No-bake Biscoff Cheesecake

Name: No-bake Biscoff Cheesecake
Yield: 8 servings
Cuisine: American
Ingredients: 150 g Biscoff biscuits; 50 g Unsalted butter, melted; 333 g Cream cheese, room temp; 66 g Icing sugar; 167 g Biscoff spread; 1/2 tsp Vanilla Extract; 200 ml Heavy whipping cream; 6 g Gelatin powder diluted in 2 tbsp of boiling water

Linh @barofsweets

I've never made no-bake cheesecake prior to this but Jane at janespatisserie.com shared a fool-proof recipe that even a cheesecake dummy like myself could pull it off.

Linh @barofsweets

I've never made no-bake cheesecake prior to this but Jane at janespatisserie.com shared a fool-proof recipe that even a cheesecake dummy like myself could pull it off.

Saved

Ingredients

8 servings

150 gBiscoff biscuits
50 gUnsalted butter, melted
333 gCream cheese, room temp
66 gIcing sugar
167 gBiscoff spread
1/2 tspVanilla Extract
200 mlHeavy whipping cream
6 gGelatin powder diluted in 2 tbsp of boiling water

Saved

Steps

1

Line a 17cm springform tin with round parchment paper on the bottom and 6cm band on the side. Leave extra paper on the bottom for easy transfer.
2

Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into the springform tin.
3

With an electric mixer mix the cream cheese, vanilla, icing sugar, diluted gelatin and Biscoff Spread until smooth.
4

Whip double cream in another bowl to stiff peaks and fold it into the cream cheese mixture until its thick and holds itself completely.
5

Spread the mixture evenly over the biscuit base. Slam it on a flat surface a few times. Chill in the fridge for at least 5-6 hours, but preferably overnight. Fridge coldness set to Max.
6

Run a hot knife around the springform tin before releasing the latch, not too deep to cut the paper on the bottom.
7

(optional) Top with berries jam.