Blueberry Biscoff Cheesecake

Close your eyes and imagine sinking your teeth into a heavenly delight. Picture a crunchy biscuit base, a luscious and tangy filling, and a burst of plump blueberries. That’s the magic of a blueberry Biscoff cheesecake. It’s a dessert that’ll sweep away your worries and carry you off to a state of pure bliss.

Ingredients:

Biscoff Base:

• 20 Biscoff biscuits
• 3-4 tablespoons of butter

Vanilla Cheesecake (No-Bake):

• 14.1 ounces (400g) full-fat cream cheese
• 5.3 ounces (150g) mascarpone cheese
• 3.2 ounces (90g) icing sugar
• 2 tablespoons of vanilla extract
• 9.47 fluid ounces (280ml) double cream

Blueberry Sauce:

• 12.7 ounces (360g) blueberries
• 4.05 ounces (1/2 cup) white sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of cornflour or cornstarch
• 2 tablespoons of water

Biscoff Drizzle & Biscuits:

• 5 heaped tablespoons of smooth Biscoff spread
• 10 Biscoff biscuits

Instructions:

Blueberry Sauce:

1. Combine all the ingredients in a saucepan and heat for 6-7 minutes until the mixture thickens into a syrup. Set it aside to cool before adding it to the cheesecake.

Biscoff Base:

1. Blitz the Biscoff biscuits in a food processor until they become fine crumbs.
2. Melt the butter in the microwave and stir it into the crumbs.
3. Press the crumbs into the bottom of an 8″ springform cake tin lined with parchment paper. Set it aside.

Vanilla Cheesecake:

1. Cream the cream cheese and mascarpone cheese together in a bowl using an electric blender or stand mixer.
2. Add the vanilla extract and icing sugar, mixing until well combined.
3. Whip the cream in a separate bowl until it’s firm but still a bit soft (avoid overmixing).
4. Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread half of the mixture in the cake tin.
5. Add the cooled blueberry sauce, spreading it all the way to the edges.
6. Spread the remaining cheesecake mixture on top and refrigerate it overnight.

Biscoff Drizzle & Biscuits:

1. Microwave the Biscoff spread for 10-15 seconds until it becomes runny, then let it cool for a few minutes.
2. Remove the cheesecake from the tin and pour the Biscoff spread on top. Use a spoon to let the Biscoff spread drizzle down the sides of the cheesecake.
3. Break the Biscoff biscuits and place them around the edge on top of the cheesecake.

There you have it – a blueberry Biscoff cheesecake ready to whisk you away to dessert paradise! 🍰😋