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Biscoff Cheesecake

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

120 minDessert · Cheesecake · biscoff

Method

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