spatula to ensure all edges are covered.
- Sprinkle the sides with extra crushed Biscoff cookies and refrigerate for a further 30 minutes, to firm up.
Notes
- Tip 1: Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.
- Tip 2: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to two weeks.
- Tip 3: Place the cheesecake in a shallow container and store it in the freezer for up to six months.