Recipes
Biscoff Cheesecake
by Iona Berry
3min read
A delicious no-bake biscoff cheesecake that is incredibly easy to make and very easy to eat. This rich and indulgent cheesecake is the perfect dinner party dessert that will impress everyone around the table. It’s an incredibly light and fluffy cheesecake, which contrasts excellently with the crunchy biscuit base. You can experiment with the decoration of the cheesecake, it also looks great with whole biscoff biscuits in between piped double cream for a more detailed design. You could also use crunchy biscoff spread if you prefer the texture in the base, rather than the classic smooth. The choices really are endless so you can make this cheesecake again and again.
Prep Time
30 mins
Cook Time
no cooking but 5-6 hours setting time
Serves
8-10
Ingredients
Base:
250g biscoff biscuits
100g vegan butter
Filling:
400g vegan cream cheese (room temperature)
80g icing sugar
225g biscoff spread
300ml vegan double cream
Pinch of salt
Decoration:
170g biscoff spread
50g biscoff biscuits
Method
STEP 1
Begin by blitzing the biscoff biscuits in the food processor, until they are fine powder. Use 250g for the base but leave 50g for the decoration.
STEP 2
Melt the butter and mix with the 250g of biscuit crumbs. Line a 9 inch springform tin with baking parchment (make sure it’s a loose bottomed tin so that you can easily take the cheesecake out later). Press the crumb mixture into the tin, using your hands, push firmly and spread the base out until it covers the tray evenly. Place into the fridge whilst you make the filling.
STEP 3
In a large bowl, whisk together the cream cheese, icing sugar, biscoff spread and pinch of salt together for 5 minutes (I used a hand held whisk but this would be quicker in a stand mixer).
STEP 4
In a separate bowl, take the double cream and whisk until you have stiff peaks. Gently fold the biscoff mix through the double cream until you have an even colour and everything is well combined.
STEP 5
Take the biscuit base out of the fridge and spread the mixture evenly over the top. Use a palette knife or cutlery knife to spread out the mix (trying to keep it as even as possible). Return to the fridge for 5-6 hours minimum but best overnight.
STEP 6
To decorate the cheesecake, put the biscoff spread into a small saucepan and gently warm through.
STEP 7
Take the cheesecake out of the fridge and pour the melted biscoff over the top of the cheesecake. Tilt the tin in order to get even coverage of the melted biscoff (it should cover the whole top of the cheesecake). Sprinkle with the remaining biscoff crumbs and serve!
By Iona Berry
Iona is our Development Chef, aka our go-to girl for developing, testing and tasting delicious dishes for you to all enjoy at home. When she’s not in the kitchen, you’ll find her either running or cycling, or trying out food markets and new restaurants around London. Continuous market research it would seem.
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