No Bake Biscoff Cheesecake ft Silpat Round Cake Mold

Preparation Time : 15 min
Freeze/Rest Time : 3 hrs + 3 hrs


  • whipping cream 300mg / 1 ¼ cup
  • Biscoff biscuits 200g / 1 cup
  • Philadelphia Cream Cheese 300g / 1 ¼ cup
  • Melted butter 50g / ¼ cup
  • Brown sugar 50g / ¼ cup
  • Castor sugar 150g / ⅔ cup
  • Vanilla bean 1
1. Crush the Biscoff cookies
2. Add the melted butter and brown sugar
3. Mix and set aside
4. Loosen the cream cheese with a whisk
5. Whip the liquid cream into whipped cream, adding the sugar, vanilla seeds and sugar
6. In a saucepan, combine the water, sugar and vanilla. Boil 3 minutes and add the gelatin
7. Once the gelatin has melted, pour the mixture into the cream cheese
8. Gradually incorporate the whipped cream into the cream cheese
9. Pour the resulting mixture into the Silpat Cake Mold
10. Tap then set aside in the freezer for 3 hours
11. Cover with the crispy Biscoff and smooth
12. Return to the freezer for the night, your cheesecake will then be easier to unmold!
13. Remove the mold from the freezer 3 hours before serving so that it regains a firm, light and creamy consistency

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