Biscoff ‘No-Bake’ Cheesecake

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A crunchy, buttery Biscoff base with a hint of salt, topped with a luscious, silky, smooth, ‘no-bake’ cheesecake with vanilla, all swirled with a thick layer of Biscoff butter. With all the incredible flavours of cinnamon, nutmeg, ginger, allspice and cloves and a background of mellow caramel, this heavenly dessert is bursting with flavour and texture – I guarantee that after the first slice, you will come back for more.

I’ve always enjoyed speculaas and also, of course, these Biscoff biscuits, mostly with a cup of tea at Christmas! However, until recently I hadn’t cooked with them. Charlotte told me that the internet was flooded with Biscoff recipes and that I really needed to include some in my repertoire. To be honest, I tend to ignore internet fads but, I concede, there is generally a good reason why they are so popular. Biscoff cheesecake is no exception – it is outstanding! I couldn’t believe that those delicious little biscuits could infuse such fabulous flavour in the cheesecake as well as make such a crunchy and delicious base. Charlotte, my elder daughter and chief blog adviser, you were right! More Biscoff recipes on the way!

How to make Biscoff ‘No-Bake’ Cheesecake

Collect all your ingredients together:

Base:

• Biscoff biscuits
• unsalted butter
• fine salt

Cheesecake Topping:

• full fat cream cheese, at room temperature
• sour cream
• icing sugar, sieved
• Biscoff spread
• vanilla extract
• fine salt
• double/heavy cream
• Biscoff spread for swirling

Topping:

• double/heavy cream
• extra Biscoff biscuits to decorate

First make the base:

1. Tip the Biscoff into a plastic bag and, using a rolling pin, crush until they form small crumbs.
2. Melt the butter in a mixing bowl either in the microwave or in a saucepan.
3. Add the Biscoff crumbs and salt and mix thoroughly.
4. Tip into a lined, deep 20cm/8inch cake tin and press evenly and firmly into the base.
5. Place in the fridge to harden whilst you prepare the cheesecake topping.

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Now make the cheesecake:

1. Tip the cream cheese, sour cream, icing sugar, Biscoff spread, vanilla extract and salt into a mixing bowl and beat until fully mixed.
2. Add the double/heavy cream and mix until light and thickened.
3. Transfer to the cake tin with the Biscoff base and spread evenly, levelling the surface.
4. Heat the remaining Biscoff spread in a microwave until it is runny. Let it cool a little.
5. Dollop spoonfuls over the cheesecake and using a skewer, draw swirling patterns through the Biscoff and the cheesecake.
6. Cover and refrigerate for a minimum of 6 hours or overnight.

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Finish the cheesecake:

1. Whip the cream with an electric whisk until it reaches soft peaks and fill a piping bag with a nozzle.
2. Pipe (or spoon, if you prefer) the cream around the cheesecake edge.

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Important:

1. This is a luscious, soft and silky cheesecake. It does not use gelatine so it needs to be kept in the fridge. If you want to prepare it in advance, pipe the cream onto the top of the cheesecake but store it in the tin in the fridge. Remove the tin, just before you serve it.
2. After you have served it, pop it back in the tin and in the fridge. I wouldn’t recommend leaving it out of the fridge for more than half an hour. Indeed, if the weather is very hot, even less time. Trust me – I speak from experience!
3. If adding extra Biscoff biscuits to the top of the cheesecake, do this just before serving. Chop some Biscoff biscuits in half and add a ½ biscuit to each cream rosette. If you add these too soon, they will soften.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.