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Photograph of Biscoff 'No-Bake' Cheesecake

Biscoff 'No-Bake' Cheesecake

A crunchy and buttery Biscoff base with a hint of salt, topped with a luscious, silky, smooth, 'no-bake' cheesecake with vanilla swirled with a thick layer of Biscoff butter. Serves 8 - 10

Course afternoon tea, Dessert
Keyword Biscoff, no-bake cheesecake
Prep Time 30 minutes
Author Susan

Ingredients

Base:

  • 200g Biscoff biscuits
  • 75g unsalted butter
  • ⅛ teaspoon fine salt

Cheesecake Topping:

  • 500g cream cheese, at room temperature
  • 50g sour cream
  • 50g icing sugar, sieved
  • 150g Biscoff spread
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon fine salt
  • 200ml double/heavy cream
  • plus 100g Biscoff spread for swirling

Topping:

  • 250ml double/heavy cream
  • extra Biscoff biscuits to decorate

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First make the base: tip the Biscoff into a plastic bag and, using a rolling pin, crush until they form small crumbs.

  3. Melt the butter in a mixing bowl either in the microwave or in a saucepan.

  4. Add the Biscoff crumbs and salt and mix thoroughly.

  5. Tip into a lined, deep 20cm/8inch cake tin and press evenly and firmly into the base.

  6. Place in the fridge to harden whilst you prepare the cheesecake topping.

  7. Now make the cheesecake: tip the cream cheese, sour cream, icing sugar, Biscoff spread, vanilla extract and salt into a mixing bowl and beat until fully mixed.

  8. Add the double/heavy cream and mix until light and thickened.

  9. Transfer to the cake tin with the Biscoff base and spread evenly, levelling the surface.

  10. Heat the remaining Biscoff spread in a microwave until it is runny. Let it cool a little.

  11. Dollop spoonfuls over the cheesecake and using a skewer, draw swirling patterns through the Biscoff and the cheesecake.

  12. Cover and refrigerate for a minimum of 6 hours or overnight.

  13. Finish the cheesecake: whip the cream with an electric whisk until it reaches soft peaks and fill a piping bag with a nozzle.

  14. Pipe or spoon the cream around the cheesecake.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • 20cm/8inch base lined deep, round cake tin

Base - 

  • mixing bowl or saucepan
  • plastic bag and rolling pin

Cheesecake:

  • mixing bowl
  • electric mixer
  • small mixing bowl
  • skewer

Topping:

  • mixing bowl
  • electric mixer

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.