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Biscoff Cheesecake with 5 Ingredients Recipe

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4.2 from 3 reviews

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

Description

This indulgent Biscoff Cheesecake is a no-bake dessert featuring a crunchy Biscoff biscuit base topped with a creamy, rich cheesecake mixture infused with Biscoff spread. Finished with a glossy Biscoff topping and extra crushed biscuits for garnish, this cheesecake requires minimal ingredients and time, making it perfect for both beginners and seasoned bakers looking for a decadent treat.

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 butter until evenly mixed. Press this mixture firmly into the base of a cheesecake tin. Place in the fridge to chill and set while preparing the topping.
  2. Make the cheesecake filling: Pour the double cream into a large bowl. Add the full fat cream cheese and 200 g of Biscoff spread. Whisk the ingredients together vigorously using an electric whisk until the mixture thickens to a consistency similar to ice cream.
  3. Assemble the cheesecake: Remove the biscuit base from the fridge and pour the cheesecake filling over it. Smooth the top with a spatula or the back of a spoon to create an even surface.
  4. Chill the cheesecake: Place the assembled cheesecake in the fridge for at least 3 hours, although overnight chilling is recommended for a firmer set and enhanced flavor.
  5. Prepare the topping: Gently melt 150 g of Biscoff spread in a pan over low heat, taking care not to let it get hot, just warm enough to become pourable.
  6. Add the topping and garnish: Remove the cheesecake from the fridge and while it’s still in the tin, pour the melted Biscoff spread evenly over the top. Smooth the surface gently with the back of a spoon without disturbing the cheesecake layer. Sprinkle the remaining 50 g of crushed Biscoff biscuits around the edge for decoration.
  7. Final chill: Return the cheesecake to the fridge for at least another hour to allow the topping to set. While it can be cut sooner, waiting ensures cleaner slices and better presentation.

Notes

  • For best results, use full fat cream cheese and double cream to achieve a rich and creamy texture.
  • Chilling the cheesecake overnight improves firmness and flavor development.
  • The Biscoff spread topping should be warmed gently to avoid burning or thinning out too much.
  • If you don’t have an electric whisk, a hand whisk will work but may require more effort and time.
  • Store the cheesecake in the fridge and consume within 3 days for optimum freshness.
  • You can line the cheesecake tin with parchment paper for easier removal.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

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