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Biscoff Cheesecake with 5 Ingredients Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings

Description

This luscious Biscoff Cheesecake recipe features a crunchy Biscoff biscuit base, a creamy filling blended with Biscoff spread, double cream, and cream cheese, topped with a smooth layer of melted Biscoff spread and extra biscuit crumbles. With only five key ingredients, it’s an easy no-bake dessert perfect for any occasion, requiring chilling time to set and create a rich, decadent treat that will impress your guests.

Ingredients

Base

  • 200 g Biscoff biscuits, crushed
  • 80 g unsalted butter, melted

Cheesecake 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 (for garnish)

Instructions

  1. Prepare the base: Combine the crushed Biscoff biscuits with the melted unsalted butter in a bowl until evenly mixed. Press this mixture firmly into the base of a cake tin to form an even layer. Chill the base in the fridge to set while you prepare the topping.
  2. Make the filling: Pour the double cream into a mixing bowl. Add the full-fat cream cheese and 200 g of Biscoff spread. Whisk the mixture using an electric whisk or by hand until it becomes very thick and creamy, resembling the texture of ice cream.
  3. Assemble the cheesecake: Remove the chilled biscuit base from the fridge and pour the cheesecake filling mixture on top, smoothing the surface evenly for a clean finish.
  4. Chill the cheesecake: Place the cheesecake in the fridge and chill for at least 3 hours to allow it to set properly. For best results, leave it overnight if time permits.
  5. Prepare the topping: Just before serving, gently melt the 150 g of Biscoff spread in a pan over low heat, ensuring it doesn’t get hot or boil.
  6. Add the topping: Remove the cheesecake from the fridge but keep it in the tin. Slowly pour the melted Biscoff spread over the top, smoothing it out gently with the back of a spoon to achieve an even coating. Take care not to disturb the cheesecake filling. Sprinkle the remaining 50 g of crushed Biscoff biscuits around the edge for an appealing garnish.
  7. Final chilling: Return the assembled cheesecake to the fridge for at least an additional hour to allow the topping to set. While you can slice it sooner, chilling longer ensures neater cuts and better texture.

Notes

  • Use an electric whisk for best results to achieve a thick, stable filling.
  • Do not overheat the Biscoff spread when melting to avoid burning or separation.
  • Chilling overnight improves texture and flavor integration.
  • This cheesecake is best served chilled and cut with a warm knife for clean slices.
  • Store in the refrigerator and consume within 3-4 days.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://sarabaking.com/biscoff-cheesecake-with-5-ingredients-recipe/