Description
An unbaked cheesecake with a buttery cookie crust, creamy Biscoff filling and a smooth, generous Biscoff topping.
This is the kind of dessert that makes it awfully hard to stop at one slice. It’s rich, creamy, full of that lovely caramelised Biscoff flavour, and finished with cookies and cherries if you fancy a little extra something.
Ingredients
Units
Scale
Crust
- 500 g Biscoff cookies, finely crushed
- 140 g butter, melted
Cheesecake filling
- 400 g Biscoff spread
- 500 g cream cheese, at room temperature
- 60 g icing sugar (powdered sugar)
- 10 ml vanilla paste or vanilla extract
- 250 ml whipping cream, very cold
- 10 red maraschino cherries, cut into quarters (optional)
Topping and Decoration
- 400 g Biscoff spread
- 18 Biscoff cookies, for decoration
- 9 red maraschino cherries, optional, left whole or cut in half for decoration
Instructions
- Place the 500 g Biscoff cookies in a large Ziploc bag and crush them with a heavy rolling pin until you have fine, even crumbs. Mix the crumbs with 140 g melted butter until the mixture resembles damp sand and holds together when pressed.
- Line an 8.5 x 12 in. rectangular pan with parchment paper, leaving enough overhang on the sides to lift the cheesecake out later. Press the cookie mixture firmly and evenly into the base, paying particular attention to the corners. Use the bottom of a glass to press it down firmly. Refrigerate or freeze the crust while you prepare the filling.
- Beat 500 g room-temperature cream cheese with 60 g icing sugar and 10 ml vanilla paste (or vanilla extract) until smooth and creamy. Warm 400 g Biscoff spread in the microwave for about 10 seconds if it’s too firm to mix easily. It should be soft and spreadable, not hot. Beat it into the cream cheese mixture until fully combined.
- Chill a clean mixing bowl in the freezer until cold. Pour in 250 ml of very cold whipping cream (I left mine in the freezer for 15 minutes) and whip until stiff peaks form. Take care not to over-whip it into a grainy mixture.
- Gently fold the whipped cream into the cream cheese and Biscoff mixture. Use a spatula and a light hand so you keep as much air in the filling as possible. If you’re using the optional 10 quartered maraschino cherries, pat them dry with a paper towel and gently fold them in now.
- Spoon the cheesecake filling over the chilled cookie crust. Spread it evenly into the corners and smooth the top with a spatula. Leave it in the fridge until set before adding the topping.
- Place the remaining 400 g Biscoff spread in a microwave-safe bowl (or you can leave it in the container as well, which I did) and heat for 30 seconds. Let it cool for 1 to 2 minutes so it’s warm and pourable rather than hot.
- Pour the softened Biscoff spread over the cheesecake filling and spread it into an even layer. Cover the pan without letting the covering touch the surface and refrigerate for at least 4 hours, preferably overnight, for the best texture and cleaner slices.
- Use the parchment overhang to carefully lift the cheesecake from the pan and place it on a cutting board. Trim the edges if you’d like a neat finish, then cut into 18 portions.
- Decorate before serving: Once the cheesecake is thoroughly chilled, decorate with 18 Biscoff cookies and the reserved maraschino cherries, if using. Pat the cherries dry before adding them so their extra moisture doesn’t affect the topping.
- For tidy slices, fill a tall glass with hot water and keep it beside you. Dip a long, sharp knife into the water, wipe it completely dry, and make one straight downward cut without sawing back and forth. Wipe and rewarm the knife between every cut.
- Serve chilled and enjoy every creamy, crunchy, Biscoff-filled bite!
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 522
- Sugar: 16.4 g
- Sodium: 701.7 mg
- Fat: 38.6 g
- Saturated Fat: 14.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 40.5 g
- Fiber: 2.5 g
- Protein: 4.8 g
- Cholesterol: 52.7 mg
