Biscoff Cheesecake

A half eaten piece of caramelised biscuit cheesecake.

Introducing the perfect dessert for Biscoff lovers.... a RICH, CREAMY & LUSCIOUS no-bake Biscoff Cheesecake made with a crunchy Biscoff biscuit base and a smooth caramelised Biscoff cream cheese filling, decorated with extra biscuits and spread.

5 from 8 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 20

Chilling time: 4

Total Time: 4 20

Servings: serves

Calories: 403kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Food processor or Thermomix
Beaters, stand-mixer or Thermomix
Microwave

Ingredients

For The Base

250 g Biscoff biscuits
85 g butter melted

For The Filling

225 g (1 cup) cream thickened or heavy
3 teaspoon gelatine dissolved in ¼ cup boiling water, cooled
500 g cream cheese room temperaure
50 g (½ cup) icing sugar
200 g (1 cup) Biscoff spread

For The Topping

100 g (½ cup) Biscoff spread
Biscoff biscuits to decorate (optional)

Instructions

Conventional Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
Finely crush the Biscoff biscuits in a food processor and place into a bowl.
Add the melted butter and mix until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream and set aside.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, icing sugar and Biscoff spread until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and beat until well combined.
Gently fold through the whipped cream until well combined.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge for 1 hour or until set.
Melt the Biscoff spread and pour over the top of the chilled cheesecake. Spread out with a spoon and decorate with extra Biscoff biscuits (optional).
Place back into the fridge for 3 hours or until set.

Thermomix Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the Biscoff biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry Thermomix bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, icing sugar and Biscoff spread in a clean and dry Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
Fold through the whipped cream with the spatula.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge for 1 hour or until set.
Melt the Biscoff spread and pour over the top of the chilled cheesecake. Spread out with a spoon and decorate with extra Biscoff biscuits (optional).
Place back into the fridge for 3 hours or until set.

Notes

RECIPE NOTES & TIPS

For the smoothest, lump-free cheesecake, ensure all of your ingredients are at room temperature before using.
If you don't have time to wait for the cream cheese to soften to room temperature, place it in the microwave for 30-60 seconds or until soft.
Biscoff - you can buy Biscoff spread, Biscoff cookies and Biscoff sandwich cookies from any major supermarket.
Cream cheese - for best results, use full fat (not light) cream cheese.
If you don't have a food processor, you can crush the biscuits by placing them in a ziplock bag and crushing them with a rolling pin.
Use a greased and lined (with baking paper) springform tin with a removable base for easy removal of the cheesecake.
Chill Biscoff cheesecake overnight (or for a minimum of 4 hours).
Store cheesecake in the fridge and consume within 3 days.
Freeze - you can freeze Biscoff cheesecake, either as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.

Nutrition