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Biscoff Cheesecake Recipe

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4.4 from 60 reviews

  • Author: Ava
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings

Description

This Biscoff Cheesecake is a no-bake, rich and creamy dessert featuring a crunchy biscoff biscuit crust, a luscious biscoff-flavored cream cheese filling, and optional toppings of crushed biscuits, fresh fruit, and whipped cream. Perfect for biscoff lovers and easy to prepare, it requires chilling to set and serves 12 portions.

Ingredients

Crust

  • 1 ½ cups (150 grams, 5.29 ounces) biscoff biscuits
  • ½ cup (125 ml/grams, 4.41 ounces) butter, melted

Filling

  • 500 grams (1 pound) cream cheese (brick, not spreadable), softened and cut into cubes
  • 1 cup (250 ml/grams, 8.82 ounces) sweetened condensed milk
  • 5 ½ tablespoons (82 grams, 2.89 ounces) biscoff spread (smooth preferred), softened
  • 1 cup (250 ml/grams, 8.82 ounces) heavy whipping cream

Topping (Optional)

  • ¾ cup (75 grams, 2.65 ounces) biscoff biscuits, crushed
  • Fresh fruit such as strawberries and blueberries
  • Whipping cream

Instructions

  1. Prepare the Crust: Grease and line a 23 cm (9 inch) springform pan with parchment paper or foil to prevent sticking. Using a food processor, finely crush 1 ½ cups of biscoff biscuits into fine crumbs.
  2. Mix Crust Ingredients: In a medium mixing bowl, combine the crushed biscuits with melted butter until the mixture is evenly moistened.
  3. Form Crust Base: Press the biscuit and butter mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Chill in the refrigerator until firm and ready to use.
  4. Prepare Filling Mix: In a large mixing bowl, add the softened cream cheese, sweetened condensed milk, and biscoff spread. Use a hand mixer to beat the ingredients together until smooth and fully combined.
  5. Whip Cream: In a separate bowl, whip the heavy whipping cream with a mixer until soft peaks form, which means the cream holds its shape but is still soft and creamy.
  6. Combine Whipped Cream and Cream Cheese: Gently fold the whipped cream into the cream cheese mixture to maintain the fluffiness and create a light texture.
  7. Assemble Cheesecake: Pour the combined cream cheese and whipped cream filling onto the chilled crust. Smooth the surface evenly with the back of a spoon or spatula.
  8. Chill to Set: Cover the pan tightly with plastic wrap and refrigerate the cheesecake for at least 6 hours or preferably overnight, allowing it to set firmly.
  9. Remove from Pan: Once set, carefully remove the cheesecake from the refrigerator and release it from the springform pan to transfer onto a serving dish.
  10. Decorate: Optionally, decorate the top of the cheesecake with crushed biscoff biscuits, fresh fruit like strawberries and blueberries, and whipped cream for an attractive and tasty finish.

Notes

  • Use a springform pan for easy removal of the no-bake cheesecake.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Whip the cream to soft peaks to maintain lightness in the filling; do not overwhip.
  • The cheesecake requires at least 6 hours or overnight chilling to properly set.
  • You can substitute fresh fruit topping with your favorite berries or other fruits.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion

Find it online: https://quickandsweetrecipes.com/biscoff-cheesecake-recipe/