Can I make this no-bake Biscoff cheesecake in a large tin?

Yes, you can make this in one large tin rather than 8 small ramekins. It should work well in an 8-inch springform tin (this type of tin has a clasp on the edge so it opens up to release the cheesecake very neatly).

Why haven’t my Biscoff cheesecakes fully set?

It could be that you didn’t whip the cream cheese, double cream and Biscoff enough. It should be very thick which is why I suggest using an electric whisk if you have one. Try to set it overnight and see if it helps. Otherwise, you could place the cheesecakes in the freezer to make mini ice-cream Biscoff cheesecakes.

Can I make this pudding in advance?

Yes, this is a great make-ahead pudding. You can make these 1-2 days in advance of serving but don’t decorate with the biscuit crumbs or the whole biscuits as these can go soggy and lose their crunch. Do everything else and then decorate a few hours before serving.

No Bake Biscoff Cheesecake (5 ingredients)

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5 from 1 review

This no bake Biscoff cheesecake requires no baking. It is remarkably simple yet feels very luxurious.

Author: margie

Ingredients

Scale

For the base:

220 g Biscoff biscuits, crushed
100 g Unsalted butter, melted

For the cheesecake mixture:

300 ml Double cream
400 g Cream cheese (must be full fat)
250 g Biscoff spread

For the topping:

150 g Biscoff spread, melted
50g Biscoff biscuits, crushed

Equipment

8 ramekins or straight sided glasses

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Instructions

Combine the crushed biscoff biscuits with the melted butter and press into the bottom of the ramekins, using the back of a spoon to flatten it and really pack it down. Pop into the fridge to chill while you make the topping.
Take a large mixing bowl and add the double cream, cream cheese and Biscoff spread. Whisk until it's very thick – I use an electric whisk but good old fashioned elbow grease works too.
Remove the pots from the fridge and pour over the cheesecake mixture, smoothing the tops with a teaspoon so there are no gaps between the biscuit base and the cheesecake topping. Pop into the fridge for an hour or so so the mixture can firm up a bit.
Melt the Biscoff spread very gently in a pan - you don't want it to get hot, just want it melted. This also works in the microwave, heat in short bursts and stir until it’s melted. Pour the melted Biscoff over the tops of the cheesecakes. Sprinkle the cheesecakes with crushed biscuits around the edge and a whole biscuit in the middle if you want (the more biscoff biscuits the better, in my opinion).
Then leave to set in the fridge for at least 3 hours (or overnight - these make a great make-ahead dessert)

Notes

To make 1 large cheesecake, use an 8-inch springform tin rather than the 8 small ramekins/glasses.

Find it online: https://desertislanddishes.co/biscoff-cheesecake/