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5-Ingredient No-Bake Biscoff Cheesecake Recipe

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4.2 from 14 reviews

A rich and creamy no-bake Biscoff cheesecake made with just five ingredients. This decadent dessert features a crunchy biscuit base, a velvety Biscoff cream cheese filling, and a smooth melted Biscoff spread topping, garnished with extra crushed Biscoff biscuits for a perfect balance of texture and flavor. Perfect for an indulgent treat that requires minimal effort and no baking.

  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings

Ingredients

Base

  • 200 g Biscoff biscuits, crushed
  • 80 g unsalted butter, melted

Cheesecake Filling

  • 300 ml double cream
  • 400 g full fat cream cheese
  • 200 g Biscoff spread

Topping

  • 150 g Biscoff spread, melted gently
  • 50 g Biscoff biscuits, crushed

Instructions

  1. Prepare the Base: Combine the 200 g of crushed Biscoff biscuits with the 80 g of melted unsalted butter in a bowl, mixing until fully combined. Press the mixture firmly into the base of a cheesecake tin to form an even crust. Place the tin in the fridge to chill while you prepare the filling.
  2. Make the Cheesecake Filling: In a large bowl, pour in 300 ml of double cream. Add the 400 g of full fat cream cheese and 200 g of Biscoff spread. Whisk all together until the mixture becomes very thick and creamy, resembling the texture of ice cream. Using an electric whisk will make this process easier and quicker.
  3. Assemble the Cheesecake: Take the chilled biscuit base out of the fridge and pour the cheesecake mixture over it. Smooth the top evenly with a spatula or the back of a spoon to create a flat surface.
  4. Chill the Cheesecake: Return the cheesecake tin to the fridge and chill for at least 3 hours. For best results and a firmer texture, refrigerate overnight if time permits.
  5. Prepare the Topping: Shortly before serving, gently melt 150 g of Biscoff spread in a pan over low heat. Be careful not to let it get too hot, just warm enough to make it pourable.
  6. Add the Topping: Remove the cheesecake from the fridge. While it is still in the tin, pour the melted Biscoff spread evenly over the top, carefully smoothing out the surface with the back of a spoon. Avoid disturbing the cheesecake layer underneath. Then, sprinkle the remaining 50 g of crushed Biscoff biscuits around the edge to decorate.
  7. Final Chill: Place the cheesecake back in the fridge for at least one more hour to set the topping. Although you can cut it sooner, waiting allows for a neater slice and the best texture.

Notes

  • Use an electric whisk for best results when whipping the cheesecake filling to achieve the ideal thickness.
  • Chill times can be extended overnight for a firmer texture and better flavor melding.
  • Be careful when melting the Biscoff spread; low heat prevents it from burning or becoming too runny.
  • If you don’t have Biscoff spread, you can substitute with a similar cookie butter, but the flavor will differ slightly.
  • Make sure to press the biscuit base firmly to prevent it from crumbling when serving.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://yourdailycook.com/5-ingredient-no-bake-biscoff-cheesecake-recipe/