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Biscoff Cheesecake

Biscoff Cheesecake

This Biscoff Cheesecake is a creamy, no-bake dessert that is easy to prepare and uses only 5 ingredients.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Family Food
Servings 12 slices
Calories 445 kcal

Equipment

  • Mixing Bowl
  • whisk
  • tin

Ingredients
  

Base

  • 200 g Biscoff biscuits Crushed
  • 80 g Unsalted butter Melted

Cheesecake Mixture

  • 300 ml Double cream
  • 400 g Full fat cream cheese
  • 200 g Biscoff spread

Topping

  • 150 g Biscoff spread Melted
  • 50 g Biscoff biscuits Crushed

Instructions
 

Preparation

  • Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
  • Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick - almost the consistency of ice cream.
  • Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
  • Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
  • Melt the Biscoff spread very gently in a pan. Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon.
  • Sprinkle the remaining crushed biscuits around the edge. Return the cheesecake to the fridge for at least a further hour.

Notes

I recommend using Philadelphia brand cream cheese for this recipe.

Nutrition

Serving: 1sliceCalories: 445kcalCarbohydrates: 20gProtein: 5gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 76mgSodium: 112mgPotassium: 69mgFiber: 0.1gSugar: 12gVitamin A: 984IUVitamin C: 0.2mgCalcium: 51mgIron: 0.1mg
Keyword Biscoff Cheesecake, Creamy dessert, easy dessert, make-ahead, No-Bake
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