Difficulty: Easy
Prep: 40 Min + chilling time
SERVES: 10
Try our Caramel and Biscoff Cheesecake, an easy no-bake treat that perfectly embraces our love for Biscoff. With a creamy filling infused with Biscoff and a crunchy biscuit base, this cheesecake is topped with a rich, caramel-style Biscoff drizzle layer. Perfect for any occasion, this dessert combines rich flavours with simple preparation for a crowd-pleasing favourite.
INGREDIENTS
125g Fairy margarine, melted
250g Malt ‘O’ Milk biscuits
FILLING
3 tsp powdered gelatine
500g cream cheese, room temperature, chopped
½ cup Biscoff spread
1/3 cup caster sugar
300ml thickened cream
DECORATE
½ cup Biscoff spread
300ml thickened cream
BASE
- Invert the base of a 23cm round springform pan. Grease and line base and sides with baking paper.
- Place biscuits in a food processor and process until fine crumbs form. Add melted Fairy and process until combined. Press into the base of prepared pan. Use the back of a spoon or flat based glass to smooth the surface. Refrigerate.
FILLING
- Sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.
- Place cream cheese, Biscoff spread and sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and beat until combined.
- Whip cream until soft peaks form. Add whipped cream to bowl and fold in until combined evenly. Spoon over biscuit base and smooth surface. Cover. Refrigerate overnight until firm.
DECORATE
- Melt Biscoff in a microwave safe bowl on high for 20-30 seconds or until runny enough to drizzle.
- Remove cheesecake from springform pan and discard paper. Place cheesecake on a serving plate. Smooth the sides with a warm wet metal offset spatula. Drizzle Biscoff over the top of cheesecake.
- Whip cream until firm peaks form. Place cream into a piping bag fitted with a 1cm plain piping tube. Pipe two rows of cream buttons around the edge of cheesecake. Serve.
TIP: store any leftover cheesecake in the fridge, covered with plastic wrap for 4 days.
