Biscoff Cheesecake Five Ingredient (Printable Version)
Silky Biscoff cheesecake with crunchy biscuit base and caramel topping, ready in minutes with minimal effort.
# Everything You’ll Need:
→ Base
01 -
200 g Biscoff biscuits, crushed finely
02 -
80 g unsalted butter, melted
→ Filling
03 -
300 ml double cream, chilled
04 -
400 g full fat cream cheese, drained of excess liquid
05 -
200 g Biscoff spread, smooth
→ Topping
06 -
150 g Biscoff spread, gently melted
07 -
50 g Biscoff biscuits, crushed
# Steps to Cook:
01 -
Combine crushed Biscoff biscuits with melted unsalted butter in a mixing bowl. Stir thoroughly until crumbs are coated and resemble wet sand. Press mixture firmly into the base of a springform or removable-base tin. Chill in refrigerator to set.
02 -
In a large bowl, whisk double cream, full fat cream cheese, and smooth Biscoff spread together until very thick and creamy, approaching soft scoop ice cream texture. Use an electric whisk for best results.
03 -
Remove chilled biscuit base from fridge. Pour cheesecake filling evenly over base and smooth top with a spatula, ensuring no air pockets remain.
04 -
Cover and refrigerate the assembled cheesecake for at least 3 hours or preferably overnight to allow filling to set firmly for clean slicing.
05 -
Gently melt additional Biscoff spread until pourable but not hot. Cool to lukewarm, then pour over chilled cheesecake, tilting tin to spread evenly. Sprinkle crushed Biscoff biscuits around edge as a decorative border.
06 -
Return cheesecake to refrigerator for at least 1 hour to allow topping to set. Before serving, run a warmed knife around tin edge to loosen, remove cheesecake carefully, and slice with a sharp knife cleaned between cuts for neat portions.
# Extra Suggestions:
01 -
Use full fat cream cheese drained of excess liquid for optimal texture and firmness.
02 -
Chilling overnight yields the cleanest slices.
03 -
A springform or removable-base tin eases removal and presentation.
04 -
Warm knife between cuts prevents sticking and ensures neat slices.