Biscoff No-Bake Treat (Print Version)
# Ingredients:
→ Base
01 -
80g unsalted butter, melted
02 -
200g crushed Biscoff biscuits
→ Cheesecake Mixture
03 -
300ml cold double cream
04 -
200g creamy Biscoff spread
05 -
400g full-fat cream cheese
→ Topping
06 -
50g crushed Biscoff biscuits
07 -
150g warm melted Biscoff spread
# Instructions:
01 -
Mix melted butter with the crushed biscuits, then press into your tin. Pop it in the fridge to chill while you work on the layers.
02 -
In a bowl, combine cream cheese, the cream, and your Biscoff spread. Whisk until it's super thick, like ice cream. If you’ve got an electric whisk, it’ll be much faster!
03 -
Take the base out of the fridge and pile on the filling. Smooth it out on top. Put it back in the fridge for at least 3 hours, or even better, overnight.
04 -
Warm the Biscoff spread gently in a pan (don’t let it overheat). Pour this over the chilled cheesecake still in the tin and spread it out lightly with a spoon. Scatter crushed biscuits around the top edges for decoration.
05 -
Leave it in the fridge for at least one more hour to make slicing super clean.
# Notes:
01 -
For the creamiest result, use something like Philadelphia and drain off any extra liquid.
02 -
Chill the cream before whisking to help it hold its shape better.
03 -
Run a warm knife along the edges when taking it out of the tin.