Description
Decadent no-bake Biscoff cheesecakes with a crunchy Biscoff biscuit base, creamy Biscoff-infused filling, and a luscious Biscoff drizzle topping.
Ingredients
Scale
- 250g Biscoff biscuits
- 100g unsalted butter, melted
- 500g full-fat cream cheese, softened
- 150g icing sugar, sifted
- 300ml double cream
- 1 tsp vanilla extract
- 200g Biscoff spread, melted and cooled slightly
- 100g Biscoff spread, melted
- Biscoff biscuits, crushed (for decoration)
Instructions
- Crush the Biscoff Biscuits: Place the Biscoff biscuits into a food processor and pulse until they form fine crumbs. Alternatively, put the biscuits in a ziplock bag and crush them with a rolling pin.
- Combine with Melted Butter: Pour the melted butter over the crushed Biscoff biscuits. Mix well until all the crumbs are evenly coated with butter.
- Press into the Base of Tins: Divide the mixture evenly between 12 individual serving tins or a large springform tin (approximately 20cm/8 inches). Press the mixture firmly into the base of each tin to create a compact and even layer.
- Chill the Base: Place the tins in the refrigerator and chill for at least 30 minutes.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Icing Sugar: Gradually add the sifted icing sugar to the cream cheese, beating until well combined.
- Whip the Double Cream: In a separate bowl, whip the double cream until it forms soft peaks.
- Combine Cream Cheese Mixture and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined.
- Add Vanilla Extract and Biscoff Spread: Stir in the vanilla extract and the melted and cooled Biscoff spread. Mix until everything is evenly combined and the filling is smooth and creamy.
- Pour Filling over Biscuit Base: Remove the chilled biscuit bases from the refrigerator. Spoon the cheesecake filling evenly over the biscuit bases, filling each tin to the top.
- Smooth the Surface: Use the back of a spoon or a spatula to smooth the surface of the cheesecake filling.
- Chill the Cheesecakes: Cover the tins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Melt the Biscoff Spread: Gently melt the remaining Biscoff spread in the microwave or in a heatproof bowl set over a pan of simmering water.
- Drizzle over Cheesecakes: Remove the cheesecakes from the refrigerator. Drizzle the melted Biscoff spread over the top of each cheesecake.
- Decorate with Crushed Biscoff Biscuits: Sprinkle crushed Biscoff biscuits over the melted Biscoff spread.
- Chill Briefly (Optional): If desired, chill the decorated cheesecakes for another 15-20 minutes to allow the Biscoff topping to set slightly.
- Serving: Carefully remove the cheesecakes from the tins before serving. You can run a thin knife around the edge of each cheesecake to help loosen it from the tin.
- Storage: Store the Biscoff cheesecakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Vegan Version: Substitute the cream cheese with a vegan cream cheese alternative, the double cream with a vegan whipping cream, and ensure the Biscoff spread you use is vegan-friendly (most are!).
- Individual vs. Large Cheesecake: This recipe works equally well for individual cheesecakes or a large cheesecake. If using a large springform tin, you may need to adjust the chilling time to ensure it sets properly.
- Adding a Swirl: Before chilling, you can swirl some extra melted Biscoff spread into the cheesecake filling for a marbled effect.
- Biscoff Crumble Topping: For an extra crunchy topping, create a Biscoff crumble by mixing crushed Biscoff biscuits with melted butter and a little flour. Sprinkle this over the cheesecakes before chilling.
- Freezing: These cheesecakes can be frozen for up to 1 month. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw them in the refrigerator overnight before serving.
- Soggy Base: To prevent a soggy base, make sure you press the biscuit mixture firmly into the tins and chill it for at least 30 minutes before adding the filling.
- Lumpy Filling: Ensure your cream cheese is properly softened before beating it. Sifting the icing sugar will also help prevent lumps.
- Cheesecake Not Setting: Make sure you chill the cheesecakes for at least 4 hours, or preferably overnight. If they are still not setting, you may need to add a little gelatin to the filling (although this recipe shouldn’t require it).
- Prep Time: 30 minutes
- Cook Time: 0 minutes