No Bake Biscoff Cheesecake (5 ingredients)

A no bake biscoff cheesecake with a Biscoff biscuit in the middle

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5 from 1 vote

No Bake Biscoff Cheesecake (5 ingredients)

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

Prep Time30

Chilling Time3

Total Time3 30

Course: Dessert

Cuisine: Italian Inspired

Servings: servings

Author: Margie Nomura

Equipment

8 ramekins or straight sided glasses (optional)
1 8-inch springform pan (optional)

Ingredients

For the base:

7.75 oz Biscoff biscuits crushed, about generous 2 cups
3.5 oz unsalted butter melted, about generous 1/3 cup (7 tbsp)

For the cheesecake mixture:

10 fl oz heavy cream (double cream) about generous 1 1/4 cups
14 oz cream cheese about generous 1 3/4 cups; must be full-fat
8.75 oz Biscoff spread about generous 3/4 cup

For the topping:

5.25 oz Biscoff spread melted, about scant 1/2 cup
1.75 oz Biscoff biscuits crushed, about 1/2 cup

US Customary - Metric

Instructions

Combine the crushed Biscoff biscuits with the melted butter and press into the bottom of the ramekins or pan, 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.
In a large mixing bowl, add the heavy cream, cream cheese, and Biscoff spread. Whisk until it's very thick – I use an electric mixer, 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 1 hour or so to let the mixture 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.

Video

Notes

Make-ahead and storage

Make-Ahead: These cheesecakes are a great make-ahead dessert! Give them at least 3 hours in the fridge, but overnight is best, and make sure it's fully set up.

Storage: If you do have any leftover cheesecake (which is doubtful!), keep it refrigerated and covered with plastic wrap. Eat within a day or two.

Quick tip

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

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