RECIPE: No-Bake Biscoff Cheesecake with Silpat Cake Mold

If you're a cheesecake lover looking to add a bit of indulgence to your dessert repertoire, this no-bake Biscoff cheesecake is a must-try. With a crunchy Biscoff cookie base and a creamy vanilla bean-infused filling, this dessert is both decadent and easy to prepare. Best of all, you can make it using the Silpat Cake Mold, ensuring a flawless, professional finish every time.

Why Choose Silpat Cake Mold?

Silpat’s Cake Mold provides the perfect non-stick surface, allowing you to easily unmold your cheesecake without any hassle. Its superior quality ensures even freezing and a smooth, flawless finish that will impress your guests. Whether you’re a novice baker or a seasoned pro, Silpat helps you create bakery-worthy desserts with ease.

Ingredients

• 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

Preparation Time: 15 minutes

Freeze/Rest Time: 6 hours total (3 hours + 3 hours)

Instructions

1. Prepare the Biscoff Base

• Crush the Biscoff biscuits into fine crumbs.
• Combine the crushed biscuits with melted butter and brown sugar in a bowl.
• Mix until well combined and set aside.

2. Prepare the Cream Cheese Filling

• In a separate bowl, loosen the Philadelphia cream cheese using a whisk until smooth.
• Whip the liquid cream into whipped cream, gradually adding castor sugar and seeds from the vanilla bean until peaks form.

3. Create the Vanilla Gelatin Mixture

• In a small saucepan, combine a little water with sugar and the remaining vanilla seeds. Bring to a boil and cook for about 3 minutes.
• Add gelatin to the mixture, stirring until it completely dissolves.

4. Combine and Fill the Silpat Cake Mold

• Pour the gelatin mixture into the cream cheese, mixing well.
• Gradually fold in the whipped cream until fully incorporated.
• Pour the creamy mixture into your Silpat Cake Mold.
• Gently tap the mold on your counter to remove any air bubbles, then place it in the freezer for at least 3 hours.

5. Add the Biscoff Layer and Freeze Again

• After the initial freeze, remove the cheesecake from the freezer and top it with the prepared Biscoff base. Smooth the top with a spatula for an even layer.
• Return the cheesecake to the freezer, this time overnight. This extra freezing time ensures your cheesecake will be easier to unmold and slice.

6. Serve

• Take the cheesecake out of the freezer 3 hours before you plan to serve it. This will allow the dessert to thaw and reach the ideal firm, yet creamy consistency.
• Carefully remove the cheesecake from the Silpat Cake Mold and serve to your delighted guests.

Pro Tips for Perfect Cheesecake

• Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This will make it easier to blend and result in a smoother filling.
• Chill Properly: Don’t rush the freezing process. Giving the cheesecake ample time in the freezer will make unmolding and slicing much easier.

Creating a stunning no-bake cheesecake has never been easier, thanks to the Silpat Cake Mold. This Biscoff cheesecake is rich, creamy, and sure to be a crowd-pleaser at any gathering. Try this recipe today and elevate your dessert game with Silpat!