Gluten Free Biscoff Cheesecake
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. Made using gluten free spekulatius biscuits.
Servings: 12
Ingredients
For the base:
- 200 g Schär Gluten Free Spekulatius
- 85 g unsalted butter
For the 'Biscoff' spread
- 1 pack Schär Gluten Free Spekulatius
- 1 tbsp light brown sugar
- 1/2 tsp vanilla extract
- 40 g melted butter
- 2 tbsp milk
- 1 tsp vegetable oil
For the cheesecake topping:
- 600 g full fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract
Instructions
To make the base:
- 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.
- 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 gluten free Biscoff spread:
- 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:
- Add the cheesecake topping ingredients to a large mixing bowl and beat with an electric whisk until it thickens and forms peaks.
- 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.
- 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.
- When ready to serve, decorate with lashings of caramel sauce, extra Spekulatius biscuits and sparkly sprinkles!
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this gluten free cheesecake.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Biscoff Cheesecake.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 13g | Protein: 4g | Fat: 35g
