This cheesecake is genuinely one of the best things I have done in a very, very long time. I have taken a break lately from posting, but that doesn’t mean I haven’t been in the kitchen.

But back to this delicious cheesecake, it’s the simplest no fuss cheesecake you’ll ever make; the base is made of Biscoff cookies and butter and the cheesecake itself is made of just 5 ingredients: double cream, vanilla, a lot of Biscoff spread, cream cheese and honey. The process of making it is also super simple, mix the ingredients and freeze! The top with yet more Biscoff spread and enjoy!

I must say, I was worried this cheesecake could be a bit too sweet or rich, but actually, it’s very light and not overly sweet. When I was making it, I made a last minute decision of not adding any sugar, but just some lovely manuka honey Steens sent me, and that made a big difference.

A few keys to success:

1. Make sure your cream cheese is at room temperature.
2. Remove the extra humidity from the cream cheese. What I mean by this is, you know the liquid that’s on the cream cheese? Get rid of it and tap your cream cheese with some kitchen roll.
3. Freeze your cheesecake for at least 6 hours, but overnight is better, and once ready, allow to warm up at room temperature for 1 hour.
4. Put the Biscoff spread in the microwave for a few minutes to make it easier to top the cheesecake

I hope you enjoy this as much as I do!

No Bake Biscoff Cheesecake

Ingredients:

• For the base:
  • 200 gr of Biscoff biscuits
  • 60 gr of butter
• For the cheesecake filling:
  • 1 tub of cream cheese (I used Philadelphia – 280 gr)
  • 150 gr of unsweetened plain greek yoghurt
  • 250 gr of double cream
  • 200 gr of Biscoff spread
  • 1 tsp of vanilla extract
• For the top:
  • 200 gr of Biscoff spread
  • Optional: extra Biscoff biscuits

Process:

1. In the microwave or in a pot, melt the butter and allow it to cool down for a few minutes.
2. In the meantime, crush the Biscoff cookies using either a food processor or by putting them in a bag and crushing them with a rolling pin.
3. Mix the butter and the biscuits and press them on the bottom of a springform baking pan (mine was 20 cm/8 inch) and place it in the freezer so it firms up.
4. To make the filling, in a large bowl use a hand mixer to beat the cream cheese, yoghurt, vanilla extract and Biscoff spread until combined. Make sure you reach the bottom of your bowl so everything is mixed.
5. In a separate bowl, beat the double cream until medium peaks (when you lift up the mixer you’ll see little mountains that won’t peak fully), then fold it into the cheesecake mix until combined.
6. Take the base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight.
7. TO DEFROST: you have 2 options: The slow (and better) option – if you are having it for lunch, take the cheesecake out of the freezer the nigh before and allow it to slowly defrost in the fridge. If you are having it for dinner, take it out of the freezer in the morning and allow it to defrost in the fridge. Defrosting time will vary, but it will take around 6 to 8 hours.
   On the day – take the cheesecake out of the freezer and allow it to sit at room temperature for an hour, then, place it back in the fridge for for at least 3 hours.
8. Once ready, melt the Biscoff spread and allow it to come to room temperature, top your cheesecake with it and leave it in the fridge until it’s time to eat.