Biscoff Cheesecake Recipe (No Bake Biscoff Cheesecake)
Biscoff Cheesecake Recipe, a easy to follow recipe, with simple methods create this best No bake biscoff cheesecake. This recipe doesn't involve whipping cream separately and no gelatin needed. All ingredients including cream cheese, biscoff cookie spread goes in a bowl, whip them together and there you have perfect cheesecake.
Equipment
1 8 inch removable base cake pan or use spring form pan
Electric Beater
Food Processor or Blender
Ingredients
For Cheesecake Crust
- 250 grams Biscoff Biscuits
- 75 grams Unsalted Butter melted
For Cheesecake Filling
- 400 grams Cream Cheese
- ½ cup Granulated Sugar (Powdered)
- 300 gram Biscoff Cookie Spread
- ½ cup Cream
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
For Topping
- 100 gram Biscoff Cookie Spread
Instructions
- Make Crust - Start by making the crust. Take biscuits in a food processor and blend till it is formed into crumbs. I like to remove few spoons from this mixture for decoration in a separate container. Now to the remaining crumbs, add in melted butter and use a spatula to mix well untillall the butter is evenly incorporated.
- Lining Pan with Crust - Spoon this buttery mixture into a spring form pan or a removal base pan. Press using a spoon gently to press it evenly and refrigerate in fridge for 10 minutes.
- Make Cheesecake Filling - Take cream cheese in a bowl, add in powdered sugar, salt, vanilla and cookie spread. Whip this using an electric beater for 1 minute until it is creamy.
- Now pour in the cream and whip again for 30 more seconds until the cream is well mixed into the filling. Don't over whip, else the mixture may separate.
- Spreading Cheesecake Filling - Now remove the crust from fridge, pour the filling into the crust and spread evenly. Return it back to the fridge and let it set overnight.
- Topping - Take the remaining 100 grams of the cookie spread, Pop it into microwave and heat for 10 seconds until it get slightly runny. If you don't have microwave, just warm it in a pan. Pour this over the cheesecake and tilt the pan gently so it spreads evenly.
- Decoration - Decorate the top with the reserved cookie crumbs and whole biscuits if using. Allow this to set in fridge for another 1 hour.
- Unmouding - To remove the cheesecake from pan. Run a butter knife around the sides of the cheesecake. Place the pan over a jar and gently ease the sides to remove the pan. Transfer it to a serving plate, slice and serve.
Nutrition
Nutrition Facts
Biscoff Cheesecake Recipe (No Bake Biscoff Cheesecake)
Serving Size
1 servings
Amount per Serving
Calories
830
% Daily Value*
Fat
63
g
97
%
Saturated Fat
26
g
163
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
87
mg
29
%
Sodium
235
mg
10
%
Potassium
83
mg
2
%
Carbohydrates
59
g
20
%
Sugar
42
g
47
%
Protein
9
g
18
%
Vitamin A
1124
IU
22
%
Vitamin C
0.1
mg
0
%
Calcium
61
mg
6
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.