Biscoff Cheesecake

A super easy no bake cheesecake that would impress any of your dinner party guests with a nice big mug of coffee!

So, for Momma Duff’s birthday I made her a Biscoff Cheesecake as requested due to her new love of the biscuit and spread. So, we went out for a coffee and cake to a local café in town and my mum was given the biscoff biscuits and for once a child or my dad didn’t eat it!!! So, this was her first ever biscoff biscuit and she was very impressed tat immediately afterwards she dragged me into a supermarket to by a pack and then I informed her of the biscoff spread and she obviously had to buy a jar. Half a packet of biscuits down and jar of the spread demolished she requested that I must make her a biscoff cheesecake for her birthday that was approaching.

Last year Momma Duff requested a Oreo cheesecake for her birthday so it was kind of nice to keep to the theme of biscuit related cheesecakes. And as the Oreo Cheesecake was such a success I decided to share this one with you too as the whole family thoroughly enjoyed it.
You can use either crunchy or smooth biscoff spread, I opted for crunchy because I like the added texture that it has. I also use a mixture of biscoff and digestives biscuits and that they may or may not be because we already had a few cheeky biscoff biscuits. Guilty. However, I quite like the finished result of, but you could always just use just biscoff or just digestives.
I like to leave the cheesecake to rest overnight as it helps to develop the flavour as it sets in the fridge.

If you like this recipe then check out my other cheesecake recipes. Just check out the search bar and type in cheesecakes as there is a few on here now. And if you have any requests of recipes you would like to see then leave a comment below.

For the base:
• 200g Biscoff biscuits
• 100g digestive biscuits
• 100g unsalted butter, melted

For the cheesecake filling:
• 400g full fat cream cheese
• 1tbsp caramel syrup
• 2tsp vanilla extract
• 125g icing sugar, sifted
• 310ml double cream
• 200g Biscoff spread

For the decoration:
• 200ml whipped double cream
• 5 Biscoff biscuits, crushed
• 8 chocolate-coated Biscoff biscuits

For the base:
1. Grease an 8-inch cake tin with butter and greaseproof paper and set to one side.
2. Then crush both biscuits to resemble fine breadcrumbs and then add the melted butter and combine.
3. Leave this to set in the fridge for at least 30 minutes and then start to make the cheesecake filling.
4. Place the cream cheese, caramel syrup and vanilla extract into a bowl and beat together, then add the icing sugar and beat.
5. Next add the Biscoff spread and beat together.
6. Then in a separate bowl whisk the double cream to form stiff peaks and fold into the cream cheese mixture.
7. Once thoroughly combined place on top of the biscuit base and return to the fridge to set for at least two hours or overnight.
8. Once the cheesecake has set then pipe 8 little rosettes of whipped cream and place the chocolate Biscoff’s on top of the cream blobs.
9. Then scatter the crushed biscuits in the centre of the cake.
10. Then serve and enjoy!!!

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