Quick and easy Biscoff cheesecake

Quick and easy Biscoff cheesecake is a breeze to make and tastes absolutely out of this world, a huge family favourite.

This is a no bake cheesecake and is awesome because of its simplicity and if you have never tried Biscoff then you’re in for a treat, if you have a sweet tooth.

Quick and easy Biscoff cheesecake

Quick and easy Biscoff cheesecake

Richard
Quick and easy Biscoff cheesecake is a breeze to make and tastes absolutely out of this world, a huge family favourite.
Prep Time 5 mins
Cook Time 20 mins
Additional Time 3 hrs
Course Dessert
Servings 8
Calories 1028 kcal

Ingredients
  

Base

  • 250 g Lotus Biscoff biscuits.
  • 50 g digestive biscuits.
  • 125 g butter melted

Cheesecake

  • 500 g Cream cheese such as Philadelphia full fat
  • 120 g Icing sugar
  • 250 g Biscoff spread Smooth
  • 2 tsp Vanilla extract
  • 300 ml tub of double cream.

Optional.

  • 150 ml Double cream
  • 3 tablesppons icing sugar
  • Biscoff biscuits.

Instructions
 

  • Using a food processer “blitz” or Biscoff & digestive biscuits in a
    freezer bag and crush them until they are fine crumb, mix with the
    melted butter and mix well, before it sets put it in an 8”/20cm Deep
    loose bottom cake tin (I use a potato masher to press down the crumb in
    to tin).
  • Using an electric whisk blend /mix together the icing sugar, cream
    cheese, vanilla, cream and Biscoff spread until smooth and can hold
    peaks, don’t over whisk.
  • Put the cream cheese mix on top of the biscuit base and allow to set over nigh in the fridge.
  • Whisk together the icing sugar and double cream until it can form peaks
    and hold them, put in a piping bag and decorate the cheesecake to your
    choosing with the cream and Biscoff biscuits#
  • The cheesecake should last 3days if kept in the fridge (treat like you would normally treat cream cheese)

This is the perfect pudding after our wonderful Beef Wellington.

Written by

Richard

Former chef in a nursing home, hotel, public bar and restaurant. Now full time dad to my biggest critic.

Now sharing my and my families love of good food to the world.

I hope you can join us on this journey of delicious discovery