Biscuit Cheesecake Recipe

This no-bake biscuit cheesecake is a creamy and indulgent dessert that’s perfect for any occasion. With a buttery biscuit base, a luscious cream cheese filling, and a rich biscuit paste topping, it’s a treat for all dessert lovers.

Preparation Time

  • Prep Time: 30 minutes
  • Chilling Time: 2 hours 15 minutes
  • Total Time: 2 hours 45 minutes

Ingredients

  • For the Base:
    • Biscuit Cookies: 240 g (about 2 cups)
    • Butter: 75 g (5 tablespoons), melted
  • For the Filling:
    • Cream Cheese: 350 g (12 oz)
    • Biscuit Paste: 400 g (14 oz)
    • Sugar: 40 g (3 tablespoons)
    • Heavy Cream (33% fat): 230 ml (1 cup)
    • Gelatin: 10 g (1 tablespoon)
  • For the Topping:
    • Biscuit Paste: 100 g (for garnish)
    • Biscuit Crumbs: Optional, for decoration

Directions

  • Prepare the Biscuit Base:
    1. Grind the biscuit cookies into fine crumbs using a blender or food processor.
    2. Mix the crumbs with the melted butter until evenly combined.
    3. Press the mixture firmly into the bottom of a springform cake pan to form the base. Use the back of a spoon or a glass to compact it.
  • Prepare the Filling:
    1. In a large bowl, mix the biscuit paste and cream cheese until smooth and well blended.
    2. Beat the heavy cream and sugar in a separate bowl until thick and fluffy.
    3. Gently fold the whipped cream into the cream cheese mixture until combined.
  • Prepare the Gelatin:
    1. Bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit for 5 minutes.
    2. Heat the gelatin gently in the microwave or over low heat until fully dissolved.
    3. Stir the gelatin into the cream cheese mixture until thoroughly incorporated.
  • Assemble the Cake:
    1. Pour the cream cheese filling over the prepared biscuit base, spreading it evenly.
    2. Tap the pan gently to remove air bubbles and smooth the surface.
    3. Refrigerate the cake for 15 minutes to allow the filling to set slightly.
  • Add the Topping:
    1. Melt the biscuit paste and pour it over the set cream cheese layer.
    2. Spread the paste evenly and create decorative swirls or patterns if desired.
    3. Sprinkle biscuit crumbs on top for texture.
  • Chill and Serve:
    1. Refrigerate the cake for at least 2 hours or until fully set.
    2. Once set, carefully remove the cake from the pan. Slice and serve chilled.

Serving Suggestions

  • Pair with coffee or tea for an afternoon treat.
  • Garnish with whipped cream or fresh berries for an elegant touch.
  • Serve with a drizzle of caramel or chocolate sauce for added decadence.

Cooking Tips

  • Ensure the cream cheese is at room temperature for a smooth filling.
  • Use a springform pan for easy removal of the cake.
  • For a firmer texture, increase the amount of gelatin slightly.

Nutritional Benefits

  • Provides calcium and protein from cream cheese and cream.
  • The biscuit base adds carbohydrates for energy.

Dietary Information

  • Vegetarian: Yes
  • Nut-Free: Ensure biscuit paste and cookies are nut-free.

Nutritional Facts (Per Slice)

  • Calories: 300
  • Protein: 5 g
  • Carbohydrates: 28 g
  • Fat: 20 g
  • Sugar: 15 g

Storage

  • Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the assembled cake (without topping) for up to 1 month. Thaw overnight in the fridge before serving.

Why You’ll Love This Recipe

  • No-bake and easy to make, perfect for beginners.
  • Rich and creamy texture with a hint of biscuit flavor.
  • Ideal for any occasion, from casual gatherings to festive celebrations.
  • Customizable with your favorite toppings or flavors.

Conclusion
This biscuit cheesecake is a delightful no-bake dessert that combines creamy and crunchy textures for a truly indulgent experience. Its easy preparation and stunning presentation make it a favorite for any occasion. Try it today and impress your friends and family with this irresistible treat!

Frequently Asked Questions (FAQs)

  1. Can I use a different base instead of biscuit cookies?
    Yes, graham crackers or digestive biscuits work well too.
  2. What is biscuit paste?
    Biscuit paste is a creamy spread made from blended biscuits, similar to cookie butter.
  3. Can I use agar-agar instead of gelatin?
    Yes, substitute agar-agar in equal amounts, but follow package instructions for preparation.
  4. Can I make this cheesecake gluten-free?
    Use gluten-free biscuits and ensure all other ingredients are certified gluten-free.
  5. How long does it take to set completely?
    About 2 hours in the refrigerator.
  6. Can I add fruit to the filling?
    Yes, fold in diced fresh fruit like strawberries or mango for added flavor.
  7. What’s the best way to slice the cake?
    Use a warm knife, wiping it clean between slices for neat presentation.
  8. Can I use low-fat cream cheese?
    Yes, but the texture may be slightly less creamy.
  9. Can I replace the cream with whipped topping?
    Yes, but the flavor and consistency may differ slightly.
  10. Can I double the recipe?
    Absolutely, just use a larger pan and adjust chilling time as needed.

Enjoy creating and savoring this delectable dessert! 🍰