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Biscoff Cheesecake {5 Ingredient Recipe!} Recipe

Biscoff Cheesecake {5 Ingredient Recipe!} Recipe
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★★★★★

5.1 from 16 reviews

This indulgent Biscoff Cheesecake is a simple 5-ingredient no-bake dessert that combines the rich flavors of Biscoff biscuits and spread with creamy full-fat cream cheese and double cream. Perfect for Biscoff lovers, this cheesecake features a crunchy biscuit base, a velvety smooth cheesecake filling, and a luscious Biscoff topping garnished with more crushed biscuits for added texture. Ideal for a make-ahead dessert that’s guaranteed to impress.

Ingredients

Scale

For the Base:

  • 200 g (7 oz) Biscoff biscuits, crushed
  • 80 g (3 oz) unsalted butter, melted

For the Cheesecake Mixture:

  • 300 ml (1.25 cups) double cream
  • 400 g (14 oz) full-fat cream cheese
  • 200 g (7 oz) Biscoff spread

For the Topping:

  • 150 g (5 oz) Biscoff spread, melted
  • 50 g (2 oz) Biscoff biscuits, crushed

Instructions

  1. Prepare the base: Combine the crushed Biscoff biscuits with the melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of a springform tin or a similar cake tin. Place the tin in the fridge to chill and set while you prepare the cheesecake filling.
  2. Make the cheesecake mixture: In a large mixing bowl, pour in the double cream, then add the full-fat cream cheese and Biscoff spread. Using an electric whisk, beat the ingredients together until the mixture thickens significantly, reaching a consistency similar to soft ice cream. This ensures a smooth, creamy texture for your cheesecake layer.
  3. Assemble the cheesecake: Remove the biscuit base from the fridge. Pour the thickened cheesecake mixture over the chilled base, spreading it out evenly and smoothing the top with a spatula to create a flat surface.
  4. Chill the cheesecake: Place the assembled cheesecake back into the fridge and chill for at least 3 hours to allow it to set properly. For best results and optimal texture, leave it chilling overnight if time permits.
  5. Prepare the topping: Just before serving, gently melt the 150 g of Biscoff spread in a small pan over low heat. Take care to keep the heat low to avoid overheating or burning the spread—it should become just runny enough to pour easily.
  6. Add the topping: Remove the cheesecake from the fridge. While still in the tin, slowly pour the melted Biscoff spread over the top of the cheesecake. Using the back of a spoon, carefully spread the topping evenly across the surface, avoiding any contact with the soft cheesecake mixture to maintain a clean finish.
  7. Garnish and final chill: Sprinkle the remaining 50 g of crushed Biscoff biscuits evenly around the edge of the cheesecake to add a crunchy contrast. Return the cheesecake to the fridge and chill for at least another hour to allow the topping to set completely. Although you can cut the cheesecake sooner, waiting ensures neat slices and better texture.

Notes

  • Use full-fat cream cheese and double cream for the creamiest texture and richest flavor.
  • Electric whisking helps achieve the perfect thick consistency in the cheesecake mixture.
  • Chilling the cheesecake overnight results in a firmer set and enhanced flavors.
  • Be cautious when melting the Biscoff spread; low and slow heat prevents it from burning or separating.
  • This cheesecake is best stored in the fridge and should be consumed within 3 days for optimal freshness.
  • For a nut-free version, ensure your Biscoff spread and biscuits are processed in a nut-free facility or substitute accordingly.

Nutrition

Keywords: Biscoff cheesecake, no-bake cheesecake, Biscoff dessert, easy cheesecake recipe, 5 ingredient cheesecake

Find it online: https://todayfoodrecipe.com/biscoff-cheesecake-5-ingredient-recipe-recipe/