- Firstly, pop the biscoff biscuits in a sandwich bag and use a rolling pin to crush them, once crushed to a crumb, stir in the melted butter.
- Evenly distribute the crumbs into each cake tin and press to form a the cheesecake base.
- Next, use an electric mixer or handheld whisk and mix the cream, cream cheese, Biscoff spread and vanilla essence until everything is fully combined.
- Spoon the mixture into each cake tin and pop in the fridge for a minimum of 2 hours until set.
- Once set, you can decorate with whipped cream and biscuits if you fancy it!
favorite
print
share
PREP
20 minutes
TOTAL
2 hours 30 minutes
Serves
US | METRIC
INGREDIENTS
-
16 Biscoff biscuits
-
3 tbsps Melted butter
-
225 g Soft cream cheese
-
8 Heaped tablespoon Biscoff spread
-
2 tbsps Vanilla extract
-
200 ml Double cream
-
Whipped cream
Biscoff Cheesecake
This recipe is super easy, with just 6 ingredients! And it’s soo tasty you’ll bi-scoffing it in record time!
This recipe makes one big cheesecake or two 4” minis.
Biscoff Cheesecake
This recipe is super easy, with just 6 ingredients! And it’s soo tasty you’ll bi-scoffing it in record time!
This recipe makes one big cheesecake or two 4” minis.
PREP
20 minutes
TOTAL
2 hours 30 minutes
favorite
print
share
Serves
US | METRIC
INGREDIENTS
-
16 Biscoff biscuits
-
3 tbsps Melted butter
-
225 g Soft cream cheese
-
8 Heaped tablespoon Biscoff spread
-
2 tbsps Vanilla extract
-
200 ml Double cream
-
Whipped cream
- Firstly, pop the biscoff biscuits in a sandwich bag and use a rolling pin to crush them, once crushed to a crumb, stir in the melted butter.
- Evenly distribute the crumbs into each cake tin and press to form a the cheesecake base.
- Next, use an electric mixer or handheld whisk and mix the cream, cream cheese, Biscoff spread and vanilla essence until everything is fully combined.
- Spoon the mixture into each cake tin and pop in the fridge for a minimum of 2 hours until set.
- Once set, you can decorate with whipped cream and biscuits if you fancy it!