No-Bake Biscoff Cheesecake

This easy Biscoff cheesecake is the perfect recipe when you need a reliable delicious and impressive dessert. Everyone will love it and you don’t need special skills and appliances to make it.

Course Dessert

Cuisine International

Chilling time 8

Equipment

1 7 inch/ 18 cm spring form pan
1 Electric mixer

Author: Daniela Lambova

Ingredients

For the base:

▢ 5,3 oz/ 150 g Biscoff cookies
▢ ¼ cup/ 60 g butter, melted

For the filling:

▢ 21,1 oz/ 600 g cream cheese, cold
▢ ⅞ cup/ 200 ml whipping cream, cold
▢ 2 tablespoon powdered sugar, see notes
▢ 5,3 oz/ 150 g white chocolate, melted
▢ 1,8 oz/ 50 g Biscoff cookies, roughly crushed

For topping and decoration:

▢ 5,3 oz/ 150 g Biscoff spread
▢ 3-4 Biscoff cookies, whole or 1-2 crushed
▢ 100 ml/ ½ cup Whipped cream, optional

Instructions

Base:

Crush the cookies finely in a food processor. Mix them with the melted butter until well combined.
Line a 7 inch/ 18 cm spring form pan with parchment paper. Press the cookie crust onto the bottom of the pan. Place the pan in the fridge while preparing the filling.

Filling:

In a large bowl whip together the cream cheese, whipping cream and powdered sugar with the mixer at a high speed until creamy and thick.
Melt the chocolate at a double boiler and let it cool down. It shouldn’t be too hot when mixing with the cream cheese because it will seize.
Add a small quantity from the creamy mixture to the white chocolate and mix energetically to combine. Repeat 1-2 more times and then add the whole quantity of chocolate to the filling (this is done to avoid seizing of the chocolate). Whip the whole mixture with the mixer for a few seconds, just until smooth.
Lastly gently fold the crushed cookies into the filling, just until combined.
Pour the filling over the crust. Smooth out the top with a spatula.
Cover the pan with aluminium foil (for extra care you can wrap also the bottom, sometimes it may leak) and place the cheesecake in the fridge for at least 8-10 hours or overnight.

Topping:

Melt the Biscoff spread in the microwave at a lower heat or on a double boiler. Pour it over the cheesecake, allowing it to drip down.
If you want to decorate the top with whipped cream (using a large star tip and a piping bag), the cheesecake will need to stay one more hour in the fridge. Otherwise you can serve it right away, with or without cookies on top.

Notes

Store the cheesecake for up to 4 days in the fridge, covered.
You can also freeze the individual slices in closed freezer containers for up to 2 months.
Best is to use full fat cream cheese for this recipe
Powdered sugar: you can adjust the quantity as per your taste - if you like sweeter desserts, add up to 4 tbsp.
White chocolate: If you want a thicker filling (the current one is very creamy) you can add 50 g/ 1,8 oz more to the above quantity. In this case you may skip the powdered sugar or only add 1 tbsp.

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