Ingredients
– 200 g (7 oz) Biscoff biscuits, crushed
– 80 g (3 oz) Unsalted butter, melted
– 300 ml (1.25 cups) Double cream
– 400 g (14 oz) Full fat cream cheese
– 200 g (7 oz) Biscoff spread
– 150 g (5 oz) Biscoff spread, melted gently
– 50 g (2 oz) Biscoff biscuits, crushed
Instructions
1-First, combine the crushed Biscoff biscuits with the melted butter and press the mixture into a tin. Chill it in the fridge while you prepare the filling to keep the base firm.
2-Next, whisk together the double cream, cream cheese, and Biscoff spread until the mixture is very thick, like ice cream, for that smooth texture.
3-Pour the filling over the chilled base and smooth the surface evenly. Refrigerate for at least 3 hours or overnight to set properly.
4-Just before serving, gently melt the Biscoff spread and pour it evenly over the cheesecake while still in the tin, then spread it carefully and sprinkle the crushed Biscoff biscuits around the edges.
5-Return the cheesecake to the fridge for at least one more hour to firm up.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Whip cream cold to help it hold shape; avoid over-whipping.
🍴 Use a springform or removable base tin for easy cheesecake removal.
🔥 Melt Biscoff spread gently to pour smoothly without damaging filling.
- Prep Time: 20 minutes
- Chilling time: 4 hours or overnight
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Calories: 445
- Sugar: 12 grams
- Sodium: 112 milligrams
- Fat: 38 grams
- Saturated Fat: 19 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0.2 grams
- Carbohydrates: 20 grams
- Fiber: 0.1 grams
- Protein: 5 grams
- Cholesterol: 76 milligrams