Ingredients
– 200 grams crushed biscuits for the base
– 80 grams melted unsalted butter for the base
– 300 ml double cream for the cheesecake mixture
– 400 grams full-fat cream cheese for the cheesecake mixture
– 200 grams spiced biscuit spread for the cheesecake mixture
– 150 grams melted spiced biscuit spread for the topping
– 50 grams crushed biscuits for the topping
Instructions
1-Combine the 200 grams crushed biscuits with 80 grams melted unsalted butter and press the mixture firmly into your tin, then pop it in the fridge to chill.
2-Whisk 300 ml double cream, 400 grams full-fat cream cheese, and 200 grams spiced biscuit spread until the mixture is thick and creamy remember to whip the cream when it’s cold and stop once it holds its shape.
3-Pour this creamy mixture over the chilled base and smooth it out evenly with a spatula.
4-Refrigerate everything for at least 3 hours or overnight to let it firm up nicely.
5-Gently melt the 150 grams spiced biscuit spread and pour it evenly over the top of the cheesecake to create a glossy layer.
6-Sprinkle 50 grams crushed biscuits on top and chill for another hour before you’re ready to serve use a warm knife around the edges if needed for easy removal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use full-fat cream cheese and strain any excess liquid for the best texture.
❄️ Whip the cream cold and stop whisking as soon as it holds its shape to avoid splitting.
🍽️ Use a springform or removable base tin and warm a knife around the edges before removing to get clean slices.
- Prep Time: 20 minutes
- Chilling Time: 4 hours or more
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 445
- Sugar: 12g
- Sodium: 112mg
- Fat: 38g
- Saturated Fat: 19g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 76mg