Biscoff Cheesecake

Well hello!  Yes, I know it’s been a while. How have you all been?  I’ve had a chaotic few months with various stressful life events, as happens to us all.  Then some health issues cropped up, and, long story short I have been diagnosed with ovarian cancer.  This has – once the fog of shock lifted – knocked me for six.  I am in the early phase of this and have yet to cope with my chemotherapy.  One step at a time.  I am trying now to do things that help me feel that my life is a bit more normal.

I finally turned my thoughts to food again, and have been wanting to make or bake something but didn’t know what.  I wanted easy, and so I settled on a no-bake cheesecake, and I decided to adapt (who me, interfere with a recipe?!!) a recipe I’d used before. Luckily this time it worked 🙂


Inspired by Krispy Kreme’s Lotus Caramalised Biscoff doughnuts (very delicious!!) I thought I’d try a cheesecake using the Biscoff spread as the flavouring.  I was torn between using Marshmallow Fluff in the mixture, and melting marshmallows into the mixture.  I settled on the latter.  Here follows my recipe:

For the cheesecake base I used a biscuit crust.  If you have a preferred recipe for this, please use that, I know I prefer to use Hobnobs for the biscuits because their taste and the oats in the mixture help with the texture.  I also prefer my crust to be slightly on the crumbly side, rather than rock solid, and so I use slightly less butter and slightly more biscuits – I want the mixture to look like damp, rather than wet sand.

Take 300g Hobnobs and crush them, leaving some pieces slightly bigger.  Melt 80g to 100g  butter and mix bit by bit into the crushed biscuits until the mix is the desired texture.  Press gently into the base and sides of a 22cm cake tin, and put this all in the fridge to set.

Put 180g marshmallows (I use the mini marshmallows; if you have large ones, cut them up, they melt quicker) in a non-stick pan with 185ml of milk. Melt this slowly over a low heat, stirring regularly to mix and making sure the marshmallows melt.  Once melted, pour the mixture into a bowl and put to one side to cool down.

Put 500g cream cheese into a bowl and mix well with a spoon to soften.  Add 1 teaspoon of vanilla extract.  Stir in half a jar of Lotus Biscoff spread, mixing well.

Pour the melted marshmallow mixture into the cream cheese mixture, and mix well with a sturdy spoon or spatula.  Finally, whip 150ml double cream into soft peaks and fold this into the cheesecake mixture.  Pour this all onto the prepared biscuit crust and put in the fridge for at least 4 hours to set.  Don’t forget to lick to bowl!


And there you have it- easy-peasy!

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