A creamy no bake Biscoff Cheesecake made from scratch.
- 250 grams (roughly 3 and 1/2 cups) Biscoff Cookies*, broken into pieces
- 75 grams (1/3 cup) unsalted butter, melted
- 500 grams (2 and 1/2 cups) full fat block of cream cheese, room temperature
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 240 grams (1 cup) Biscoff Cookie Spread
- 300 ml (1 and 1/4 cup) thickened or heavy cream*
- 180 ml (3/4 cup) thickened or heavy cream, whipped
- 25 grams (1/4 cup) Biscoff Cookies, crushed
- Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
- Add Biscoff Cookies to a food processor and blend until they resemble fine crumbs. Pour melted butter over crushed cookies and whiz again until the mixture resembles wet sand.
- Pour cookie mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
- Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add 3/4 cup of Biscoff Cookie Spread and beat until smooth.
- Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Finally, add the remaining 1/4 cup of Biscoff Cookie Spread and beat very briefly so there’s still some swirls of cookie butter in the mixture.
- Pour cheesecake mixture on top of the cookie crust, smooth the top and refrigerate for at least 6 hours or even better, overnight.
- Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with crushed cookie crumbs.
*Or you can use any sweet store bought cookie like Graham Crackers, Arnotts Marie, Digestive Cookies.
*Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.