Craving a heavenly dessert without the hassle of baking? Look no further than this mouthwatering No-Bake Biscoff Cheesecake! With just five simple ingredients. With its creamy texture, rich Biscoff flavor, and crunchy biscuit crust, this No-Bake Biscoff Cheesecake is the ultimate dessert indulgence.
This fuss-free recipe ensures a symphony of flavors without a minute in the oven. Join me in this delightful journey as we redefine indulgence with every spoonful of this heavenly treat. It’s time to savor simplicity and satisfy your sweet cravings effortlessly. Let’s make magic in the kitchen with the irresistible charm of Biscoff!
WHAT YOU’LL LOVE ABOUT THIS
- No bake dessert
- Base for any no bake cheesecake
- Filling can be made very easily
INGREDIENTS NEEDED FOR THE NO BAKE BISCOFF CHEESECAKE
Not only is this cheesecake easy to make, it literally only requires 5 ingredients. Let’s take a look at these ingredients-
CREAM CHEESE
If you are making a cheesecake, you definitely need some good quality cream cheese. The one I love to use personally is the D’lecta cream cheese or the very famous Philadelphia cream cheese. Philadelphia cream cheese is on the more expensive side but for everyday use, I absolutely love using D’lecta. It is easily available in the local markets and now they also have their own website where you can directly order online!
Whenever you are making cheesecake, be it baked or no bake, make sure to use softened cream cheese. Your cream cheese should have no lumps and should be silky smooth before you can add other ingredients into it.
BISCOFF
The star ingredient is, of course, BISCOFF. This cheesecake is definitely a decadent one and that is why we are adding almost one whole medium jar of biscoff. Biscoff will also help the cheesecake in setting as it will firm up during the refrigeration process.
WHIPPED CREAM
A lot of whipped cream that will get folded in the cream cheese and biscoff mixture to make the cheesecake super airy and voluminous. I love to use d’lecta heavy cream.
BISCOFF BISCUITS
This is for the base of our cheesecake. Any crushed biscuits will do. I have used biscoff biscuits in this recipe. You can use any biscuit of your choice.
BUTTER
You will also need melted butter to combine with the crushed biscoff biscuits to make the base of the cheesecake.
EQUIPMENTS USED IN MAKING NO BAKE BISCOFF CHEESECAKE
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your Lava Pudding come out delicious!
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free!
You’ll need a 6 inch spring form pan to make this no Bake Biscoff Cheesecake
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
OTHER CHEESECAKE RECIPES FROM THE BLOG
- NO BAKE NUTELLA CHEESECAKE: WITHOUT GELATINE
- EGGLESS BLUEBERYY CHEESECAKE
- EGGLESS BLUEBERRY CHEESECAKE CUPS
TIPS TO KEEP IN MIND WHILE MAKING NO BAKE BISCOFF CHEESECAKE
- Always use softened cream cheese. If you are using cream cheese that is right out of the fridge, just microwave it for 20-30 seconds and you will have instant softened cream cheese.
- Make sure to whip the heavy cream to stiff peaks and gently use the cut and fold method. If you add the whipped cream vigorously into the cream cheese mixture, it will definitely lose out all the air and your cheesecake will have no structure.
- Refrigerating the cheesecake is very important, especially in summer. Refrigerating for an adequate number of hours is important to help it maintain its structure while you are slicing into it.
- You can decorate the biscoff cheesecake however you like. I kept it simple by adding a generous amount of biscoff spread. You can add crushed biscuits also.
- 30 biscoff biscuits
- 4 tbsp butter, melted
- 1+1/2 cup cream cheese
- ½ cup biscoff spread
- 1 cup whipped cream(1/2 cup whipping cream,whipped to stiff peaks)
- ½ cup biscoff spread, to top
- Process-
- Grind 22 biscoff biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
- Now place the remaining whole biscoff biscuits inside the 6 inch springform pan around the edges and press down the biscoff butter mixture onto the bottom of the pan. Place it in the refrigerator while you prepare for the filling.
- In a mixing bowl, whisk together cream cheese, biscoff spread and whipped cream until it’s smooth and creamy.
- Pipe the cheesecake filling over the set biscuit base and spread into an even layer using an offset spatula.
- Refrigerate the cheesecake for at least 6 hours or overnight, until it’s firm.
- Spread an even layer of biscoff spread over it.
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