Biscoff Cheesecake {5 Ingredients!}

A slice of homemade Biscoff Cheesecake with a base, filling and topping drizzled over.

4.92 from 307 votes

Biscoff Cheesecake {5 Ingredients!}

This delicious Biscoff Cheesecake is creamy, crumbly and requires NO BAKING. A dreamy make-ahead dessert that will impress diners but takes just 5 ingredients and 20 minutes of prep.

Prep Time20

Chilling time4

Total Time4 20

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the base:

200 g Biscoff biscuits Crushed
80 g Unsalted butter Melted

For the cheesecake mixture:

300 ml Double cream (heavy whipping cream/thickened cream) See notes
400 g Full fat cream cheese
200 g Biscoff spread

For the topping:

150 g Biscoff spread Melted
50 g Biscoff biscuits Crushed

Metric - Imperial

Instructions

Make the base: Combine the crushed biscoff biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK). Chill in the fridge while you make the topping.
Make the creamy filling: Pour the cream straight from the fridge into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick - almost the consistency of ice cream. Use an electric whisk if you have one.
Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
To set: Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
Before serving, prepare the topping: When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.) Crush the Biscoff biscuits finely.
To finish: Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.
Set again: Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.
To remove the cheesecake from the tin: Run a warmed dinner knife around the outside of the cheesecake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. Sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. For clean slices, dip your knife in hot water and wipe dry between each cut.

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Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave. This is the equivalent of 3/4 stick of butter if you're in the US.

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

Tin: Use a 18cm (7") springform pan (US)/loose-bottomed tin (UK) with unclippable sides and/or a removable base. Run a warmed dinner knife around the outside of the cheesecake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. Sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Nutrition