No-Bake Biscoff Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
80g unsalted butter, melted
02 -
200g Biscoff cookies, crushed
→ Filling
03 -
200g Biscoff spread
04 -
300ml chilled double cream
05 -
400g full-fat soft cheese
→ Decoration
06 -
50g Biscoff cookies, crushed
07 -
150g Biscoff spread, gently warmed
# Instructions:
01 -
Mix the melted butter with crushed cookies and firmly press into your tin. Pop it in the fridge while you prepare the rest.
02 -
Whip the cold cream in a bowl until thick, then add the cream cheese and spread. Keep mixing until the texture is nice and firm—go electric if you can.
03 -
Grab the base from the fridge and spoon on the filling. Smooth it out evenly on top, then let it sit in the fridge for 3 hours (overnight's even better).
04 -
Heat the Biscoff spread slowly, making sure it stays warm but not hot. Pour it over the cheesecake while it's still in the tin. Spread it out gently, then sprinkle crushed cookies around the edge.
05 -
Pop the cheesecake back in the fridge for at least 1 more hour so it cuts cleanly.
# Notes:
01 -
Use full-fat cream cheese, like Philadelphia, and drain off any liquid before mixing.
02 -
For best results, whip the cream straight out of the fridge until firm peaks form.
03 -
To release from the tin, warm up a knife and slide it carefully along the edges.