NO CREAM CHEESE BISCOFF CHEESECAKE

Imagine a slice of heaven crafted just for your taste buds: a luscious Biscoff cheesecake that defies expectations with its lightness and unique twist. This no cream cheese Biscoff cheesecake boasts a creamy texture thanks to rich hung curd, perfectly complementing the caramelized crunch of Biscoff cookies. Each forkful evokes cozy evenings and indulgent treats shared with loved ones, blending comfort with a hint of adventure. It’s my go-to dessert, embodying everything I adore about sweet surprises and homemade delights.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• No cream cheese required
• Showstopper dessert
• Can customize the flavors
• Easy to make

INGREDIENTS USED IN NO CREAM CHEESE BISCOFF CHEESECAKE

• HUNG CURD

In my favorite Biscoff cheesecake, I swap out traditional cream cheese for hung curd, creating a surprisingly light and tangy twist on this classic dessert. The hung curd adds a velvety smoothness that perfectly complements the caramelized crunch of Biscoff cookies, resulting in a cheesecake that’s both indulgent and refreshingly different.

• CONDENSED MILK

Condensed milk is a delightful addition to a Biscoff cheesecake, offering both sweetness and creaminess that perfectly complement the caramelized flavor of Biscoff cookies. Incorporating condensed milk into the cheesecake filling ensures a rich, velvety texture that melts in your mouth with every bite. Its thick consistency also helps the cheesecake set properly.

• FRESH CREAM

Using fresh cream in a Biscoff cheesecake adds both texture and flavor dimensions that elevate the dessert experience. The cream contributes to a velvety smoothness in the cheesecake batter, ensuring a creamy consistency that contrasts beautifully with the crunchy Biscoff base. Its rich, dairy notes complement the caramelized biscuit flavor of Biscoff, creating a harmonious blend of sweetness and creaminess.

• CORNFLOUR

Cornflour, or cornstarch, plays a crucial role in perfecting a Biscoff cheesecake. Its primary function lies in enhancing the texture and stability of the cheesecake filling. By binding the ingredients together, cornflour ensures a smooth and creamy consistency that complements the caramelized biscuit flavor of the Biscoff base. This ingredient also acts as a thickening agent, helping the cheesecake mixture achieve the ideal firmness without compromising its lightness. During baking and cooling, cornflour contributes to the structural integrity of the cheesecake, preventing cracks and maintaining a beautifully smooth surface.

• 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 CREAM CHEESE 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 Biscoff cheesecake 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 7 inch spring form pan to make this 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.

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2. HEALTHIER CHEESECAKE

3. NO BAKE BISCOFF CHEESECAKE

TIPS TO KEEP IN MIND WHILE MAKING NO CREAM CHEESE BISCOFF CHEESECAKE

1. Ensure the hung curd is thick and creamy by draining excess whey. Hang the curd in a muslin cloth or a fine mesh sieve for several hours or overnight in the refrigerator.
2. Enhance the flavor with vanilla extract, lemon zest, or any other flavorings you prefer. These additions can mask the tangy flavor of the hung curd.
3. If using a crust, ensure it is prepared and chilled before adding the cheesecake mixture.
4. Refrigerating the cheesecake is very important, especially in summer.
5. Refrigerating for an adequate number of hours is important to help it maintain its structure while you are slicing into it.
6. 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.

NO CREAM CHEESE BISCOFF CHEESECAKE

 

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Ingredients

• For the base
• 22-23 crushed lotus biscoff biscuits
• 4 tbsp melted butter
• For the filling
• 3 cups yogurt/Homemade dahi
• ½ cup fresh cream
• 1 cup condensed milk
• 2 tbsp cornflour
• ½ tsp vanilla extract
• Biscoff spread,for garnish

Instructions

1. Take a large sieve over a bowl and lay a muslin cloth on it. Pour the yogurt into it and let it hang for 40-45 minutes till all the water is drained and you’re left with 1+1/2 cup of hung curd.
2. ⁠In a large bowl, add crushed biscuits with melted butter till all the crumbs are combined.
3. ⁠Transfer the biscuit base into 7 Inch springform pan and using the back of a spoon, press down to form an even cheesecake base. Refrigerate for 20-30 mins.
4. Meanwhile in another bowl add hung curd, cream, condensed milk, cornflour and vanilla .Whisk everything together to achieve a smooth batter with no lumps.
5. ⁠Pour the cheesecake batter in the prepared springform pan.
6. ⁠Bake this in a pre heated oven at 160 degrees for 35-40 mins over a water bath.
7. ⁠Once baked , refrigerate for 4 hours or overnight.
8. ⁠Once set, finish it off by spreading a generous layer of biscoff spread on top.

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If you like my  no cream cheese Biscoff cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!