Mini Biscoff Cheesecake (no-bake)

✅ 6 reasons why you'll love this recipe:

• Fast - there's just 20 minutes of quick prep then it's up to your fridge to do the rest.
• Delicious - this smooth, creamy, caramelly Biscoff cheesecake on a crunchy Biscoff base is utterly heavenly. Having just one slice is hard.
• No bake and fail-safe - baked cheesecakes are delicious, but they can be tricky. With this no-bake recipe, you cannot go wrong. It really is a simple case of mix and chill.
• Mini cheesecake - this recipe yields a small 6-inch cheesecake that will give you 6 servings. If you're not looking to feed a large crowd, this is the recipe for you. Just use the scaling buttons in the recipe card to x2 the quantities if you want to make a standard-sized version.
• A great make-ahead dessert - make the night before and enjoy the next day. Perfect for when you are hosting and want to get head.
• Uses 6 simple ingredients - a delicious dessert without the hassle of sourcing and handling lots of complex ingredients.

🛒 Ingredients and variations:

This scrumptious cheesecake is made with just 6 ingredients. You should be able to find them all at your normal supermarket/store.

• Biscoff biscuits - these give the crust a mildly spiced Biscoff flavour that complements the Biscoff filling. If you can't get hold of them, a mixture of half ginger biscuits and half regular is a good compromise.
• Biscoff spread - smooth is best for getting the velvety creamy texture in the cheesecake filling. However, the recipe will still work with crunchy Biscoff spread.
• Cream cheese - I use full fat Philadelphia. Make sure you use a full-fat cream cheese. Low fat cream cheese is of a thinner consistency and won't work in this recipe. There are cheesecake recipes that use low fat cream cheese, but these are adapted to accommodate its consistency.

🧑‍🍳 Scrumptious Biscoff cheesecake in 4 easy steps

1. Make the crust

Blitz the Biscoff biscuits into fine crumbs in a food processor or put them into a plastic bag and bash with a rolling pin. Melt the butter on the stove or in the microwave and stir in the Biscoff crumbs. Pour the buttery crumbs into the spring form pan and press down with the back of a spoon until they are even and firm.

2. Whip the cream cheese and ricotta together

Whip the ricotta and cream cheese together with an electric whisk, food processor or stand mixer until smooth.

3. Add sugar and Biscoff spread

Add the sugar and Biscoff spread and continue to mix until incorporated.

4. Spoon the filling into the pan

Spoon the Biscoff filling on top of the crust and spread. Use a large spoon to even out any uneven patches. Drizzle some melted Biscoff spread on the top for decoration and place in the fridge to chill overnight or for a minimum of 6 hours.

Top tip: Refrigerate the cheesecake overnight if you can. The cake will be ready to enjoy after 6 hours of refrigeration, but the additional chilling time will vastly improve its consistency.

👍 Top tips for perfect Biscoff cheesecake

1. Use a food processor to blitz the biscuits - this will ensure you get fine crumbs and a nice firm crust. You can place the biscuits into a bag and bash with a rolling pin if you do not have a food processor, but it is harder to achieve a fine crumb mixture this way.
2. Save some extra Biscoff spread for decoration - you can drizzle this onto the top of the finished cake with a spoon or use a piping bag if you want to make it extra neat.
3. Refrigerate the cheesecake overnight if you can - the cheesecake will be ready for you to enjoy after it has chilled for 6 hours but will have a much-improved firmer consistency if you can let it set overnight.
4. x2 the quantities for a larger cheesecake - this is a mini cheesecake recipe for a 6 inch pan that will yield 6 slices. After a larger cheesecake? No problem! Just hit the scaling buttons in the recipe card to double the quantities for a standard-sized cake pan.

🙋 FAQs

What does Biscoff taste like?Biscoff biscuits have a delicious caramel flavour that is subtly spiced with cinnamon.

Can you melt Biscoff spread?Biscoff spread has a spreadable consistency similar to Nutella and peanut butter, but you can melt it to gain a thinner consistency. For example, if you want to drizzle it onto a dessert. Just place it in the microwave for 10-20 seconds or melt on the stove.

Why is Biscoff so popular?Biscoff biscuits are delightfully crunchy and have a deep caramel flavour. Cinnamon gives them a subtle spiced flavour and a lightness that takes the edge off the sweetness so that they do not taste overly rich.

📦 Storage

The Biscoff cheesecake will keep for 3 days covered in the fridge. It is not suitable for freezing.

😋 Check out my other speedy sweet recipes

Whether you need a speedy dessert for unexpected houseguests or simply want to satisfy a sugar craving at the end of the long day these quick and easy dessert recipes have got it covered.