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Serves
US | Metric
Ingredients
Brownies
  • 100 g good quality dark chocolate
  • 100 g unsalted butter
  • 65 g plain flour
  • 30 g cocoa powder
  • 35 g white chocolate
  • 35 g milk chocolate
  • 2 large eggs
  • 195 g caster sugar
  • ¼ tsp salt
  • ½ tsp instant coffee
Cheesecake
  • 1 pack of double chocolate chip cookies
  • 90 g unsalted butter
  • 400 g full fat cream cheese
  • 200 g mascarpone cheese
  • 200 ml whipping cream
  • 1½ tsps vanilla bean paste
  • 100 g icing sugar
Toppings
  • 5 tbsps Biscoff spread
  • 4 tbsps maple syrup
  • 10 Biscoff biscuits
  • 20 Dark Cherries
Biscoff and Brownie No Bake Cheesecake Biscoff and Brownie No Bake Cheesecake
Biscoff and Brownie No Bake Cheesecake
with Cherries and Biscoff Maple Caramel

I made this an individuals but they are made just as easily into one big cheesecake

Prep 1 hour
Total 4 hours
  1. Start by making the cheesecake so it can set in the fridge
  2. in a blender blitz together the cookies with the melted butter and then press into your cheesecake tin base
  3. Then in a mix bowl whip the cream until slightly stiff before folding in the cheeses, icing sugar and vanilla paste. Whisk until you have a stiff texture. Spread this mix evenly over your base and set in the fridge until ready to serve (approx. 3 hours)
  4. For the Brownies take a heat proof bowl place over a pan of gently simmering water adding the butter and dark chocolate to the bowl as it starts to melt add the salt and coffee.. once completely melted set aside
  5. In another mixing bowl whisk the eggs with the sugar until they reach the ribbon stage, a creamy texture that forms ribbon shapes when your pour it.
  6. fold in the melted chocolate mix and then fold in the flour and cocoa powder
  7. Chop up the milk and white chocolate into chunks and stir those in too.
  8. Line a baking tin with greaseproof paper and in a preheat oven to 160c bake for approx. 25 mins
  9. When the brownies are done allow to cool properly before cutting into bite size squares
  10. To make the biscoff caramel simply mix the spread with the maple syrup
  11. To decorate the cheesecake top with the brownie pieces, cherries (make sure the stones are taken out) crushed biscoff and drizzle over that caramel.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Biscoff and Brownie No Bake Cheesecake
with Cherries and Biscoff Maple Caramel

I made this an individuals but they are made just as easily into one big cheesecake

favorite
print
rate
Prep 1 hour
Total 4 hours
Serves
US | Metric
Ingredients
Brownies
  • 100 g good quality dark chocolate
  • 100 g unsalted butter
  • 65 g plain flour
  • 30 g cocoa powder
  • 35 g white chocolate
  • 35 g milk chocolate
  • 2 large eggs
  • 195 g caster sugar
  • ¼ tsp salt
  • ½ tsp instant coffee
Cheesecake
  • 1 pack of double chocolate chip cookies
  • 90 g unsalted butter
  • 400 g full fat cream cheese
  • 200 g mascarpone cheese
  • 200 ml whipping cream
  • 1½ tsps vanilla bean paste
  • 100 g icing sugar
Toppings
  • 5 tbsps Biscoff spread
  • 4 tbsps maple syrup
  • 10 Biscoff biscuits
  • 20 Dark Cherries

  1. Start by making the cheesecake so it can set in the fridge
  2. in a blender blitz together the cookies with the melted butter and then press into your cheesecake tin base
  3. Then in a mix bowl whip the cream until slightly stiff before folding in the cheeses, icing sugar and vanilla paste. Whisk until you have a stiff texture. Spread this mix evenly over your base and set in the fridge until ready to serve (approx. 3 hours)
  4. For the Brownies take a heat proof bowl place over a pan of gently simmering water adding the butter and dark chocolate to the bowl as it starts to melt add the salt and coffee.. once completely melted set aside
  5. In another mixing bowl whisk the eggs with the sugar until they reach the ribbon stage, a creamy texture that forms ribbon shapes when your pour it.
  6. fold in the melted chocolate mix and then fold in the flour and cocoa powder
  7. Chop up the milk and white chocolate into chunks and stir those in too.
  8. Line a baking tin with greaseproof paper and in a preheat oven to 160c bake for approx. 25 mins
  9. When the brownies are done allow to cool properly before cutting into bite size squares
  10. To make the biscoff caramel simply mix the spread with the maple syrup
  11. To decorate the cheesecake top with the brownie pieces, cherries (make sure the stones are taken out) crushed biscoff and drizzle over that caramel.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.