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Biscoff Cheesecake {5 Ingredients!}

Biscoff Cheesecake {5 Ingredients!} - featured image
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An incredibly easy, no-bake Biscoff cheesecake made with just 5 ingredients, featuring a crunchy biscuit base and a smooth, creamy Biscoff filling.

Ingredients

Scale
  • 200 g Biscoff biscuits Crushed
  • 80 g Unsalted butter Melted
  • 300 ml Double cream (heavy whipping cream/thickened cream)
  • 400 g Full fat cream cheese
  • 200 g Biscoff spread
  • 150 g Biscoff spread Melted (for topping)
  • 50 g Biscoff biscuits Crushed (for topping)

Instructions

  1. Combine the crushed Biscoff biscuits with the melted butter.
  2. Press the mixture firmly into an 18cm (7") springform pan or loose-bottomed tin.
  3. Chill the base in the fridge while you prepare the filling.
  4. Pour the cold double cream into a bowl.
  5. Add the full-fat cream cheese to the bowl.
  6. Add the 200g Biscoff spread to the bowl.
  7. Whisk all ingredients together until the mixture is very thick, almost like ice cream consistency. Use an electric whisk if available.
  8. Remove the chilled base from the fridge.
  9. Spoon the cheesecake mixture over the biscuit base, smoothing the top evenly.
  10. Pop the cheesecake into the fridge for at least 3 hours to set. For best results, chill overnight.
  11. Just before serving, gently melt the 150g Biscoff spread in a pan until pourable, being careful not to let it get hot.
  12. Crush the remaining 50g Biscoff biscuits finely for the topping.
  13. Remove the cheesecake from the fridge.
  14. While the cheesecake is still in the tin, pour the melted Biscoff spread over the top.
  15. Gently smooth the melted Biscoff spread with the back of a spoon until the top is completely covered, being careful not to touch the cheesecake mixture.
  16. Sprinkle the crushed biscuits around the edge of the cheesecake.
  17. Return the cheesecake to the fridge for at least a further hour to allow the topping to set, if time permits.
  18. To remove the cheesecake from the tin, run a warmed dinner knife around the outside, inside the tin.
  19. Sit the tin on a tall glass and carefully press down to release the sides.
  20. For clean slices, dip your knife in hot water and wipe it dry between each cut.

Notes

Ensure double cream and cream cheese are very cold for best results.
Do not overheat the Biscoff spread for the topping; it should be just warm enough to pour.
Chilling overnight yields the best set and flavor for the cheesecake.
Use full-fat block cream cheese, not spreadable cream cheese from a tub.

Find it online: https://theopenoven.com/biscoff-cheesecake-5-ingredients/