Introduction
Indulging in a No-Bake Biscoff Cheesecake is a delightful treat for any dessert lover. This creamy, rich cheesecake blends the unique flavor of Biscoff cookies with a smooth, velvety filling that is sure to satisfy your sweet tooth. With no need for baking, this recipe is simple and perfect for hot summer days or any occasion where you want to impress.
Detailed Ingredients with measures
For the crust:
– 250g Biscoff cookies
– 100g unsalted butter, melted
For the cheesecake filling:
– 400g cream cheese, softened
– 200ml heavy cream
– 100g powdered sugar
– 250g Biscoff spread
– 1 teaspoon vanilla extract
For the topping:
– Crushed Biscoff cookies
– Biscoff spread for drizzling
Prep Time
The prep time for this No-Bake Biscoff Cheesecake is approximately 20 minutes. This includes the time required to prepare the crust and the cheesecake filling.
Cook Time, Total Time, Yield
There is no cook time involved as this cheesecake is made completely without baking. The total time, including chilling in the refrigerator, is around 4-6 hours. This recipe yields approximately 10-12 servings, making it ideal for gatherings or special occasions.
Detailed Directions and Instructions
Prepare the Biscuit Base
Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
Mix the Base Ingredients
In a mixing bowl, combine the crushed biscuit crumbs with melted butter. Mix until the crumbs are fully coated and resemble wet sand.
Set the Base
Press the biscuit mixture evenly into the bottom of a springform pan to create a firm base. Use the back of a spoon or your hands to compact it firmly. Refrigerate for at least 30 minutes to set.
Prepare the Cheesecake Filling
In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the Biscoff Spread
Gently fold in the Biscoff spread into the cream cheese mixture until fully combined, being careful not to overmix.
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This adds lightness to the cheesecake filling.
Combine the Mixtures
Carefully fold the whipped cream into the Biscoff cream cheese mixture until there are no streaks remaining, ensuring you maintain the light and airy texture.
Fill the Cheesecake Base
Spoon the cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top as desired.
Chill the Cheesecake
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
Serve the Cheesecake
Once chilled and set, remove the cheesecake from the springform pan. Decorate with additional drizzles of Biscoff spread or crushed biscuits if desired, and slice to serve.
Notes
Choosing Ingredients
For a vegetarian option, ensure that the biscuit and cream cheese used are suitable for vegetarians.
Storage Instructions
Store leftover cheesecake in the refrigerator, covered tightly, for up to 3 days.
Serving Suggestions
This cheesecake pairs well with coffee or can be enjoyed with a drizzle of caramel sauce for an added touch.
Allergy Considerations
Check for any allergies to dairy or gluten, and consider alternative ingredients if necessary to accommodate dietary restrictions.
