Biscoff Cheesecake Recipe
A creamy and indulgent no-bake cheesecake flavored with Biscoff spread and studded with crushed Biscoff cookies, topped with a smooth Biscoff swirl.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 7.05 oz digestive biscuits
- 3.53 oz unsalted butter, melted
- 17.64 oz full-fat cream cheese, softened
- 5.29 oz Biscoff spread
- 6.76 fl oz double cream, whipped to soft peaks
- 3.53 oz icing sugar
- 1 tsp vanilla extract
- 5.29 oz Biscoff biscuits, crushed plus extra for topping
- 1.76 oz Biscoff spread, melted for swirl
Instructions
Preparation Steps
- Crush the digestive biscuits into fine crumbs and mix with melted butter. Press firmly into the base of a 20cm springform tin. Chill in the fridge while preparing the filling.
- In a large bowl, beat the cream cheese until smooth. Add the Biscoff spread, icing sugar, and vanilla extract. Mix until fully combined and creamy.
- Gently fold in the whipped cream and crushed Biscoff biscuits until evenly distributed.
- Pour the filling over the chilled biscuit base and smooth the top. Drizzle melted Biscoff spread over the surface and use a skewer to create a swirl pattern.
- Refrigerate for at least 4 hours, or preferably overnight, until fully set.
- Remove from the tin, sprinkle with extra crushed Biscoff biscuits, and serve chilled.
Notes
For best results, allow the cheesecake to set overnight. Store leftovers in the refrigerator for up to 5 days.