No-Bake Biscoff Cheesecake
This no-bake Biscoff cheesecake is one of those desserts that barely makes it to the table — mine was demolished before lunchtime. It’s creamy, spiced, silky and ridiculously easy. Perfect for a crowd, a dinner party, or… just yourself (no judgement here).
Ingredients:
Base
- 1 pack Biscoff biscuits (around 250g)
- 160g melted butter
Filling
- 500g cream cheese, room temperature
- ⅔ cup caster sugar
- 1 tsp vanilla bean paste
- 1 tbsp gelatine
- 2 tbsp hot water (to bloom the gelatine)
- 350g whipped cream
Topping
- Quick mixed-berry compote
- Fresh strawberries
- Edible gold leaf (optional… but absolutely fabulous)
Method :
- Make the base:
Blitz the Biscoff biscuits into fine crumbs, then stir through the melted butter until the mixture resembles wet sand. Press it firmly into the base of a springform pan, making sure it’s even. Pop it into the fridge to chill while you make the filling. - Prepare the gelatine:
Bloom the gelatine in hot water until fully dissolved. This helps the cheesecake set without compromising that gorgeous silky texture. - Make the filling:
In a large bowl, beat the cream cheese, caster sugar and vanilla bean paste until creamy and completely smooth. Pour in the bloomed gelatine and mix again so it’s well incorporated. - Fold through the whipped cream:
Gently fold the whipped cream into the cream cheese mixture. Take your time — this is what keeps the cheesecake light and mousse-like instead of dense. - Assemble:
Pour the filling over the chilled Biscoff base, smoothing the top. Refrigerate for 4–6 hours or overnight for the perfect slice. - Finish with flair:
Spoon over a mixed-berry compote, scatter fresh strawberries and, if you’re feeling a little extra, add flecks of edible gold leaf. It’s simple but makes the whole thing sparkle.
