Biscoff Cheesecake Five Ingredient (Printer-Friendly)
Smooth, no-bake Biscoff cheesecake with crunchy base, creamy filling, and rich caramel topping. Only five ingredients.
# The Ingredients You'll Need:
→ Base
01 -
200 g Biscoff biscuits, crushed
02 -
80 g unsalted butter, melted
→ Filling
03 -
300 ml double cream
04 -
400 g full fat cream cheese
05 -
200 g Biscoff spread
→ Topping
06 -
150 g Biscoff spread, melted
07 -
50 g Biscoff biscuits, crushed
# Step-by-Step Instructions:
01 -
Mix the crushed Biscoff biscuits with melted unsalted butter and press the mixture firmly into the base of a springform or removable-base tin. Chill in the refrigerator while you prepare the filling.
02 -
Combine double cream, full fat cream cheese, and Biscoff spread in a mixing bowl. Whisk until the mixture is very thick, close to ice cream texture. Use an electric whisk for best results.
03 -
Remove the chilled biscuit base from the fridge and spread the cheesecake mixture evenly over the base. Smooth the top with a spatula.
04 -
Refrigerate the assembled cheesecake for at least 3 hours, or ideally overnight, to set thoroughly.
05 -
Gently melt the Biscoff spread for the topping in a pan, ensuring it does not become hot. Pour over the chilled cheesecake and carefully smooth the surface with the back of a spoon to completely cover the top.
06 -
Sprinkle the crushed Biscoff biscuits for topping around the edge of the cheesecake. Return to the fridge for at least a further hour to allow the topping to set.
07 -
Run a warmed knife around the inside edge of the tin to loosen the cheesecake before removing it. Slice with a clean, sharp knife for neat portions.
# Extra Tips:
01 -
Use full fat cream cheese and drain off any excess liquid before mixing for optimal texture.
02 -
Chill the finished dessert overnight if possible for the cleanest slices.
03 -
A springform or removable-base tin facilitates easy removal of the cheesecake.
04 -
For the best whipped cream texture, use double cream straight from the refrigerator.