Biscoff Cheesecake is made with the following ingred̾i̾ents: Biscoff cookies, butter, cream cheese, sugar, and double cream, and it is a dairy-free, no-oven vegan recipe. The cake is made up of a crispy Biscoff cookie base, a creamy Biscoff cheesecake filling, and a melted Biscoff spread. The entire recipe is loaded with a delectable, creamy Biscoff filling that is ideal for snacks or family gatherings, so what are you waiting for? Get in the kitchen and prepare this delectable cake.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 servings
FOR THE CRUST:
6 tbsp vegan butter melted
1 250 gram package Biscoff cookies crushed
FOR THE FILLING:
1 cup Biscoff spread smooth
2 1/2 cups cream cheese
1 1/4 cup vegan double cream
1/4 cup superfine sugar
FOR THE FROSTING:
1/4 cup Biscoff cookies crushed
1/2 cup Biscoff spread melted
MAKE THE CRUST:
Step 1: Butter and flour an 8-inch round cake pan and line the bottom with parchment paper.
Step 2: In a large mixing bowl, combine the grated Biscoff biscuits and butter.
Step 3: Evenly put the biscuits and butter from step 2 onto the previously prepared cake pan, tip and press softly with a spatula to make a crust, then refrigerate the cake mold to shape the cake base.
MAKE THE FILLING:
Step 1: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on low until smooth, then add the beaten sugar and beat until the mixture is blended and light fluffy.
Step 2: Beat the Biscoff spread smooth into the mixture until thoroughly combined.
Step 3: Add double cream to the mixture in step 2 and continue to beat until it is thickened and stable.
Step 4: Spread the cake mixture from step 3 over the previously prepared pie shell and set the cake overnight before icing.
MAKE THE FROSTING:
Melt the Biscoff mixture and pour it on the shaped cheesecake; then, on the edge of the cake, coat a layer of broken Biscoff biscuits and place the cake in the refrigerator for about 30 minutes to allow the cake to set. Enjoy the cake when it has been cut.
Because Biscoff Cheesecake is a cheesecake, it must be kept refrigerated. Wrapping or covering the cake with plastic wrap will keep it fresh for up to two weeks.
If you wish to keep the cheesecake for a longer period of time, place it in an empty container and freeze it for up to 6 months.
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