What does a blueberry Biscoff cheesecake taste like? Well, imagine biting into a slice of heaven, with a crunchy biscuit base, a creamy and tangy filling, and a burst of juicy blueberries inside. That’s what a blueberry Biscoff cheesecake tastes like. It’s a dessert that will make you forget all your troubles and transport you to a blissful state of mind.
When should you make this blueberry Biscoff cheesecake?
Anytime you feel like treating yourself or your loved ones to something special. This cheesecake is perfect for any occasion, whether it’s a birthday, an anniversary, or just a regular Tuesday. You can make it ahead of time and store it in the fridge until you’re ready to serve it.
Why should you make this blueberry Biscoff cheesecake?
Because life is too short to eat boring desserts. This cheesecake is not only delicious, but also easy to make. You don’t need an oven, or any fancy ingredients. All you need are some Biscoff cookies, cream cheese, whipped cream, sugar Biscoff, and fresh blueberries. You can whip up this cheesecake in less than an hour and impress everyone with your baking skills.
Scroll down to get the recipe…
Ingredients
Biscoff base
- 20 Biscoff biscuits
- 3-4tbsp butter
Vanilla cheesecake (no bake)
- 400 g full fat cream cheese
- 150g mascarpone cheese
- 90g icing sugar
- 2 tbsp vanilla extract
- 280ml double cream
Blueberry sauce
- 360g blueberries
- 115g / 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 tsp cornflour/cornstarch
- 2 tbsp water
Biscoff drizzle & biscuits
- 5 tbsp (heaped) smooth Biscoff spread
- 10 Biscoff biscuits
Instructions
Blueberry sauce
- Add all the ingredient into a rice pan, heat for 6-7 minutes until it has become syrupy and sticky. Set aside to cool before adding to the cheesecake.
Biscoff base
- Blitz the Biscoff biscuits in a food processor until you have fine crumbs.
- Melt the butter in the microwave, then stir into the crumbs.
- Push the crumbs into the bottom of a lined 8" spring form cake tin, set aside.
Vanilla cheesecake
- Cream the cream cheese and mascarpone cheese in a bowl with an electric blender or stand mixer.
- Add the vanilla extract, caster sugar and mix until combined.
- Whip the cream in a separate bowl, until it is firm still a little soft. (do not ove rmix)
- Fold the whipped cream into the cream cheese mix until combined then spread half the mixture in the cake tin.
- Add the cooled blueberry sauce, spread all the way to the edges.
- Spread the remaining cheesecake mix on top and pop in the fridge overnight.
Biscoff drizzle & biscuits
- Melt the Biscoff spread for 10-15 seconds in the microwave until runny, let it cool for a few minutes.
- Remove the cheesecake front the tin then pour on top of the cheesecake. Use a spoon to push the Biscoff spread down the sides of the cheesecake.
- Break the Biscoff biscuits and place around the edge on top of the cheesecake.
