Caramel and Biscoff Cheesecake - Fairy Baking

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Caramel and Biscoff Cheesecake

Try our Caramel and Biscoff Cheesecake, an easy no-bake treat that perfectly embraces our love for Biscoff. With a creamy filling infused with Biscoff and a crunchy biscuit base, this cheesecake is topped with a rich, caramel-style Biscoff drizzle layer. Perfect for any occasion, this dessert combines rich flavours with simple preparation for a crowd-pleasing favourite.

Product fairy
40 min + chilling time
Serves 10

Ingredients

Base

  • 125g Fairy margarine, melted
  • 250g Malt ‘O’ Milk biscuits

Filling

  • 3 tsp powdered gelatine
  • 500g cream cheese, room temperature, chopped
  • ½ cup Biscoff spread
  • 1/3 cup caster sugar
  • 300ml thickened cream

To Decorate

  • ½ cup Biscoff spread
  • 300ml thickened cream

Method

BASE

  1. Invert the base of a 23cm round springform pan. Grease and line base and sides with baking paper.
  2. Place biscuits in a food processor and process until fine crumbs form. Add melted Fairy and process until combined. Press into the base of prepared pan. Use the back of a spoon or flat based glass to smooth the surface. Refrigerate.

FILLING

  1. Sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.
  2. Place cream cheese, Biscoff spread and sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and beat until combined.
  3. Whip cream until soft peaks form. Add whipped cream to bowl and fold in until combined evenly. Spoon over biscuit base and smooth surface. Cover. Refrigerate overnight until firm.

DECORATE

  1. Melt Biscoff in a microwave safe bowl on high for 20-30 seconds or until runny enough to drizzle.
  2. Remove cheesecake from springform pan and discard paper. Place cheesecake on a serving plate. Smooth the sides with a warm wet metal offset spatula. Drizzle Biscoff over the top of cheesecake.
  3. Whip cream until firm peaks form. Place cream into a piping bag fitted with a 1cm plain piping tube. Pipe two rows of cream buttons around the edge of cheesecake. Serve.

TIP: store any leftover cheesecake in the fridge, covered with plastic wrap for 4 days.


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