Biscoff cheesecake
- Helena Busiakiewicz
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 5 mins
plus cooling and chilling
A star rating of 4.3 out of 5.15 ratingsRate
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Whip up this easy, no-bake cheesecake for Biscoff fans. You can prep ahead and keep it chilled, so there's more time to spend with guests
Egg-free
Vegetarian
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Helena's tips for making the perfect Biscoff cheesecake:
- I find that chilling the cheesecake overnight gives the best results, as it allows the filling to set fully and makes slicing much easier. If you’re short on time, do make sure to chill for at least 4–5 hours.
- For extra crunch, I sometimes fold a handful of crushed Biscoff biscuits into the filling or scatter them over the top just before serving. It adds another layer of texture without much extra effort.
- If the Biscoff spread is a little firm, I warm it gently in the microwave for a few seconds before pouring it over the cheesecake. This makes it easier to spread into a smooth, even layer.
- This cheesecake keeps well in the fridge for a couple of days, so it’s perfect for making ahead if you’re entertaining. Any leftovers are delicious served with a a dollop of softly whipped cream.
Ingredients
Nutrition
Units:
MetricUS
-
120g salted butter
-
250g Lotus Biscoff biscuits
plus a few extra to decorate
-
150g smooth Lotus Biscoff spread
plus extra to decorate
-
500g soft cheese
-
300ml double cream
-
4 tbsp icing sugar
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Nutrition: Per serving (10)
- kcal595
- fat48g
- saturates27g
- carbs35g
- sugars23g
- fibre0.4g
- protein5g
- salt0.87g
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Method
-
step 1
Line the base of a 20cm springform cake tin with baking parchment. Melt the butter in the microwave in 30-second bursts. Meanwhile, blitz the Biscoff biscuits in a food processor to make coarse crumbs. Transfer to a bowl, then stir through the melted butter until it has a texture like damp sand.
-
step 2
Tip the mixture into the lined tin, using a spoon to smooth and flatten. Keep chilled while you make the filling.
-
step 3
Gently melt the Biscoff spread in a microwave-safe bowl in short bursts in the microwave, then leave to cool slightly. Put the soft cheese in a large bowl and beat with an electric whisk to loosen. Pour in the cream and sift over the icing sugar, then add the Biscoff spread. Beat on a low speed for 2-3 mins until thick and smooth.
-
step 4
Spoon the mixture onto the chilled base, then smooth out using the back of the spoon. Chill for 4-5 hrs or overnight.
-
step 5
To decorate, melt some Biscoff spread in the microwave as before and drizzle over the top of the cheesecake, then scatter over some roughly crushed biscuits.
Helena Busiakiewicz
Helena oversees all the recipe testing for the Good Food magazine and website as well writing and developing her own. A trained chef, she's worked in restaurants, taught cooking in prisons, and worked as a home economist and food stylist. Helena likes getting people cooking and interested in food through her recipes and passion for seasonal ingredients. Discover more of Helena's recipes
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A star rating of 4.3 out of 5.15 ratings
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