Biscoff Cheesecake with 5 Ingredients Recipe
A luscious no-bake Biscoff Cheesecake featuring a crunchy Biscoff biscuit base, a creamy Biscoff and cream cheese filling, topped with a smooth layer of melted Biscoff spread and garnished with crushed Biscoff biscuits. This indulgent dessert requires only 5 main ingredients and minimal preparation, perfect for Biscoff lovers looking for an easy yet impressive treat.
- 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 unsalted butter until well mixed. Press this mixture firmly into the base of a tin to form an even crust. Chill in the fridge to set while preparing the cheesecake topping.
- Make the filling: In a large bowl, pour the double cream, then add the full fat cream cheese and 200 g Biscoff spread. Whisk the mixture using an electric whisk (if available) until it thickens to a consistency similar to ice cream. This ensures a smooth and firm cheesecake filling.
- Assemble the cheesecake: Remove the biscuit base from the fridge and pour the thickened Biscoff cheesecake mixture over it. Smooth the surface carefully with a spatula or the back of a spoon.
- Chill the cheesecake: Place the assembled cheesecake in the fridge for at least 3 hours to set properly; however, chilling overnight is preferable for best texture and flavor development.
- Prepare the topping: Gently melt 150 g of Biscoff spread in a pan on very low heat, ensuring it does not get hot to avoid burning or becoming too runny.
- Apply the topping: Remove the cheesecake from the fridge, keeping it in the tin, and pour the melted Biscoff spread evenly over the top. Smooth it gently with the back of a spoon until fully covered, being careful not to disturb the cheesecake layer beneath. Sprinkle the remaining 50 g crushed Biscoff biscuits around the edges as decoration.
- Final chilling: Return the cheesecake to the fridge for at least one more hour to allow the topping to firm up. The cheesecake can be cut sooner but will slice more neatly after this additional chilling period.
Notes
- Ensure the Biscoff spread is melted gently to avoid overheating which can alter its texture.
- Using an electric whisk for the filling results in a smoother, thicker texture.
- Chilling overnight improves the firmness and flavor infusion of the cheesecake.
- This cheesecake is best served chilled and should be kept refrigerated until serving.
- Use a springform tin or a tin lined with baking paper for easier removal of the cheesecake.