No-bake Biscoff cheesecake
No oven. Five ingredients. No-bake Biscoff cheesecake: a cookie base, a filling of cold cream, cream cheese and Biscoff spread whipped thick, and a melted spread topping.
Why it works: Cold cream whipped with cream cheese and cookie spread holds its shape and sets firm in the fridge, so no oven or gelatin is needed.
Ingredients
- 7 oz (200 g) Biscoff biscuits (cookies), crushed, for the base
- 3 oz (80 g) unsalted butter, melted
- 1.25 cups (300 ml) double cream (heavy whipping cream), straight from the fridge
- 14 oz (400 g) full-fat cream cheese
- 7 oz (200 g) Biscoff spread, for the filling
- 5 oz (150 g) Biscoff spread, melted, for the topping
- 2 oz (50 g) Biscoff biscuits (cookies), crushed, for the topping
Method
- Base: stir the 200 g (7 oz) crushed cookies into the 80 g (3 oz) melted butter and press it firmly over the base of the 18 cm (7-inch) springform. Put it in the fridge while you make the filling.
- Filling: in a bowl, whisk the 300 ml (1.25 cups) cold cream, the 400 g (14 oz) cream cheese and the 200 g (7 oz) Biscoff spread until very thick, close to soft ice cream. An electric whisk makes this easier.
- Spoon the filling onto the base and smooth the top.
- Chill it at least 3 hours, though a night in the fridge is better.
- Topping: warm the 150 g (5 oz) Biscoff spread in a pan over very low heat, only until it runs; it should never get hot. Then pour it onto the cheesecake, still in its tin, and ease it level with the back of a spoon. Scatter the 50 g (2 oz) crushed cookies around the edge.
- If you have time, give it at least 1 more hour in the fridge.
- Warm a knife, run it around the inside of the tin and open the clip. For neat slices, warm the knife in hot water and dry it before every cut.
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June's tip: Whip the cream straight from the fridge until it's as thick as ice cream, and melt the topping gently so it never gets hot.
Good to know: The cream has to be cold, straight from the fridge, and whipped thick, or it won't set.
Storage: Freeze undecorated; defrost in the fridge, in the tin.
Adapted from Biscoff Cheesecake {5 Ingredients!}, Taming Twins. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
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