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Coffee and Biscoff No-Bake Cheesecake from Bitter by Alexina Anatole

Makes 8 – 12 slices

Ingredients: 

  • 1 x 165g (51/2oz) pack of light cream cheese
  • 60g (21/4oz/2/3 cup) icing (confectioners’) sugar
  • 250g (9oz) smooth Biscoff spread
  • 500ml (18fl oz/2 cups) double (heavy) cream, fridge cold
  • 4 shots Fullsteam espresso for the biscuit base (Alexina uses 4 tsp espresso powder in her recipe, but you can use espresso shots and it works just as well)
  • 60g (21/4oz/4 tbsp) coconut oil
  • 30g (1oz) unsalted butter
  • 25 Biscoff biscuits (about 200g/7oz), plus extra to serve

Equipment: 

  • 20cm (8in) springform tin
  • electric hand whisk
  • food processor (useful, not essential)
  • chef’s blowtorch (useful, not essential)

This cheesecake is inspired by my local ice cream kiosk, Minus 12. Their flavours change regularly, which keeps it exciting, but I’m always thrilled when I see the coffee speculoos flavour on the board, as the bitterness of coffee balances the spiced, malty sweetness of the Biscoff. This cheesecake is pure, rich, unapologetic indulgence.

Although I’ve presented this as a whole cheesecake, it would also work well served as little cheesecake pots in individual glasses.

All cheesecakes require an overnight stint in the fridge and this is no different: you won’t get a clean(ish) slice from a set cheesecake until you give it plenty of time to chill.

Instructions: 

  1. Start with the biscuit base. Melt together the coconut oil and butter, then set aside to cool.
  2. Add the Biscoff biscuits to a food processor and process briefly until you have a coarse crumb. Add the cooled coconut oil and butter mixture, pulse a few more times to combine, then tip into the tin.

Alternatively, you can crush the biscuits by hand using a rolling pin and a sealable sandwich bag, and mix everything together in the pan that you melted the butter in. Press the mixture into the base of the tin, using a flat-bottomed glass to get it even. Chill in the fridge.

  1. For the filling, whisk together the cream cheese and icing sugar until smooth. Separately whisk together the Biscoff spread, double cream and coffee with an electric whisk until just combined. Fold the cream cheese into the Biscoff mix, then spoon this over the chilled biscuit base, smooth over the top and return to the fridge to set overnight.
  2. To serve, release the cheesecake from the springform tin by applying a blowtorch to the sides. If you don’t have a blowtorch, simply run a knife around the outside instead. This is best served chilled, with each slice topped with a crumbled Biscoff biscuit.

Enjoy with a cup of Volcano coffee for an extra caffeine hit. 

Looking for coffee gifts this Christmas? Explore our Christmas Gift Guide here.

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