Gluten Free ‘Biscoff’ Cheesecake

One thing I’ve always wanted to be able to make is a gluten free Biscoff cheesecake – and I’ve finally found the perfect way to do it!

Those gloriously sweet and spicy Lotus Biscoff cookies are sadly not gluten free.

But there is a festive, gluten free version of these biscuits (also known as Speculoos or Spekulatius biscuits) – which is pretty much the same thing.

This gave me the perfect chance to stock up and finally make this incredibly gluten free Biscoff cheesecake!

Gluten Free Speculoos

So how do you make this gluten free ‘Biscoff’ cheesecake when both Lotus Biscoff and Biscoff Spread are filled with gluten?

The answer lies in these Schär Spekulatius biscuits which you can pick up over the festive period in most free from aisles.

Full disclaimer, I actually made this cheesecake for my Instagram account as part of an ad campaign with Schär but I was so proud of this recipe I wanted to share it here too.

 

 

 

 

 

 

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A post shared by Sarah Howells – Gluten Free (@gfblogger)

The gluten free Spekulatius biscuits have a big role in this recipe so you’ll need to grab a couple of packs.

For starters, the base is made of crushed up Spekulatius – and then I make an easy homemade Spekulatius ‘Biscoff’ spread to flavour the cheesecake layer.

And it’s not compulsory, but these pretty biscuits make a lovely decoration to finish off the cheesecake too.

How do you make a gluten free cheesecake?

Making a no-bake gluten free cheesecake is super simple if you follow my easy steps.

The best way to make this is to do it in stages over a day or two.

I always make the base the night before as it means it can completely set in the fridge before you add the topping.

Of course, if you’re pressed for time you can just give it a few hours or even speed it up in the freezer.

All you need for that buttery biscuit base are the gluten free speculoos biscuits and melted butter, which come together to form the perfect cheesecake base.

The cheesecake topping only needs a few ingredients and you can mix it up super quick.

Again, it’s best to give this a good few hours before serving but if you’re pressed for time you can serve it quicker – it just might not be so set.

It’ll still taste absolutely delicious though – it’s tough not to just eat the mix out of the bowl to be honest.

How do I make gluten free Biscoff spread?

I’ve always wanted to try Biscoff spread and it turns out, it’s actually pretty easy to make it yourself.

All you need are the following ingredients:

• 1 pack Schär Gluten Free Spekulatius
• 1 tbsp light brown sugar
• 1/2 tsp vanilla extract
• 40g melted butter
• 2 tbsp milk
• 1 tsp vegetable oil

Once you have all these, you just blitz them up in a food processor so they form a consistency similar to peanut butter.

The sugar and vanilla give the spread a lovely caramel-like flavour, while the butter, milk and oil help to give it a spread-like consistency.

You could also save this recipe to use this Biscoff spread however you like.

It’ll keep in the fridge for a week or two – enjoy it in cupcakes, spread on toast or just spoon it out of the jar like I did with any excess!

If you wanted the gluten free Biscoff spread to be a bit more textured, you can leave a few chunks of biscuit in there and not blitz it to such a fine crumb.

My Gluten Free Biscoff Cheesecake Recipe

If you’re looking for a great Christmas dessert that everyone will love then this gluten free Biscoff cheesecake is definitely the answer.

It’s filled with Christmas flavours and you can make it a few days ahead to save on time!

Don’t forget to pick up a springform, loose-bottom cake tin to make it in, otherwise you may struggle to get it out!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

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Yield: 12

Gluten Free 'Biscoff' Cheesecake

Prep Time: 30 minutes

Total Time: 30 minutes

This gluten free Biscoff cheesecake is a delicious Christmas dessert idea, filled with the cinnamon-spice of Christmas with swirls of homemade gluten free Biscoff spread.

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Ingredients

For the base:

• 200g Schär Gluten Free Spekulatius
• 85g unsalted butter

For the 'Biscoff' spread

• 1 pack Schär Gluten Free Spekulatius
• 1 tbsp light brown sugar
• 1/2 tsp vanilla extract
• 40g melted butter
• 2 tbsp milk
• 1 tsp vegetable oil

For the cheesecake topping:

• 600g full fat cream cheese
• 100g icing sugar
• 300ml double cream
• 1 tsp vanilla extract

Instructions

To make the base:

1. Blitz the Spekulatius in a food processor until they form a fine crumb . Melt the butter in a large saucepan over a large heat. Once melted, pour in the blitzed biscuits and mix well.
2. Line the base of a 20cm loose-bottom tin, and then pour in the biscuit mix. Press firmly into the bottom of the tin in an even layer and then chill for at least 2 hours, but ideally overnight.

To make the Biscoff spread:

1. Blitz all the ingredients for the spread in a food processor until smooth. Mix well and then set to one side. If the mixture is too thick add a tiny bit of extra milk until it forms a smooth, spread-like consistency similar to peanut butter.

To make the cheesecake topping:

1. Add the cheesecake topping ingredients to a large mixing bowl and beat with an electric whisk until it thickens and forms peaks.
2. Spoon the Biscoff spread into the mixture and beat again for around 30 seconds until combined. Alternatively, you can 'swirl' the mixture in, depending on which you would prefer.
3. Spread the cheesecake mixture over the chilled biscuit base and smooth out the top, ensuring there are no air bubbles. Leave to set in the fridge, ideally overnight.
4. When ready to serve, decorate with lashings of caramel sauce, extra Spekulatius biscuits and sparkly sprinkles!

Notes

• This cheesecake can be made ahead of time and kept for several days in the fridge - I would recommend only decorating it just before serving though.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 378Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 188mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 4g

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Need some more gluten free Christmas inspiration?

If you’re after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook

From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there’s something for everyone.

You can have a look at my Gluten Free Christmas ebook and purchase it here.

Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!

There are plenty to choose from – here are a couple to get you going:

• Gluten free gingerbread cookies
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If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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