biscoff cheesecake

You&#039;ll love this creamy &amp; delicious easy-to-make No-Bake Biscoff Swirl Cheesecake. Wouldn&#039;t your family love to sit down to a slice or two of this cheesecake?

No Bake Biscoff Swirl Cheesecake

½ cups Biscoff cookie crumbs

butter

heavy cream

½ tsp confectioner's sugar (10x

sugar

cream cheese (softened)

vanilla

Biscoff spread

Mix together the cookie crumbs and butter. Press into the bottom of a 9x9 pan. Refrigerate while you prepare the batter.

In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.

In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.

In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds).

Drop by spoonfuls on top of the cheesecake batter then swirl with a knife.

Refrigerate for at least 4 hours before serving (overnight is best).

This Biscoff cheesecake is packed with Biscoff flavor! From its cookie crust to its warm cookie butter drizzle, it&#x27;s absolutely decadent!

Biscoff Cheesecake

biscoff cookie crumbs (190 grams)

Tbsp sugar (63 grams)

Tbsp salted butter, melted (85 grams)

sugar (300 grams)

full-fat sour cream, room temperature (128 grams)

cookie butter (60 grams)

vanilla extract

Tbsp ground cinnamon (7 grams)

eggs, room temperature (224 grams)

cookie butter, warmed (120 grams)

Whipped cream

Preheat oven to 350 F or 175 C.

Add 1 1 3/4 cups of Biscoff cookie...

Add 1 1 3/4 cups of Biscoff cookie crumbs, 5 Tbsp granulated sugar and 6 Tbsp melted butter into a medium bowl. Mix together until the ingredients are combined and the cookie crumbs look moist.

Pour the cookie mixture into a 9-inch springform...

Pour the cookie mixture into a 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom of the pan and reaching about halfway up the sides of the pan.

Bake for 8 minutes then remove from the...

Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to cool.

Keep your oven on but reduce the temperature...

Keep your oven on but reduce the temperature to 325 F or 165 C.

While the cookie crust bakes and cools make...

While the cookie crust bakes and cools make the cheesecake filling.

Place 5 cups of room temperature cream cheese...

Place 5 cups of room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fitted with a whisk attachment on a low speed until creamy and smooth.

Add in 1 1/2 cups of sugar, 1/2...

Add in 1 1/2 cups of sugar, 1/2 cup room temperature sour cream, 1/4 cup cookie butter, 1 Tbsp vanilla extract and 1 Tbsp ground cinnamon. Mix on a medium-low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.

Crack 4 large eggs into a separate bowl...

Crack 4 large eggs into a separate bowl and mix together with a fork until scrambled.  Slowly mix the eggs into the cream cheese mixture on a medium-low speed. Mix just until the eggs are incorporated.

Scrape the sides and bottom of the bowl...

Scrape the sides and bottom of the bowl with a rubber spatula then mix on a low speed as needed to ensure the ingredients are fully combined and that the batter is smooth. Gently bang your mixing bowl on your counter a few times to help release any trapped air bubbles, which can cause your cheesecake to crack.

Pour the cheesecake filling on top of the...

Pour the cheesecake filling on top of the cooled cookie crust and bake at 325 F for 30 minutes.

Reduce the oven temperature to 250 F or...

Reduce the oven temperature to 250 F or 120 C and bake for an additional 45 minutes.

Once the cheesecake is fully baked, turn the...

Once the cheesecake is fully baked, turn the oven off but leave your cheesecake in the oven to cool for another 30 minutes WITHOUT OPENING THE DOOR. I know it's hard not to peek, but it's important that all that heat stays in the oven to let it to slowly cool. This minimizes the temperature shock and prevents your cheesecake from cracking.

After 30 minutes of cooling, crack your oven...

After 30 minutes of cooling, crack your oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.

Next, remove the cheesecake from the oven and...

Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reach room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight.

When you're ready to enjoy this Biscoff cheesecake,...

When you're ready to enjoy this Biscoff cheesecake, remove it from the fridge and carefully release the collar of the springform pan.

Drizzle warm cookie butter over the top of...

Drizzle warm cookie butter over the top of cheesecake and top with whipped cream swirls. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices.

Leftover cheesecake can be kept in the fridge...

Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/r6rmnzbi9txdujvw8ae6.mp4

This Biscoff cheesecake is packed with Biscoff flavor! From its cookie crust to its warm cookie butter drizzle, it's absolutely decadent!

