No-bake biscuit cheesecake recipe
No-bake speculoos biscuit cheesecake Indulgently rich, lightly spiced and not too sweet, this no-bake cheesecake is surprisingly easy to make. Leave out the brandy if you prefer. You will need a 20cm/8in round springform cake tin. 100g/3½oz butter 4 tsp brandy (optional)200g/7oz speculoos biscuits, plus a few extra for decoration 100g/3½oz butter 4 tsp brandy (optional) 200g/7oz speculoos biscuits, plus a few extra for decoration 340g/12oz cream cheese200g/7oz smooth biscuit spread, such as Biscoff 200ml/7fl oz double cream 2 tbsp brandy (optional) 340g/12oz cream cheese 200g/7oz smooth biscuit spread, such as Biscoff 200ml/7fl oz double cream 2 tbsp brandy (optional) 4 tbsp ready-made caramel sauce200ml/7fl oz double cream 2 tbsp icing sugar 4 tbsp ready-made caramel sauce 200ml/7fl oz double cream 2 tbsp icing sugar Method Line the base of a 20cm/8in round springform cake tin with baking paper. To make the base, melt the butter in a pan, then remove from the heat and stir in the brandy, if using. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed. Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes. To make the filling, beat the cream cheese and speculoos spread together for a couple of minutes. In a separate bowl, whisk the cream – with the brandy, if using – until it forms soft peaks. Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight. Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate. To decorate, warm the caramel sauce through in a small saucepan over a low heat. Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce. Line the base of a 20cm/8in round springform cake tin with baking paper. Line the base of a 20cm/8in round springform cake tin with baking paper. To make the base, melt the butter in a pan, then remove from the heat and stir in the brandy, if using. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed. To make the base, melt the butter in a pan, then remove from the heat and stir in the brandy, if using. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed. Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes. Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes. To make the filling, beat the cream cheese and speculoos spread together for a couple of minutes. In a separate bowl, whisk the cream – with the brandy, if using – until it forms soft peaks. To make the filling, beat the cream cheese and speculoos spread together for a couple of minutes. In a separate bowl, whisk the cream – with the brandy, if using – until it forms soft peaks. Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight. Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight. Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate. Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate. To decorate, warm the caramel sauce through in a small saucepan over a low heat. To decorate, warm the caramel sauce through in a small saucepan over a low heat. Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce. Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce. Recipe tips The cheesecake can be made a day in advance and decorated just before serving. Instead of whipping cream with icing sugar to decorate, you could use a can of sweetened spray cream.