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Amazing Nutella Oreo

Biscoff
Amazing Cheesecake
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Biscoff (From Cheesecake
Scratch)
Brownies (From
Scratch)

HO ME ! CHEESECAKE

biscoff cheesecake
6 Reviews

RECIPE PRINT # SHARE $

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by: jessica holmes posted: 2/16/20 updated: 8/27/20

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A deliciously rich Biscoff Cheesecake. This

creamy no bake cheesecake is made
using Biscoff Cookie Spread and Biscoff
Cookies. It’s so easy to make and tastes
amazing!

Two words: Biscoff Cheesecake

Introducing my dreamy, creamy no bake

cheesecake made with Biscoff Cookie
Spread and crunchy Biscoff Cookie
crumbs. It’s so easy to make but it tastes
like a bu!ery cookie in cheesecake form
– hello!

Serve with a dollop of whipped cream for

one EPIC dessert for cookie lovers

Remember a few weeks ago, when I

introduced you to my
Cookie Bu!er Truffles? While they might
have been what kick-started my
obsession with Biscoff Cookie Spread,
there’s now a no bake cheesecake that’s
vying for my a!ention.

I know you love no bake desserts as

much as I do and this one is going to be
your new FAVE thing. The crust is bu!ery
and sweet, and the cheesecake filling is
thick and rich and just about melts-in-
your-mouth. Honestly, it’s everything a
no bake cheesecake should be.

White Chocolate Raspberry Cake

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If you love the deep caramel flavour that

comes from Biscoff Cookies, you’ll adore
this dessert. We’ve kept it simple with a
light filling made with cream cheese and
cream – and a boatload of Biscoff
Cookie Spread. It gives the cheesecake a
boost of flavour that makes you want to
come back for just one more bite.

And when you pair that with a crunchy

Biscoff Cookie crumb, you are in for a
real treat. You can make this cheesecake
ahead of time – with no need to turn the
oven on – and it easily feeds a crowd. My
friends declared it one of my best
desserts – now that’s a compliment!

what is biscoff cookie

spread?
Biscoff Cookie Spread is a bu!ery spread
made from the very popular caramel-like
Biscoff Cookies. Biscoff Cookie Spread
can be found in our local supermarket
(here in Australia). There are also similar
products, including Speculoos Cookie
Bu!er, in other countries.

why does this no bake

cheesecake have no
gelatine?
I don’t love baking with gelatine as it
makes things slightly more complicated.
Sometimes it can change the texture and
even taste of a dessert if used
incorrectly. In my no bake cheesecake
recipes, I use whipped cream for
stability. This allows the cheesecake to
stay soft and fluffy – while still holding its
shape enough to be cut into slices. It
keeps things simple and easy and makes
for a be!er cheesecake – in my opinion!

Just be sure to use a cream that’s suitable

for whipping as this is what gives the
filling its stability. Here in Australia, it’s
called thickened cream. Look for a high-
fat cream (at least 35% fat) that clearly
states it’s suitable for whipping. Do not
use a light or low-fat version.

tips for making the

perfect no bake
cheesecake
• Always use a springform tin so you
can easily remove your cheesecake.
Simply run a bu!er knife around the
edge and then gently remove the cake
rim when you’re ready to serve. I also
line the bo!om of my springform tin
with baking or parchment paper so I
can easily lift it up and place it on a
cake plate.

• Make sure your cream cheese is at

room temperature so you can beat it
well and get rid of any lumps.

• Don’t use a cream cheese substitute or

low fat version, go full fat cream
cheese in block form, not a cream
cheese spread.

• Beat your cheesecake mixture well so

the mixture becomes thick and your
cream is whipped.

• Let your cheesecake set in the fridge

for at least 6 hours, or overnight. This
recipe doesn’t have any gelatine but if
you beat the mixture well, the whipped
cream will easily allow the cheesecake
to hold it’s shape.

Did you make this recipe? Don’t forget to

rate the recipe and leave a comment
below. Hungry for more? Join me on
Instagram, Facebook, Pinterest and
Twi!er for more amazing recipe ideas.

let's bake
biscoff cheesecake
4.3 from 6 reviews

PREP: 30 minutes COOK: 180 minutes

TOTAL: 3 hours 30 minutes

A creamy no bake Biscoff

Cheesecake made from scratch.

# print % pin & rate

INGREDIENTS
Cookie crust
• 250 grams (roughly 3 and 1/2 cups)
Biscoff Cookies*, broken into
pieces
• 75 grams (1/3 cup) unsalted bu!er,
melted

Biscoff cheesecake
• 500 grams (2 and 1/2 cups) full fat
block of cream cheese, room
temperature
• 50 grams (1/4 cup) caster sugar
• 1 teaspoon vanilla extract
• 240 grams (1 cup) Biscoff
Cookie Spread
• 300 ml (1 and 1/4 cup) thickened or
heavy cream*

To decorate
• 180 ml (3/4 cup) thickened or
heavy cream, whipped
• 25 grams (1/4 cup) Biscoff Cookies,
crushed

INSTRUCTIONS

1 Lightly grease an 8 inch

springform baking tin with bu!er
and line the bo!om with baking
or parchment paper.

2 Add Biscoff Cookies to a food

processor and blend until they
resemble fine crumbs. Pour
melted bu!er over crushed
cookies and whiz again until the
mixture resembles wet sand.

3 Pour cookie mixture into

prepared tin and press down
gently using the back of a spoon
to form an even layer. Pop in
fridge.

4 Add cream cheese, sugar and

vanilla to a large mixing bowl
and beat with an electric mixture
until smooth and creamy. Add
3/4 cup of Biscoff Cookie Spread
and beat until smooth.

5 Add cream and beat for a few

minutes or until mixture becomes
thick and holds its shape. Finally,
add the remaining 1/4 cup of
Biscoff Cookie Spread and beat
very briefly so there’s still some
swirls of cookie bu!er in the
mixture.

6 Pour cheesecake mixture on top

of the cookie crust, smooth the
top and refrigerate for at least 6
hours or even be!er, overnight.

7 Add whipped cream to a piping

bag fi!ed with a large star tip
and pipe swirls of cream along
the edges. Decorate with crushed
cookie crumbs.

NOTES
*Or you can use any sweet store
bought cookie like Graham Crackers,
Arno!s Marie, Digestive Cookies.

*Just be sure to use a cream that’s

suitable for whipping as this is what
gives the filling its stability. Here in
Australia, it’s called thickened cream.
Look for a high-fat cream (at least
35% fat) that clearly states it’s
suitable for whipping. Do not use a
light or low-fat version.

Author: Jessica Holmes Category:

Cheesecake Cuisine: America

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S U BM I T C O M M ENT

merima
POSTED ON 10/22 AT 12:29 PM
I just put everything together and I
couldn’t stop licking the spatula LOL I’m
waiting over night so devour this
cheesecake might be the longest night of
my life

REPLY

jessica holmes
POSTED ON 10/22 AT 1:48 PM

Love hearing that Merima!

Hope you love the finished
product just as much!

REPLY

helen
POSTED ON 8/30 AT 9:51 AM 7,126

OMG Simply love this cheesecake recipe.

I made this for a dinner party for the
first time, last night. Important tips:
make sure cream cheese is soft,