This delicious Biscoff Cheesecake is creamy, crumbly and requires NO BAKING. A dreamy make-ahead dessert that will impress diners but takes just 5 ingredients and 20 minutes of prep.

Biscoff Cheesecake {5 Ingredient Recipe!}

200 g Biscoff biscuits (Crushed.)

Unsalted butter (Melted.)

300 ml Double cream (Lightly

400 g Full fat cream cheese

150 g Biscoff spread (Melted.)

g Biscoff biscuits (Crushed.)

Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.

Beat the cream cheese with the double cream and Biscoff spread until it&#39;s very thick - almost the consistency of ice cream. Use an electric whisk if you have one.

Remove the base from the fridge and add the cheesecake mixture, smoothing the top.

Pop into the fridge for at least 3 hours (or overnight is much better if you don&#39;t need it until the next day).

When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don&#39;t let it get hot.)

Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.

Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won&#39;t be as neat.

An easy no bake biscoff cheesecake with a thick crumb base, a luxurious cheesecake layer, and more biscoff spread and cookies on top.

Biscoff Cheesecake (Easy, No Bake)

350 g Lotus/Biscoff biscuits ((approx 1.25x a package of 250 grams))

butter (melted)

500 g cream cheese (full fat)

300 ml whipping cream ((36% fat))

icing sugar (or confectionary sugar)

espresso (1-2 shots)

biscoff spread, smooth ((approx. 250 grams))

lotus cookies

biscoff spread, smooth (remaining 150 grams of the jar)

In a food processor, blitz the cookies for the base until you get a fine crumb. If you don&#039;t have a food processor, you can crush them inside a plastic bag.

Melt the butter and mix it into the cookie crumbs until they&#039;re coated well and they look wet. Press firmly into a 9 inch springform pan. Do this using the bottom of a cup to ensure its packed in well.

Place the crust in the freezer for 10-15 minutes while you prepare the filling

For the crust

Ensure your cream is kept very cold right before whipping. You can also place your stand mixer bowl and whisk attachment in the freezer for 5 minutes to cool them

Whip the cream in a stand mixer (or using a hand mixer) until you achieve stiff peaks. This should take roughly 1 minute. Ensure you don&#039;t over whip it or it will turn into butter, so keep an eye!

Remove the whipped cream from the stand mixer bowl and set aside. In the same bowl, add the cream cheese, icing sugar, and espresso and mix together until combined using the paddle attachment

Place the biscoff spread in a microwave safe bowl and heat for 40 seconds to loosen it a bit which helps it to easily incorporate into the cheese

Add the biscoff spread and continue mixing the cheesecake layer until well combined.

Fold the whipped cream into the cheesecake mixture gently to avoid losing the air

Spread the mixture evenly over the biscuit crust and chill in the fridge for 5-6 hours (or overnight), or in the freezer for 2-3 hours if you&#039;re in a rush

For the cheesecake layer

Remove from the springform pan. Using a thin spatula, you can try removing it from the base of the pan (this works easily if the cheesecake was frozen). If you&#039;re not brave enough, leave it on the base to serve and place it on a plate

Melt the remaining biscoff butter until completely melted, about 40 seconds in the microwave

For the drip effect, place some in a ziploc bag and snip off the end, then drip around the edges, working quickly. Pour the remaining on the surface and spread it out into an even layer (do this quickly because it will harden as it cools from the cheesecake). Place it in the fridge for 10-15 minutes to set the topping.

Cover with crushed biscuits and enjoy

To serve

Made this for my husband's birthday and he absolutely loved it, and so did all our guests. Said it was the best cheesecake ever! Fabulous recipe! Thank you! :-)

I made this and it was so easy, shame I didn’t have the right size tin, but I still made it work. Struggled to get it out like but I got there in the end too lol.

Any idea on how many calories 1slice contains

This was really good! Must for working moms or SAHMs who would love to save 45 minutes of baking time. The texture is different than most cheesecakes but I'm a good way! I think may also turn this into a trifle too!! By the way I know in Canada Lotus cookies can be a bit expensive to buy but if you want an exact sub for the cookies to make it more affordable you can visit any desi store and buy Candi Biscuits that are the same and a whole box of about 14 cookie! is for 1 dollar only!

Recipe looks wonderful! However, is it missing a step? When do we incorporate the whip cream mixture? Do we fold
It in or put it in with the cream cheese mixture? Sorry if I missed something just read it a few times and couldn’t see that part. Will def try this.

https://content.jwplatform.com/videos/wsfaIepR.mp4

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