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Biscoff Cheesecake 5 Ingredients Recipe

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4.2 from 6 reviews

This luscious Biscoff Cheesecake recipe combines the rich, caramelized flavor of Biscoff biscuits and spread with creamy full-fat cream cheese and double cream. With just five ingredients and no baking required, it’s an easy and indulgent dessert perfect for any occasion, featuring a crunchy Biscoff biscuit base, a thick, velvety topping, and a glossy Biscoff spread glaze finished with a sprinkle of crushed biscuits for texture.

Ingredients

Base

  • 200 g Biscoff biscuits, crushed
  • 80 g unsalted butter, melted

Cheesecake Filling

  • 300 ml double cream
  • 400 g full fat cream cheese
  • 200 g Biscoff spread

Topping

  • 150 g Biscoff spread, melted gently
  • 50 g Biscoff biscuits, crushed (for garnish)

Instructions

  1. Prepare the Base: Combine the crushed Biscoff biscuits with the melted unsalted butter in a mixing bowl. Mix thoroughly until all crumbs are evenly coated in butter. Press this mixture firmly into the base of a springform or similar tin to form an even crust layer. Place it in the refrigerator to chill while you prepare the cheesecake topping.
  2. Make the Cheesecake Filling: Pour the double cream into a large bowl. Add the full fat cream cheese and 200 g of Biscoff spread. Using an electric whisk (or a strong manual whisk), beat the mixture until it thickens significantly to a texture resembling ice cream—thick and smooth with no lumps.
  3. Assemble the Cheesecake: Remove the chilled biscuit base from the fridge. Spoon the cheesecake mixture over the base and spread it evenly with a spatula or spoon to create a smooth top layer.
  4. Chill to Set: Place the assembled cheesecake back in the refrigerator for at least 3 hours to firm up. For best results, let it set overnight if time allows—it will improve the texture and flavor integration.
  5. Prepare the Biscoff Glaze: Just before serving, gently melt 150 g of Biscoff spread in a small pan over very low heat. Take care not to overheat or burn it; it should be warm and easily pourable.
  6. Apply the Topping: Remove the cheesecake from the fridge. Keeping it inside the tin for stability, carefully pour the melted Biscoff spread over the top, smoothing it gently with the back of a spoon to cover the surface evenly without disturbing the cheesecake filling below. Sprinkle the remaining 50 g of crushed Biscoff biscuits around the edge of the cheesecake for a decorative and crunchy finish.
  7. Final Chill: Return the cheesecake to the fridge for at least another hour to allow the topping to set properly. While it can be cut sooner, chilling longer results in a neater slice and improved texture.

Notes

  • Using an electric whisk helps achieve the perfect thick and creamy filling consistency.
  • Make sure to melt the Biscoff spread gently to avoid burning or separation.
  • For neater slices, chill the cheesecake overnight plus a final hour after applying the topping.
  • You can use a springform tin to easily remove and serve the cheesecake.
  • This recipe contains dairy and gluten, so it is not suitable for vegan or gluten-free diets.

Find it online: https://dishcooks.com/biscoff-cheesecake-5-ingredients-recipe/