No-Bake Biscoff Cheesecake with Speculoos Caramel
Cheesecake is definitely one of the desserts I most enjoy making – mainly because I love its texture, and because the flavour possibilities are practically endless. Almost everyone knows and loves cheesecake, so it’s hard to go wrong with it. And when the recipe includes a Speculoos (Biscoff) caramel, it gets even better.
A delicate no-bake cheesecake with caramel and cinnamon notes
Speculoos cookie butter is exactly what the name says – a spread made from the famous Speculoos biscuits. The original Biscoff can be harder to find in some places, but any Speculoos spread will work here – or you can make homemade Speculoos cookie butter in five minutes. Biscoff’s only spice is cinnamon, but its caramel notes are what make it so special.
The recipe has a Biscoff biscuit base, a filling of cream cheese and cookie butter, and a topping of Speculoos caramel. Best of all, it needs no baking.
No-Bake Biscoff Cheesecake
Ingredients
Base
- 100 g Biscoff (Speculoos) biscuits (finely crushed)
- 30 g butter (82% fat) (melted)
- whole Biscoff biscuits (as needed, to line the sides)
No-bake cheesecake filling
- 700 g cream cheese (cold)
- 70 g light brown sugar
- 110 g whipping cream (cold)
- 5 g vanilla extract
- 60 g Biscoff cookie butter
- 6 Biscoff biscuits (roughly chopped)
Topping
- Speculoos caramel (see link in the post)
- Biscoff cookie butter and biscuits (to decorate)
Instructions
Base
- Line an 18cm cake ring with an acetate strip at least 6cm high.
- Stand whole Biscoff biscuits around the inside of the ring, lining the whole edge. Set aside.
- Mix the crushed biscuits with the melted butter.
- Press the mixture firmly into the ring to make a compact base. The biscuits around the edge may need a little coaxing; trimming their bottoms slightly with a knife helps them stand straight, and pressing in the base will hold them in place.
Filling
- In a food processor (or a stand mixer with the paddle attachment, not the whisk), combine the cream cheese, brown sugar, vanilla and Biscoff cookie butter. Pulse until smooth.
- Add the cream and mix until you have a smooth, firm cream.
- Transfer to a bowl and fold in the chopped biscuits with a spatula.
- Spread the filling over the base and level it.
- Refrigerate for at least 8 hours.
- Cover with a layer of Speculoos caramel, made in advance and chilled until set.
- Decorate with Biscoff cookie butter and biscuits.
Notes
Prefer a baked cheesecake? Try the Dubai Basque cheesecake.
Want to bake like a pro? Learn professional layered cakes step by step with our online courses and ebooks – from Red Velvet to Caramel Carrot Cake. Browse the courses →
