Biscoff Cheesecake

Name: Biscoff Cheesecake
Total time: 1800 s
Yield: 1+ People
Cuisine: British
Ingredients: 250 g Lotus Biscoff biscuits (roughly 1 standard package); 80 g unsalted butter, melted; 500 g full-fat cream cheese (such as brick-style Philadelphia), room temperature; 250 g smooth Biscoff spread; 75 g icing sugar (powdered sugar), sifted; 1 tsp vanilla extract; 150g smooth Biscoff spread; 3 Biscoff biscuits, roughly crushed

𝐅𝐨𝐨𝐝𝟒𝐔 @food4U1

England

This no-bake Biscoff cheesecake is a creamy, indulgent dessert featuring a crunchy cookie crust, a smooth cookie-butter-infused filling, and a glossy melted topping. It requires no gelatin and no baking, making it an incredibly straightforward crowd-pleaser.

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Ingredients

5-30 mins

1+ People

250 gLotus Biscoff biscuits (roughly 1 standard package)
80 gunsalted butter, melted
500 gfull-fat cream cheese (such as brick-style Philadelphia), room temperature
250 gsmooth Biscoff spread
75 gicing sugar (powdered sugar), sifted
1 tspvanilla extract
150gsmooth Biscoff spread
3Biscoff biscuits, roughly crushed

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Steps

5-30 mins

1

(Prepare the Biscuit Base) Crush the biscuits: Blitz 250g of Biscoff biscuits in a food processor until they form a fine crumb. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
2

Mix with butter: Pour the crumbs into a bowl, add the 80g of melted butter, and stir until the mixture resembles damp sand.
3

Press into the tin: Tip the mixture into an 8-inch (20cm) deep springform cake tin. Use the back of a spoon or a flat-bottomed glass to press it firmly and evenly into the base.
4

Chill: Place the tin into the refrigerator to firm up while you prepare the filling.
5

Mix the Creamy Filling.
6

Beat the base ingredients: In a large mixing bowl, combine the 500g of room-temperature cream cheese, 75g of icing sugar, 1 tsp of vanilla extract, and 250g of Biscoff spread. Beat with an electric hand mixer on low-to-medium speed until completely smooth and lump-free.
7

Add the cream: Pour the 300ml of cold double cream directly into the cream cheese mixture.
8

Whisk until thick: Whip on a low-to-medium speed for 2 to 3 minutes. The mixture will transform and become very thick and hold its own shape, similar to the consistency of thick ice cream. Tip: Do not over-whip on high speed, or the cream may split.
9

Layer the filling: Spoon the thick cheesecake mixture over your chilled biscuit base.
10

Smooth the surface: Use an offset spatula or the back of a spoon to smooth out the top completely.
11

Chill overnight: Cover tightly and refrigerate for at least 5 to 6 hours, though overnight is highly recommended to get exceptionally neat slices.
12

Melt the topping: Gently warm the remaining 150g of Biscoff spread in the microwave for 15–20 seconds until it is fluid and pourable. Ensure it is warm but not hot.
13

Pour and spread: Pour the melted spread directly over the cold, set cheesecake while it is still in the tin. Gently tilt the tin to spread it evenly across the surface.
14

Final set: Return the cheesecake to the fridge for 1 hour to let the glossy topping set.
15

Garnish: Sprinkle the remaining crushed Biscoff biscuits around the outer edge to form a decorative border.
16

Release and slice: To remove from the tin neatly, run a knife warmed in hot water around the inside edge before unclamping the springform mechanism.