Description
Indulge in this creamy and decadent Biscoff Cheesecake made with just 5 ingredients. A perfect combination of crunchy biscuit base, rich cheesecake filling, and a luscious Biscoff topping!
Ingredients
Units
Scale
For the base:
- 200 g (7 oz) Biscoff biscuits, Crushed
- 80 g (3 oz) Unsalted butter, Melted
For the cheesecake mixture:
- 300 ml (1.25 cups) Double cream
- 400 g (14 oz) Full fat cream cheese
- 200 g (7 oz) Biscoff spread
For the topping:
- 150 g (5 oz) Biscoff spread, Melted
- 50 g (2 oz) Biscoff biscuits, Crushed
Instructions
- Prepare the base: Combine crushed Biscoff biscuits with melted butter, press into a tin, and chill.
- Make the cheesecake mixture: Whip double cream, cream cheese, and Biscoff spread until thick.
- Assemble the cheesecake: Pour the mixture over the base and chill for at least 3 hours.
- Add the topping: Gently melt Biscoff spread, pour over the cheesecake, and chill again.
Notes
- Use unsalted butter for the base and Philadelphia cream cheese for best results.
- Whip cream until it holds its shape for a creamy texture.
- Chill the cheesecake for a minimum of 3 hours before serving for best results.