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Biscoff Cheesecake

Prep: 30 minutesCook: 180 minutesTotal: 3 hours 30 minutes

A creamy no bake Biscoff Cheesecake made from scratch.

Ingredients

Cookie crust

  • 250 grams (roughly 3 and 1/2 cups) Biscoff Cookies*, broken into pieces
  • 75 grams (1/3 cup) unsalted butter, melted

Biscoff cheesecake

  • 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*

To decorate

  • 180 ml (3/4 cup) thickened or heavy cream, whipped
  • 25 grams (1/4 cup) Biscoff Cookies, crushed

Instructions

  1. Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
  2. 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.
  3. Pour cookie mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
  4. 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.
  5. 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.
  6. Pour cheesecake mixture on top of the  cookie crust, smooth the top and refrigerate for at least 6 hours or even better, overnight.
  7.  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.

Notes

*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.

Author: Jessica HolmesCategory: CheesecakeCuisine: America
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