What’s better than one dessert…two desserts!
So let me explain…as you know by now dessert mash ups is kinda my thang. I was thinking what would go well with Biscoff cheesecake, then it hit me…Biscoff cinnamon rolls, obviously.
This cheesecake is a beautiful showstopper that would make any Biscoff fan extremely happy. The cheesecake is super easy to make as it’s no bake (which we love) and is fully loaded with Biscoff spread! The cheesecake base uses Biscoff biscuits and the cheesecake is topped with a beautiful Biscoff drizzle.
Biscoff cinnamon rolls are amazing all by themself, but they do look very impressive on top of this Biscoff cheesecake. It’s totally up to you if you want to just make the Biscoff cheesecake without the cinnamon rolls, or the rolls without the cheesecake. The choice is yours.
From a time point of view, the cheesecake has to set in the fridge preferably overnight which means you have plenty of time to make the cinnamon rolls.
TELL US MORE ABOUT THESE BISCOFF CINNAMON ROLLS…
They have a delicious Biscoff spread and cinnamon filling, topped with a homemade salted caramel drizzle…YUM. The smell in the kitchen was pretty epic between the freshly baked bread smell and the caramel…omg take me back!
Cinnamon rolls are not hard to make, you just need a bit of time for proving the dough. I love to make and share them with my family, they always disappear in minutes!
NOW BACK TO THE CHEESECAKE…
Ingredients
- Cream cheese
- Mascarpone cheese
- Lotus Biscoff spread smooth
- Heavy/double cream
- Icing sugar
- Cinnamon
- Vanilla extract
You might have noticed the edition of Mascarpone cheese which I put in most of my no bake cheesecake recipes. I explain more below what Mascarpone is below.
WHAT IS MASCARPONE, AND HOW IS IT DIFFERENT TO CREAM CHEESE?
Mascarpone is referred to as ‘Italian cream cheese’ and originated in Northern Italy. The texture is creamier than cream cheese due to its higher fat content. You may be familiar with mascarpone in the popular (and one of my favs) Italian dessert Tiramisu. Another difference is cream cheese tends to be firmer and tangier in taste vs mascarpone which is more milky and a little sweet.
WHEN SHOULD I MAKE THIS CHEESECAKE?
You can make this amazing cheesecake mash up whenever you like! But here are some suggestions:
- Biscoff spread reminds me of Christmas flavours like caramel, cinnamon and other spices. So how about making this cheesecake your Christmas showstopper this year!
- For your Biscoff obsessed friend or family member.
- International cheesecake day – 30th August every year.
- Dinner party showstopper to wow your guests.
Ingredients
Cheesecake
- 340g Cream cheese (family pack)
- 100g Mascarpone
- 1 cup Lotus Biscoff spread smooth
- 4tbsp icing sugar
- 1tsp cinnamon
- 1tbsp vanilla extract 3/4 cup heavy cream
Biscuit base
- 1 packs Biscoff biscuits
- 1/4 cup melted butter
Cinnamon rolls
- 2 1/2 cup plain flour
- 1/4 cup caster sugar
- 2 tbsp unsalted butter
- 1 egg
- 1 tbsp instant yeast
- 1/4 cup water
- 1/4 cup milk
- 1/2 tsp salt
Salted caramel sauce
- 100g butter
- 130g dark brown Muscovado sugar
- 110ml double/heavy cream
- 1/2tsbp salt
Instructions
Biscoff Cheesecake
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- Line a 8" x 3" springform cake tin. To make the Biscoff biscuit base, crush the Biscoff biscuits in a zip lock bag then add to a bowl. Pour in the melted butter, mix together. Push the biscuit mix into the bottom of the pan, set aside.
- Heat the Biscoff spread in the microwave for 20 seconds, set aside. Mix the cream cheese, mascarpone, vanilla, cinnamon together in a bowl. Stir the Biscoff spread into the cream cheese mix until combined.
- In a new bowl whip the heavy cream, not too much. You want the consistency to be a little firmer than yoghurt. Add to the original bowl, mix together until just combined. Pour into the cake pan and set in the fridge for min 8 hours or ideally overnight.
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Biscoff Cinnamon rolls
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- .Heat the sugar, butter, milk and water in the microwave until the butter is almost melted. Set aside to cool for 5 mins.
- Add the yeast, flour and salt together in a separate bowl.
- Pour the melted butter mix into the flour, mix until combined with your hands.
- Take the dough out of the bowl add knead on a flour dusted counter for 5 mins.
- Cover the dough with cling film and let it rest for 30mins-1hour (depends on how hot the room is. You want the dough doubled in size)
- Roll the dough into a rectangle, spread Biscoff spread all over the dough, then sprinkle cinnamon on top.
- Cut the rectangle into strips, roll up each strip and pop onto a baking tray lined with baking paper. Cover loosely with cling film for 30 mins to allow them to rise a little.
- Bake @170c for 20 mins
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Salted Caramel Sauce
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- Melt the butter in a saucepan, then add the sugar, stir until the sugar has melted. Pour in the cream and heat until thickened. Not more than 4 minutes as it may taste burnt. Stir in the salt just before you remove from he heat.
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Assemble
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- Remove the cheesecake from the fridge and the cake tin.
- Put the cheesecake on your serving plate or stand.
- Warm 1/2 cup of Biscoff spread 10-15 seconds, pour over the top of the cheesecake and drizzle down the sides.
- Add the cinnamon rolls on top, drizzle the cooled salted caramel sauce on top and serve!
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