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New Biscoff Cheesecake Recipe

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4 from 3 reviews

  • Author: Sara
  • Total Time: 8 hours 30 minutes
  • Yield: 12 servings

Description

This No Bake Biscoff Cheesecake combines the rich, creamy texture of full-fat cream cheese with the unique caramelized flavor of Biscoff cookies and cookie butter. It features a crunchy Biscoff cookie base, a smooth and fluffy Biscoff cream cheese filling, and a luscious cookie butter topping, making it a perfect dessert for Biscoff lovers. The recipe requires chilling rather than baking, making it an easy yet decadent treat.

Ingredients

Base

  • 7 oz Biscoff cookies, crushed
  • 2.4 oz unsalted butter, melted

Filling

  • 1 ¾ cups full fat cream cheese (Philadelphia recommended)
  • ½ cup Biscoff cookie butter, microwaved for about 20 seconds until just warm
  • 2 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 cup + 1 tbsp heavy whipping cream

Topping

  • ½ cup Biscoff cookie butter
  • ⅓ cup finely crushed Biscoff cookies

Instructions

  1. Prepare the Pan: Line the base of an 8 inch (20 cm) non-stick loose-bottom baking tin with parchment paper, then grease the sides and top of the parchment with butter to ensure easy removal of the cheesecake later.
  2. Make the Base: Blitz the Biscoff cookies in a food processor until they become fine crumbs. Add the melted butter and pulse until the mixture is combined evenly.
  3. Form the Base: Press the biscuit base mixture firmly into the bottom of the prepared cake pan, smoothing it out evenly with the back of a spoon. Place the base in the fridge to chill while preparing the filling.
  4. Prepare the Filling: In a mixing bowl, add the full fat cream cheese, warmed Biscoff cookie butter, vanilla extract, and ground cinnamon. Using an electric mixer, whisk to combine until smooth but do not overmix to maintain a creamy consistency.
  5. Whip the Cream: In a separate bowl, whisk the heavy whipping cream until soft peaks form. Carefully fold the whipped cream into the Biscoff cream cheese mixture using a spatula to keep the mixture light and airy.
  6. Assemble the Cheesecake: Pour the filling mixture over the chilled biscuit base in the cake pan, spreading it evenly. Refrigerate the cheesecake for 8 hours or overnight to set properly.
  7. Remove from Pan: When ready to serve, run the sides of the tin quickly under warm water to loosen the cheesecake (be cautious not to melt it), then remove the sides of the tin.
  8. Add the Topping: Gently melt ½ cup of Biscoff cookie butter in the microwave for about 20 seconds until warm. Spread the warm cookie butter evenly over the top of the cheesecake, allowing some to drizzle down the sides. Sprinkle the top edges with ⅓ cup of finely crushed Biscoff cookies.
  9. Final Chill and Serving: Chill the cheesecake in the fridge for an additional hour to set the topping. For easier slicing, you can freeze the cheesecake for about an hour before slicing. If it becomes too hard, let it sit at room temperature briefly before serving.

Notes

  • Be careful not to overmix the cream cheese filling to maintain a light and creamy texture.
  • Running the cake tin sides under warm water should be quick to avoid melting the cheesecake.
  • Freezing the cheesecake slightly before slicing helps achieve clean, neat slices.
  • This is a no-bake cheesecake, so chilling time is essential for proper setting.
  • Using full-fat cream cheese and heavy cream gives the richest and creamiest texture.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/new-biscoff-cheesecake-recipe-2/