Hello lovelies,
See, I told you! I’m on a biscoff wild frenzy at the moment and there’s no stopping me.
Any bake that I can add biscoff too, you best believe I will be doing so and today, it’s cheesecake.
I’ve come to notice that biscoff can quite literally be added to any sweet treat and it’ll taste 10/10 and this cheesecake I’m sharing with you today is no different.
I’ve seen alot of people online adding biscoff to their cheesecakes and my word, they looked in-blooming-credible. So as always, your gal got FOMO and I immediately knew I needed to do so myself and what a decision that was from me as today’s cheesecake is unbelievably delicious!
With a biscoff biscuit base, a biscoff cheesecake filling, topped with drizzled biscoff across the top and finished with biscoff crumbs around the outer edges – this cheesecake is quite literally a biscoff lovers dream and I’m obsessed with the outcome.
So, if the sound of this biscoff cheesecake has you salivating, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: No-Bake, Sweet Treat
Servings: 8-10 Slices
Prep Time: 20 Minutes
Chill Time: Minimum Of 5 Hours Or Preferably Overnight
Decorating Time: 10 Minutes
Overall Time: 5+ Hours
Ingredients You Need For The Cheesecake Base:
- 400g Of Biscoff Biscuits
- 200g Of Unsalted Butter, Melted
Ingredients You Need For The Cheesecake Filling:
- 500g Of Full Fat Philadelphia Cream Cheese
- 100g Of Icing Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 300ml Of Double Cream
- 200g Of Biscoff Spread
Ingredients You Need To Decorate:
- 50g Of Biscoff Spread, Melted
- 150ml Of Double Cream
- 2tsp Of Vanilla Bean Paste / Extract
- 4 Biscoff Biscuits, Cut In Half
- 3 Biscoff Biscuits, Crushed Into Crumbs
How To Make The Cheesecake Base:
- Firstly, gather together your equipment and ingredients and line the base of a 8” circle, springform baking tin with parchment paper.
- Secondly, in a food processor, blitz the 400g of biscoff biscuits until they resemble a fine crumb (the biscuits can also be crushed in a sandwich bag with a rolling pin).
- Next, empty the biscuit crumbs into a large bowl.
- Add the 200g of melted unsalted butter into the large bowl with the biscuit crumbs and using a spoon, mix the butter into the crumbs.
- Now, pour the biscuit mixture into your prepared baking tin and using a spatula, press the mixture down firmly into the base of the tin, making sure it’s levelled and evenly spread.
- Place the tin into the fridge to chill until needed.
How To Make The Cheesecake Filling:
- In a large bowl, using an electric whisk (or stand machine), mix together the 500g of full fat cream cheese with the 100g of icing sugar and 2tsp of vanilla bean paste until smooth.
- Whilst whisking slowly, add in the 300ml of double cream into the cream cheese mixture and continue mixing slowly until it starts to thicken (don’t whip too fast as it may split).
- Once thick, add in the 200g of biscoff spread and carefully fold through the cheesecake mixture.
- Now, spread the cheesecake filling across the top of the biscuit base and smooth the top with a palette knife or spoon.
- Place the cheesecake into the fridge and allow to chill for a minimum of 5 hours or preferably overnight.
How To Decorate:
- After chilling, carefully remove the cheesecake from the tin and using a spatula, smooth out the edges of the cheesecake.
- Next, in a microwaveable bowl, add the 50g of biscoff spread. Place into the microwave and in 10 second blasts, blast the spread until melted.
- Transfer the melted biscoff spread into a piping bag, cut the tip of the piping bag off and drizzle the biscoff spread across the top of the cheesecake.
- In a large bowl, using an electric whisk, whip together the 150ml of double cream with the 2tsp of vanilla bean paste to soft peaks.
- Transfer the whipped cream into a piping bag which has a 2D star piping nozzle attached and pipe swirls around the entire edge of the top of the cheesecake.
- Press the 4 halved biscoff biscuits around the edge of the top of the cheesecake.
- Sprinkle the biscoff crumbs over the top of the piped whipped cream.
- Finally, place the cheesecake back into the fridge until it’s ready to be served.
That’s your Biscoff Cheesecake prepared, chilled and decorated, ready for you to enjoy!
Notes:
- Store the cheesecake in the refrigerator for up to 4 days. For the freshest taste, I would recommend eating on the day of decorating.
- You must use full fat Philadelphia cream cheese (if from the UK), otherwise the cheesecake filling won’t set properly.
- You can use smooth or crunchy biscoff spread for this cheesecake, both taste equally as delicious.
- This is the perfect staple cheesecake recipe for when you want to make a cheesecake but want to use different flavours or fruit. Take away the biscoff spread, this recipe is very versatile and can be enjoyed by all in many different ways.
This cheesecake really does hero biscoff beautifully.
The rich, warm spices of the biscoff biscuits & spread work perfectly with the light, creaminess of the filling to create a decadent cheesecake which is perfect to share with loved ones at any given occasion!
A super quick and easy desert to recreate and I can guarantee you biscoff lovers will fall in love at first bite.
Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it. Have you ever tried a biscoff cheesecake? If so, how does mine compare? If not, did you love today’s recipe?
Sending you all tons of love & hugs as always,
Elle xo
