Biscoff Raspberry Cheesecake; creamy cheesecake swirled with sweet Biscoff spread and studded with tangy raspberries, sat on a buttery Biscoff biscuit base.
Warmer weather means one thing. Not sunbathing, not leg-shaving, not cocktails. DELICIOUS COLD DESSERTS.
Ice lollies, ice cream cones, jellies, trifles, pavlovas, and of course, cheesecakes.
A cold and creamy way to finish a light dinner, or a lazy weekend lunch, in the sun feels almost essential. It would be an insult to the sun herself to not have something cooling and delicious on a daily basis, wouldn’t it?
While many of us won’t be sunning ourselves in the local park or throwing big BBQ bashes this spring, we don’t have to be deprived of all our luxuries. This Biscoff Raspberry Cheesecake is here to save the day.
Love Biscoff? Try out these Salted Caramel Biscoff Cupcakes!
Smooth creamy cheesecake. The rich sweet biscuit flavour of Biscoff spread and the juicy tanginess of fresh raspberries. Crisp, buttery crunch from a Biscoff biscuit base. You’re going to need another slice of this Biscoff Raspberry Cheesecake.
This dessert is not only a delicious dance of sweet, sour, creamy and crunchy. It’s the perfect joy and comfort as we spend sunny days indoors, trying to tan our faces through the windows.
You’ll need a springform tin for this recipe, ideally between 18cm and 23cm. You might also want to make sure you have an electric whisk, unless you fancy working out those biceps of course.
Thankfully, as this is a no-bake cheesecake, it won’t take you much hands-on time at all. A little blitzing of some Lotus Biscoff biscuits, some melting of butter. Beating up some smooth cream cheese with that luscious golden Biscoff spread (not forgetting to lick the spoon) and crushing in some juicy berry bits.
Did you know you can buy big squeezy bottles of Biscoff now?
You will have a little bit of time to wait for it to set up nicely in the fridge. That’s all the more time to watch TV, go for a walk, fill yourself with existential dread…or whatever you like to do these days.
On that note, I hope you are all staying safe and staying indoors. Life is very different these days, but I hope a bit of baking can maybe bring you some solace or delicious distraction. Best wishes to each and every one of you.
Want to save this Biscoff Raspberry Cheesecake recipe for later? Pin the image below!
To make this Biscoff Raspberry Cheesecake, simply follow the recipe below!
Biscoff Raspberry Cheesecake
Notes
BE A MAVERICK: you can halve this recipe and make 4 individual mini cheesecakes instead!
This Biscoff Raspberry Cheesecake will keep well in the fridge for up to 3 days.
Ingredients
For the biscoff biscuit base:
- 200g (7oz) Lotus Biscoff biscuits
- 90g (6 tbsp) salted butter
For the biscoff raspberry cheesecake:
- 600g (21 oz) full-fat cream cheese
- 200g (rounded ½ cup) Biscoff spread
- 2 tbsp icing or caster sugar
- Juice of ½ a lemon
- 300ml (1 ¼ cups) double cream
- 80g fresh raspberries
- Extra cream, biscuits and raspberries to decorate
Instructions
For the biscoff biscuit base:
- Look out a regular springform tin (23cm / 8in) and line it with a circle of greaseproof paper.
- If using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
- Meanwhile melt your butter, in a small saucepan over a low heat or in the microwave.
- Once melted, add the butter to your biscuit crumbs and mix together.
- Tip this mixture into your prepared tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.
For the biscoff raspberry cheesecake:
- In a large bowl, beat together your cream cheese, Biscoff spread, sugar and lemon juice until smooth.
- Whip the cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
- Crush your raspberries lightly with the back of a fork. We don’t want to mash or puree them. We just want to break them up slightly and help that gorgeous red juice bleed into the cheesecake.
- Fold the raspberries through your cheesecake mixture,
- Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.
- Decorate the top with some extra whipped cream, biscuits, raspberries, or just whatever you like!
- Pop the cheesecake in the fridge for at least 2 hours to firm up.
- Slice it up and enjoy!
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