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Biscoff Cheesecake

No-bake cheesecake with a Biscoff base and caramel ribbon throughout.

120 minDessert · Cheesecake · biscoff

Method

  1. Line a 20cm cake tin with parchment paper.
  2. Crush Biscoff biscuits, mix with melted butter.
  3. Press into the base of the tin, chill for 15 minutes.
  4. Beat cream cheese, sugar, vanilla and salt until smooth.
  5. Whip double cream to soft peaks, fold into cream cheese mixture.
  6. Dollop half the mixture over the base.
  7. Swirl Biscoff spread through the centre.
  8. Top with remaining cream cheese mixture.
  9. Chill for at least 2 hours (or overnight).
  10. Crush extra Biscoff biscuits and sprinkle on top before serving.

Notes

Weigh ingredients if you can. Cups are chaos; scales are repeatable.

Oven temps lie. If your bakes run hot or pale, adjust by 10–15°C and note it for next time.