No Bake Biscoff Cheesecake
Ingredients
Base
Biscoff biscuits (crushed)
250 g
butter (melted)
100 g
Filling
cream cheese (softened)
600 g
Biscoff spread
200 g
icing sugar
100 g
double cream (cold)
300 ml
Topping
Biscoff spread (melted)
150 g
Biscoff biscuits (whole)
8 piece
Instructions
Prepare the base
Crush the Biscoff biscuits and mix with melted butter until combined.
Line and press the base
Line a 23cm springform tin with baking parchment and press the biscuit mixture firmly into the base. Chill while preparing the filling.
Make the cheesecake filling
Beat cream cheese, Biscoff spread and icing sugar until smooth. Add double cream and whisk until thick and creamy.
Assemble and chill
Spoon the filling over the chilled base, smooth the top, then chill for at least 4 hours or overnight until set.
Add topping and serve
Melt the remaining Biscoff spread, pour over the set cheesecake and decorate with whole biscuits. Slice and serve.
Original recipe
Storage
Store covered in the fridge. Can be frozen without topping for up to 1 month; defrost overnight in the fridge.
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