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Biscoff Cheesecake

This no-bake Biscoff cheesecake is rich, creamy, and packed with spiced caramel biscuit flavour with a buttery Biscoff base, smooth Biscoff filling, and a generous drizzle on top.
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Prep Time 20 minutes
Chilling time 6 hours
Total Time 6 hours 20 minutes
Servings: 10 servings
Course: Dessert
Ingredients Method

Ingredients
  

For the Biscoff Base
  • 250 g Biscoff biscuits crushed
  • 100 g unsalted butter melted
For the Cheesecake Filling
  • 500 g cream cheese
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 250 ml double cream
  • 150 g Biscoff spread
For the Topping
  • 2 –3 tbsp Biscoff spread melted
  • Crushed Biscoff biscuits or whole biscuits for garnish
  • Reserved Cheesecake filling

Method
 

Base
  1. Mix the crushed Biscoff biscuits with melted butter until well combined.
  2. Press firmly into the base of an 8-inch springform tin lined with parchment paper.
  3. Smooth with the back of a spoon and set aside while you make the filling.
Cheesecake Filling
  1. In a large bowl, beat the double cream to soft peaks. Then add in the cream cheese, icing sugar, Biscoff spread and vanilla extract and beat until smooth.
  2. Spoon the filling over the chilled base and smooth the top, reserving some of the filling to decorate the top.
  3. Refrigerate for at least 6 hours, preferably overnight, until fully set.
Decorate
  1. Gently warm Biscoff spread in the microwave for 10–15 seconds until pourable.
  2. Drizzle or spread over the cheesecake and pipe on the cheesecake filling around the edges.
  3. Garnish with crushed or whole Biscoff biscuits and hill again for 30 minutes to set the topping.