How to Make No-Bake Biscoff Cheesecake at Home
Creating a Biscoff cheesecake at home is a rewarding experience that results in a truly indulgent treat. This recipe is designed to be simple yet delicious, requiring no baking and just a handful of ingredients. The process involves making a Biscoff cookie crust, preparing a creamy Biscoff-infused filling, and then assembling and chilling the cheesecake. The result is a decadent dessert that beautifully showcases the unique taste of Biscoff, with its hints of cinnamon, nutmeg, and ginger.
- 30 Biscoff cookies (crushed)
- 125 grams unsalted butter (melted)
- 500 grams cream cheese (full fat)
- 100 grams icing sugar (powdered sugar)
- 250 grams Biscoff spread (smooth)
- 1 teaspoon vanilla extract
- 300 milliliters double cream (heavy cream)
- 150 milliliters double cream (whipped)
- 2 tablespoons icing sugar
- 75 grams Biscoff spread
- Extra Biscoff cookies, crushed (for sprinkling)
- Prepare the Biscuit Crumbs
Start by crushing the Biscoff cookies into fine crumbs. You can do this by blitzing them in a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Mix with Butter
In a mixing bowl, combine the crushed cookies with the melted butter until well combined.
- Form the Base
Press the mixture firmly into the base of an 8-inch (20 cm) springform tin, ensuring an even layer. Use the back of a spoon to smooth it out. Place the tin in the refrigerator to set while you prepare the filling.
- Beat Cream Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy. This can be done using an electric mixer or a stand mixer with a paddle attachment.
- Add Biscoff Spread and Vanilla
Add the Biscoff spread and vanilla extract to the cream cheese mixture. Continue to beat until well combined and smooth.
- Incorporate Double Cream
Slowly add the chilled double cream to the mixture. Beat on low speed initially to combine, then increase the speed and whip until the mixture is thick and holds its shape. This should take about 2-3 minutes.
- Fill the Tin
Remove the tin with the biscuit base from the refrigerator. Pour the cheesecake filling over the base and spread it out evenly using a spatula.
- Chill
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.
- Prepare the Topping
Once the cheesecake has set, you can prepare the optional topping. Whip the double cream with the icing sugar until it forms stiff peaks.
- Melt the Biscoff Spread
Melt the Biscoff spread in the microwave for about 20-30 seconds until it’s runny enough to drizzle.
- Decorate
Remove the cheesecake from the tin and place it on a serving plate. Drizzle the melted Biscoff spread over the top, then pipe or spread the whipped cream around the edges. Sprinkle extra crushed Biscoff cookies on top for added crunch and decoration.
Use a sharp knife to cut the cheesecake into slices. Enjoy the creamy, spiced, and utterly delicious Biscoff cheesecake with family and friends!
- Make sure the cream cheese and double cream are at room temperature before you start. This ensures a smoother, creamier filling.
- For the best results, chill the bowl and beaters in the freezer for 10-15 minutes before whipping the double cream. This helps achieve stiff peaks more quickly.
- If the Biscoff spread is too thick to drizzle, you can add a teaspoon of vegetable oil before melting to make it more fluid.
- If you prefer a less intense Biscoff flavor, you can mix half Biscoff cookies and half digestive biscuits for the crust.
Have Fun Baking!