{"id":37283,"date":"2025-01-20T00:59:19","date_gmt":"2025-01-20T00:59:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/biscoff-cheesecake-create-bake-make\/"},"modified":"2025-01-20T00:59:19","modified_gmt":"2025-01-20T00:59:19","slug":"biscoff-cheesecake-create-bake-make","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=37283","title":{"rendered":"Biscoff Cheesecake – Create Bake Make"},"content":{"rendered":"


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Made with just SEVEN ingredients, this creamy and delicious no bake Biscoff Cheesecake recipe is guaranteed to be a new favourite! You are going to love how simple this creamy cheesecake is to put together, and it is perfect for your next special occasion.<\/em><\/p>\n

Both conventional and Thermomix instructions included in the recipe card below.<\/em><\/p>\n

\"Biscoff\"Biscoff<\/figure>\n

I like to top my cheesecake with softened Biscoff spread and Biscoff sandwich biscuits, however if you were in a rush, you can easily omit the Biscoff spread and serve the cheesecake as it is.<\/p>\n

You will love:<\/h2>\n

Simple ingredients <\/strong>\u2013 this cheesecake is made with just SEVEN simple ingredients.<\/p>\n

No Bake<\/strong> \u2013 a perfect dessert to make over the summer months as there is no need to turn on the oven!<\/p>\n

Make ahead<\/strong> \u2013 put this Biscoff Cheesecake together up to three days before it is required.<\/p>\n

\"Front\"Front<\/figure>\n

Equipment Required<\/h2>\n

You will need a stand mixer, hand mixer or a Thermomix for this recipe. You will also need a 20cm round springform tin and baking paper.<\/p>\n

Ingredients<\/h2>\n

Please note you will find the full list of ingredients and their quantities in the recipe card below.<\/em><\/p>\n

To make this no bake Biscoff Cheesecake, you will need 1 x 250gram pack of Lotus Biscoff Biscuits, a 400gram jar of smooth Biscoff spread, cream cheese, thickened cream, icing sugar, gelatine powder and butter.<\/p>\n

It is important to use smooth Biscoff spread for this recipe to ensure a smooth cheesecake consistency. We also recommend letting the cream cheese soften before making this recipe, this will make it easier to combine with the other ingredients.<\/p>\n

\"Ingredients\"Ingredients<\/figure>\n

Step by Step Instructions<\/h2>\n

Please note you will find the full Thermomix and conventional cooking methods in the recipe card below.<\/em><\/p>\n

Step 1.<\/strong> Combine the crushed biscuits and melted butter in a large bowl. Transfer the mixture to a lined springform tin.<\/p>\n

\"Crushed\"Crushed<\/figure>\n

Step 2.<\/strong> Whip the cream and set aside until needed.<\/p>\n

\"Whipped\"Whipped<\/figure>\n

Step 3.<\/strong> Combine the gelatine with boiling water and set aside to cool<\/p>\n

Step 4.<\/strong> Combine the cream cheese, icing sugar and Biscoff spread until smooth and creamy.<\/p>\n

Step 5.<\/strong> Slowly add the cooled gelatine mixture to the cream cheese mixture and mix well to combine.<\/p>\n

\"combined\"combined<\/figure>\n

Step 6.<\/strong> Gently fold through the whipped cream.<\/p>\n

\"Combined\"Combined<\/figure>\n

Step 7.<\/strong> Transfer the mixture to the springform tin and gently smooth the surface. Place into the fridge to chill.<\/p>\n

\"Biscoff\"Biscoff<\/figure>\n

Step 8.<\/strong> Heat the Biscoff spread until it is easy to spread.<\/p>\n

Step 9.<\/strong> Add the softened Biscoff spread to the top of the cheesecake and decorate with extra biscuits if desired. Place back into the fridge to allow the cheesecake to cool completely.<\/p>\n

\"Overhead\"Overhead<\/figure>\n

Step 10.<\/strong> Once completely set, slice into pieces and enjoy.<\/p>\n

\"Piece\"Piece<\/figure>\n

Recipe Hints and Tips<\/h2>\n

Allow the cream cheese to soften before using in this recipe, this will help it to combine easily with the other ingredients.<\/p>\n

Add the gelatine slowly to the cheesecake mixture as this will prevent lumps.<\/p>\n

We recommend using smooth Biscoff spread versus crunchy for a smooth cheesecake.<\/p>\n

Different sized springform tins can be used, however the height of your cheesecake will vary to the one pictured.<\/p>\n

This cheesecake can be served without the extra Biscoff spread\/biscuits. Alternatively, top with crushed plain Biscoff biscuits.<\/p>\n

Store in the fridge for up to five days in an airtight container.<\/p>\n

Freeze for up to two months when stored in a freezer safe container. <\/p>\n

Frequently Asked Questions<\/h2>\n
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What is Biscoff Cheesecake made from?<\/strong> <\/p>\n

Make a Biscoff Cheesecake with Biscoff biscuits, butter, cream cheese, icing sugar, Biscoff spread, gelatine and thickened cream.<\/p>\n<\/p><\/div>\n

Can you make Biscoff Cheesecake in a Thermomix?<\/strong> <\/p>\n

You sure can! You can find my easy no bake Biscoff Cheesecake recipe with Thermomix cooking instructions in the recipe card below.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

More Easy Cheesecake Recipes:<\/h3>\n

Looking for even more?<\/h4>\n

Find more delicious and easy desserts in our books and eBooks \u2013 browse the range here<\/a>.<\/p>\n

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\"Slice\"Slice<\/div>\n<\/div>\n

Biscoff Cheesecake<\/h2>\n

This easy no bake Biscoff Cheesecake is made with just SEVEN ingredients and is a rich and creamy dessert! Both conventional and Thermomix instructions are included.<\/span><\/p>\n