Easy Biscoff No-Bake Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
200g Biscoff biscuits, crushed
02 -
80g unsalted butter, melted
→ Cheesecake Mixture
03 -
300ml double cream
04 -
400g full fat cream cheese
05 -
200g Biscoff spread
→ Topping
06 -
150g Biscoff spread, melted
07 -
50g Biscoff biscuits, crushed
# Instructions:
01 -
Combine the crushed Biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
02 -
Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick - almost the consistency of ice cream. Use an electric whisk if you have one.
03 -
Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Refrigerate for at least 3 hours (overnight is better).
04 -
Gently melt the Biscoff spread in a pan (don't let it get hot). Pour over the chilled cheesecake while still in the tin. Smooth gently with the back of a spoon until covered. Sprinkle crushed biscuits around the edge.
05 -
Return to the fridge for at least another hour for the neatest cuts.
# Notes:
01 -
Use Philadelphia brand cream cheese for best results and drain any liquid before using
02 -
Whip cream straight from the fridge until it holds its shape
03 -
To remove from tin, run a warm knife around the outside