No-Bake Biscoff Cake (Print Version)
# Ingredients:
→ Foundation
01 -
80g melted butter, unsalted
02 -
200g crushed Biscoff biscuits
→ Creamy Layer
03 -
400g cream cheese, full-fat
04 -
300ml thick double cream
05 -
200g smooth Biscoff spread
→ Finishing Touch
06 -
50g crushed Biscoff biscuits
07 -
150g gently melted Biscoff spread
# Instructions:
01 -
Mix the melted butter and crashed biscuits together. Press into a pan and pop it in the fridge while you work on the next steps.
02 -
Whip the cold cream until thick, then fold in the full-fat cream cheese and the Biscoff spread. Keep mixing until it's as thick as soft ice cream. An electric whisk makes this easier!
03 -
Once the base is cold, cover it with the creamy filling. Even it out gently and chill the whole thing for at least 3 hours. Overnight chilling works even better.
04 -
Slowly melt the Biscoff spread in a pot over low heat (don't let it bubble). Pour this over the chilled dessert and spread it smoothly with a spoon. Sprinkle the crushed biscuits all over the edges.
05 -
Pop the whole thing back in the fridge for at least another hour so it cuts perfectly.
# Notes:
01 -
For the creamiest taste, stick to Philadelphia cream cheese and drain off any liquid.
02 -
Make sure your cream is super cold before whipping so it thickens easily.
03 -
To get it out of the tin neatly, run a warm knife around the sides first.