Biscoff Cheesecake Five Ingredient (Print Version)
Creamy Biscoff cheesecake with biscuit base and caramel topping, ready in minutes with minimal ingredients.
# What You'll Need:
→ Base
01 -
150 grams crushed Biscoff biscuits
02 -
0.17 cups (56 grams) unsalted butter, melted
→ Filling
03 -
1 cup (240 ml) heavy cream, chilled
04 -
8 ounces (227 grams) full fat cream cheese, drained
05 -
0.33 cup (110 grams) Biscoff spread, smooth
→ Topping
06 -
0.25 cup (85 grams) Biscoff spread, melted
07 -
2 tablespoons crushed Biscoff biscuits for garnish
# Steps to Follow:
01 -
Combine crushed Biscoff biscuits with melted butter in a bowl. Mix until all crumbs are coated and the mixture resembles wet sand. Press firmly into the bottom of a 7-inch springform pan to form an even layer. Refrigerate until set.
02 -
In a large bowl, whisk chilled heavy cream until thick. Add full fat cream cheese and Biscoff spread, then continue whisking until the mixture is smooth and thick, resembling soft scoop ice cream.
03 -
Pour the filling over the chilled biscuit base and smooth the surface with a spatula, ensuring no air pockets remain.
04 -
Cover the pan and refrigerate for at least 3 hours or preferably overnight to allow the filling to firm up for clean slices.
05 -
Gently melt remaining Biscoff spread until pourable, then cool to lukewarm. Pour over the chilled cheesecake, tilting the pan to cover evenly. Sprinkle crushed Biscoff biscuits along the edges as a border.
06 -
Refrigerate an additional hour. To serve, loosen the edges with a warmed knife, release the cheesecake from the pan, and slice with a sharp knife cleaned between cuts for neat pieces.
# Additional Notes:
01 -
Freeze for up to one month wrapped tightly; thaw overnight in refrigerator before serving.
02 -
Use full fat cream cheese for the best texture and flavor.
03 -
Allow melted topping to cool slightly before pouring to avoid melting the cheesecake base.