Biscoff Cheesecake with 5 Ingredients Recipe
A decadent no-bake Biscoff cheesecake featuring a crunchy Biscoff biscuit base, a rich and creamy Biscoff-infused cream cheese topping, and a luscious melted Biscoff spread glaze. This easy 5-ingredient dessert is perfect for fans of Biscoff and creamy cheesecakes alike, requiring minimal preparation and refrigeration time for a smooth, indulgent finish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Ingredients
Scale
Base
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
Cheesecake Topping
- 300 ml double cream
- 400 g full fat cream cheese
- 200 g Biscoff spread
Topping Decoration
- 150 g Biscoff spread, melted gently
- 50 g Biscoff biscuits, crushed
Instructions
- Prepare the base: In a bowl, combine the crushed Biscoff biscuits with the melted unsalted butter until evenly mixed. Press the mixture firmly into the base of a cheesecake tin to form a compact crust. Place the tin in the fridge to chill while you prepare the topping.
- Make the cheesecake mixture: In a large bowl, pour in the double cream, add the full fat cream cheese and 200 g of Biscoff spread. Whisk the ingredients together until the mixture becomes very thick and creamy, almost like the consistency of ice cream. An electric whisk works best to achieve the ideal texture.
- Assemble the cheesecake: Remove the chilled biscuit base from the fridge and pour the cheesecake mixture on top. Smooth the surface evenly with a spatula or the back of a spoon.
- Chill the cheesecake: Place the cheesecake in the fridge for at least 3 hours to set properly. For best results and firmer texture, refrigerate overnight if possible.
- Prepare the topping glaze: When ready to serve, gently melt 150 g of Biscoff spread in a pan over very low heat. Avoid heating it too much; it should be just warm enough to pour smoothly.
- Apply the glaze and garnish: Take the cheesecake out of the fridge, keeping it in the tin. Pour the melted Biscoff spread over the top, smoothing it out carefully with the back of a spoon to fully cover the surface without touching the cheesecake layer beneath. Sprinkle the remaining 50 g of crushed Biscoff biscuits around the edges as garnish.
- Final chill: Return the cheesecake to the fridge for at least one more hour. This step helps the topping to set neatly, but if short on time, it can be sliced sooner though it may be less tidy.
Notes
- Using an electric whisk helps to achieve the perfect thick consistency for the cheesecake topping.
- Chilling the cheesecake overnight improves its texture and flavor.
- Be careful not to overheat the Biscoff spread when melting; it should be liquid but not hot.
- Press the biscuit base firmly to ensure a solid crust that holds well when sliced.
- Store leftovers refrigerated and consume within 3 days for best freshness.
Keywords: Biscoff cheesecake, no-bake cheesecake, easy cheesecake recipe, Biscoff spread dessert, biscuit crust cheesecake