These no bake biscoff cheesecake pots are so simple to prepare and even better to eat!
Ever since I went to Brussels last year, I’ve been obsessed with all things Biscoff and speculoos. Until I visited Belgium, I didn’t realise spekuloos cookies were actually Belgian. Wherever they’re from though, one thing is for sure – they’re totes delish!
I’ve also recently discovered Biscoff spread which is dangerously good, It’s such a versatile ingredient and although I’ve bought it specifically for recipe development, I have been known to sneak a teaspoon straight from the jar. It’s seriously addictive!
I won’t lie, I’m normally a baked cheesecake kind of girl but I think these pots have converted me. They’re just so good. They’re also brilliant for entertaining because you can prepare the components in advance and easily assemble the day before or just before serving.
I did quite a bit of research (and a lot of taste testing) while developing this recipe which is based upon Phoebe’s version. I loved her idea of piping the cheesecake filling into the pots, it makes the layers look really neat – although if you’re pushed for time a teaspoon works perfectly well too. I skip the top layer of Biscoff though and prefer to use just a drizzle instead.
Even though the ingredients list may look a little long at first glance, these cheesecake pots are actually very simple. They’re made up of just three layers; the biscuit base, the creamy cheesecake filling and the Biscoff.
One important tip: don’t try and save calories by using low fat cream cheese here. I tested it and while the flavour was fine, the texture wasn’t nearly as rich or creamy and it ended up a bit sloppy. (Not that my taste testers seemed to mind!)
This recipe makes 2 large desserts but it’s quite rich and decadent so I prefer to split it into 4 smaller servings I use 250ml glass pudding cups. Glass ramekins are perfect because you can see all those lovely layers!
Are you a fan of speculoos too? And are you Team Baked or No Bake Cheesecake?
Makes 4 Cheesecake Pots
Ingredients
FOR THE BISCOFF BISCUIT LAYER
135g Biscoff biscuits
35g unsalted butter
FOR THE CHEESECAKE LAYER
300g full fat cream cheese, at room temperature
50g icing sugar
1 teaspoon vanilla extract
35g Biscoff spread
125ml double cream
FOR THE BISCOFF LAYER AND DECORATION
50g Biscoff spread, plus 25g extra for decoration
5 Biscoff biscuits
How to – Biscuit Layer
- Melt butter in a pan, in the microwave in 10 second bursts or in the Thermomix for 2 minutes at 60C on speed 2.
- If crushing the biscuits by hand, pop the biscuits into a ziploc bag and bash them with a rolling pin. Alternatively, blitz them in a food processor or add them to the TM bowl (with the melted butter) and blitz them for 5 seconds on speed 9.
- Add the crushed biscuits to the melted butter and stir until the butter is fully absorbed and the mixture is well combined.
- Set aside while you make the filling.
How to – Cheesecake Layer
- Put all the cheesecake ingredients in a large bowl and whisk using an electric hand mixer on medium speed (or a hand whisk) until the mixture is smooth and creamy. If you want to use the Thermomix, place all the ingredients into a clean bowl and mix for 20 seconds on speed 5 until smooth.
- If you want to pipe the mixture, pop it straight into a piping bag, if not, just leave it in the bowl ready for spooning.
How to – Assemble the Cheesecake Pots
- Take 4 glass jars or ramekins and have your components ready – the biscuit mixture, cheesecake filling and warmed Biscoff spread.
- Add about 1/8 of the biscuit mixture to each glass and press it down gently to form the base. You should still have about half the biscuit mixture left for the second layer.
- Using a piping bag or a teaspoon, add 1/8 of the cheesecake mixture on to the top of the biscuit base in each pot.
- Gently spread or drizzle a little Biscoff spread over the cheesecake layer.
- Repeat with another layer of biscuit mixture followed by cheesecake filling, dividing everything evenly between the glasses.
- Finally, use a teaspoon to drizzle Biscoff spread over the top of each cheesecake.
- If serving immediately, decorate with Biscoff crumbs and a Biscoff biscuit on top. If serving later, pop the cheesecake pots in the fridge and add the biscuit and crumbs just before serving.
