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:
- Grind the biscuit cookies into fine crumbs using a blender or food processor.
- Mix the crumbs with the melted butter until evenly combined.
- 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:
- In a large bowl, mix the biscuit paste and cream cheese until smooth and well blended.
- Beat the heavy cream and sugar in a separate bowl until thick and fluffy.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Prepare the Gelatin:
- Bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit for 5 minutes.
- Heat the gelatin gently in the microwave or over low heat until fully dissolved.
- Stir the gelatin into the cream cheese mixture until thoroughly incorporated.
- Assemble the Cake:
- Pour the cream cheese filling over the prepared biscuit base, spreading it evenly.
- Tap the pan gently to remove air bubbles and smooth the surface.
- Refrigerate the cake for 15 minutes to allow the filling to set slightly.
- Add the Topping:
- Melt the biscuit paste and pour it over the set cream cheese layer.
- Spread the paste evenly and create decorative swirls or patterns if desired.
- Sprinkle biscuit crumbs on top for texture.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours or until fully set.
- 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)
- Can I use a different base instead of biscuit cookies?
Yes, graham crackers or digestive biscuits work well too. - What is biscuit paste?
Biscuit paste is a creamy spread made from blended biscuits, similar to cookie butter. - Can I use agar-agar instead of gelatin?
Yes, substitute agar-agar in equal amounts, but follow package instructions for preparation. - Can I make this cheesecake gluten-free?
Use gluten-free biscuits and ensure all other ingredients are certified gluten-free. - How long does it take to set completely?
About 2 hours in the refrigerator. - Can I add fruit to the filling?
Yes, fold in diced fresh fruit like strawberries or mango for added flavor. - What’s the best way to slice the cake?
Use a warm knife, wiping it clean between slices for neat presentation. - Can I use low-fat cream cheese?
Yes, but the texture may be slightly less creamy. - Can I replace the cream with whipped topping?
Yes, but the flavor and consistency may differ slightly. - Can I double the recipe?
Absolutely, just use a larger pan and adjust chilling time as needed.
Enjoy creating and savoring this delectable dessert! 🍰