Description
Indulge in the creamy, rich decadence of this 5-ingredient Biscoff Cheesecake. With layers of buttery Biscoff biscuits, velvety cream cheese, and luscious Biscoff spread, this no-bake dessert is a guaranteed crowd-pleaser.
Ingredients
Units
Scale
For the base:
- 200 g Biscoff biscuits, crushed
- 80 g Unsalted butter, melted
For the cheesecake mixture:
- 300 ml Double cream
- 400 g Full-fat cream cheese
- 200 g Biscoff spread
For the topping:
- 150 g Biscoff spread, melted
- 50 g Biscoff biscuits, crushed
Instructions
- Prepare the base: Combine crushed Biscoff biscuits with melted butter, press into a tin, and chill.
- Make the cheesecake mixture: Whisk double cream with cream cheese and Biscoff spread until thick.
- Assemble the cheesecake: Spread the mixture over the base and chill for at least 3 hours.
- Add the topping: Melt Biscoff spread, pour over the cheesecake, and chill for another hour.
Notes
- Butter: Use unsalted butter, melted.
- Cream cheese: Use full-fat cream cheese, preferably Philadelphia.
- Cream: Whip until thick, similar to ice cream.
- Tin: Use a tin with a springform or removable base for easy removal.
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 12g
- Sodium: 112mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 0.1g
- Protein: 5g
- Cholesterol: 76mg
