Biscoff Cheesecake (No-Bake)

Steps

1. 1

   Line the base and sides of a 5-inch detachable cake pan with parchment paper. You can also use a small springform pan. For individual servings, use dessert bowls or serving glasses.

2. 2

   Melt the butter in a small pan or microwave until completely melted.

3. 3

   Crush the Biscoff biscuits into fine crumbs using a food processor, mixer or blender. Alternatively, place them in a zip-top bag and crush them with a rolling pin.

4. 4

   Transfer the biscuit crumbs to a bowl. Add the melted butter and mix well until the crumbs are evenly coated.

5. 5

   Transfer the crumb mixture to the prepared pan and press it firmly into an even layer using the back of a spoon or the bottom of a glass or small bowl.

6. 6

   Refrigerate the base for 20 to 30 minutes while you prepare the filling.

7. 7

   Beat the softened cream cheese, powdered sugar, salt and vanilla extract until smooth and creamy.

8. 8

   In another chilled bowl, whip the cold whipping cream until stiff peaks form. Stop whipping as soon as the cream holds its shape, as overwhipping can make it grainy.

9. 9

   Add the whipped cream to the cream cheese mixture and fold gently until evenly combined. Do not over-mix. If the filling feels a little soft, refrigerate it for 10 to 15 minutes.

10. 10

    Add the Biscoff spread and fold gently until fully incorporated and smooth. Avoid over-mixing to keep the filling light and airy.

11. 11

    Transfer the filling over the chilled biscuit base and spread it evenly using an offset spatula or the back of a spoon. Gently tap the pan on the countertop a few times to release any trapped air bubbles.

12. 12

    Cover and refrigerate for 5 to 6 hours or overnight until set.

13. 13

    Warm the Biscoff spread by placing it in a small heatproof bowl over a plate of hot water for about 1 minute, then stir until smooth and pourable. Alternatively, microwave it for a few seconds.

14. 14

    Spread or drizzle the melted Biscoff spread over the chilled cheesecake and garnish with Biscoff biscuit crumbs and biscuits before serving.

15. 15

    After the cheesecake has chilled for about 4 hours, pour the melted Biscoff spread over the top and spread it into a thin, even layer with an offset spatula or the back of a spoon. Leave a few gentle spatula marks if you like, or create simple swirls, a marble pattern or a spider web design.

16. 16

    Refrigerate again for 1 to 2 hours or overnight before serving.

17. 17

    Before unmoulding, crush a few Biscoff biscuits into fine crumbs for garnish.

18. 18

    Remove the cheesecake from the pan. If using a detachable cake pan, carefully push up the base to release the cheesecake. If using a springform pan, unlock and remove the sides. Peel away the parchment paper and transfer the cheesecake to a serving plate.

19. 19

    Sprinkle the biscuit crumbs over the top and garnish with whole or halved Biscoff biscuits. If you like, drizzle a little more melted Biscoff spread over the cheesecake before serving.

20. 20

    Serve the Biscoff cheesecake well chilled for the best texture. Pair it with coffee, espresso, cappuccino, hot chocolate or fresh berries.

21. 21

    Cover and refrigerate leftovers for up to 4 days. Freeze without the Biscoff topping for up to 1 month. Thaw overnight in the refrigerator, then add the topping before serving.