No-Bake Biscoff Cheesecake
A quick but delicious no-bake cheesecake with Speculoos (Biscoff) biscuits and cookie butter – perfect if you love festive caramel and cinnamon flavours.
Servings :1 18cm 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
You can use any Speculoos cookie butter if you can't find Biscoff – or make your own.
This cheesecake can also be assembled in dessert glasses or jars.