If you’re looking for a quick, crispy, and indulgent dessert that doesn’t require an oven, this Crispy Rice Biscoff Cheesecake is the perfect treat. Combining the crunch of pan-fried rice paper with a creamy, caramel-infused filling, this recipe delivers a delightful contrast of textures and flavours. Whether you want a sweet treat for yourself or an easy-to-make dessert to impress guests, this recipe ticks all the boxes.
Traditional cheesecakes often take hours to prepare, requiring baking, chilling, and a long wait before you can enjoy them. This recipe eliminates all of that fuss, coming together in just 10 minutes. Using fat-free cottage cheese as the base of the filling ensures a creamy, protein-rich centre, while the Biscoff spread and biscuit add a caramelised, spiced sweetness that pairs beautifully with the crispy exterior.
Rice paper, commonly used in savoury dishes like spring rolls, is the star ingredient here, transforming into a golden, crispy shell when cooked in a frying pan. Wrapping the parcel twice ensures the filling stays intact, giving you a sturdy, satisfying bite. Unlike deep-fried desserts, this method uses minimal oil, keeping it lighter while still delivering the irresistible crunch we all love.
The simplicity of Crispy Rice Biscoff Cheesecake makes it an ideal dessert for beginners and busy individuals. With just four main ingredients, you can create a delicious, café-style dessert at home with minimal effort. Plus, it’s highly customisable—swap the Biscoff for Nutella, peanut butter, or even a fruit compote for a different flavour profile.
Whether you enjoy it as a mid-afternoon pick-me-up or an after-dinner treat, this recipe is guaranteed to satisfy your sweet tooth without being overly heavy. Let’s get started!
Why You Will Love Crispy Rice Biscoff Cheesecake
- Quick and Easy – This recipe takes just 10 minutes to prepare and cook, making it perfect for when you need a sweet treat in a hurry.
- Perfect Texture – The combination of crispy rice paper and a smooth, creamy filling creates a delightful contrast with every bite.
- No Baking Required – Traditional cheesecakes require baking and chilling, but this version is cooked in a frying pan for a faster, easier alternative.
- Healthier Alternative – Using fat-free cottage cheese instead of cream cheese keeps the filling light and high in protein.
- Minimal Ingredients – With just four key ingredients, you can create a restaurant-quality dessert with minimal effort.
- Customisable – Swap the Biscoff for other spreads, add fruit, or sprinkle cinnamon for different variations.
A Fun Cooking Experience – Hydrating rice paper and pan-frying it to crispy perfection makes this recipe both enjoyable to prepare and eat.
Ingredients (Serves 1)
– For the Cheesecake Parcel:
– 2 rice paper sheets – provides the crispy shell
– 2 tbsp (30g) fat-free cottage cheese – adds a creamy, high-protein filling
– 1 tbsp (15g) melted Biscoff spread – gives a sweet, spiced caramel flavour
– ½ Biscoff biscuit, crumbled – adds extra crunch and texture
Method
- Hydrate one rice paper sheet by dipping it in warm water until soft, then lay it on a flat surface.
- Add the cottage cheese, melted Biscoff spread, and crumbled biscuit to the centre of the rice paper.
- Fold the rice paper sides inwards to form a neat square, ensuring the filling is fully enclosed.
- Hydrate the second rice paper sheet and wrap it around the parcel to create a second layer, which helps hold everything together.
- Heat a non-stick frying pan over medium heat and cook the parcel on each side until golden brown and crispy.
- Serve immediately, dusted with powdered erythritol if desired. Enjoy!
Nutrition (Per Serving)
Calories: 160 kcal
Protein: 9g
Carbohydrates: 21g
Fats: 4g
Tips for Making Crispy Rice Biscoff Cheesecake
- Make sure to fully hydrate the rice paper sheets before using them. If they are too dry, they will crack when folded. If they are too wet, they may become sticky and hard to handle.
- Press the edges of the parcel firmly to seal the filling inside. You can also use a bit of water to help the rice paper stick together.
- Cook over medium heat to ensure the outside becomes golden and crispy without burning. If the heat is too high, the rice paper may brown too quickly while remaining chewy in some areas.
- For extra crispiness, lightly brush the rice paper with a small amount of melted butter or coconut oil before frying.
- Let the parcel cool slightly before eating. This allows the outside to firm up and ensures the filling is not too hot.
How to Best Serve Crispy Rice Biscoff Cheesecake
- This dessert is delicious on its own, but you can enhance it with a few serving ideas.
- Dust with a little powdered erythritol or icing sugar for a hint of sweetness.
- Serve with a dollop of Greek yoghurt or whipped coconut cream for extra creaminess.
- Drizzle with extra melted Biscoff spread or dark chocolate for added indulgence.
- Pair with fresh fruit such as sliced banana, strawberries, or blueberries for a fresh contrast to the rich filling.
- Enjoy with a cup of coffee or tea as a light yet satisfying treat.
Customise This Recipe
- If you’re not a fan of Biscoff, swap it for another spread such as Nutella, peanut butter, or almond butter.
- For a fruitier twist, replace the Biscoff spread with mashed banana, apple purée, or a berry compote.
- Try different fillings like cream cheese mixed with vanilla extract for a more traditional cheesecake flavour.
- Add a sprinkle of cinnamon or cocoa powder to the filling for an extra depth of flavour.
- For a vegan version, use a dairy-free cottage cheese alternative and ensure your Biscoff spread and biscuit are vegan-friendly.
- If you prefer a crunchier exterior, lightly spray the parcel with oil before frying.
How to Store Crispy Rice Biscoff Cheesecake
- This dessert is best enjoyed fresh while the rice paper is crispy. However, if you have leftovers, store them in an airtight container in the fridge for up to one day.
- Reheat in a dry frying pan over low heat to restore some of the crispiness before serving. Avoid microwaving, as this will make the rice paper chewy rather than crispy.
Conclusion
Crispy Rice Biscoff Cheesecake is the ultimate quick and easy dessert that delivers both indulgence and balance. The crispy rice paper shell provides a satisfying crunch, while the creamy, caramel-infused filling makes every bite rich and delicious. Unlike traditional cheesecakes that require hours of preparation, this version can be made in just 10 minutes, making it ideal for those who want an instant sweet fix.
This recipe proves that you don’t need complicated techniques or expensive ingredients to create a dessert that feels special. With just a handful of components and a simple cooking method, anyone can enjoy a café-style treat at home. Plus, its customisable nature allows you to tailor it to your personal taste, whether you prefer a classic Biscoff flavour, a fruity filling, or a chocolatey twist.
The next time you crave a sweet treat but don’t want to spend hours in the kitchen, give this Crispy Rice Biscoff Cheesecake a try. It’s quick, delicious, and guaranteed to impress. Enjoy!
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Crispy Rice Biscoff Cheesecake
Crispy Rice Biscoff Cheesecake is a quick and indulgent dessert that requires no baking. Featuring a crunchy pan-fried rice paper shell and a creamy, caramel-infused filling, this treat is perfect for satisfying your sweet tooth in just 10 minutes. Light, crispy, and rich in flavor, it’s an easy yet impressive recipe for any occasion.
Ingredients
- 2 rice paper sheets
- 2 tbsp (30g) fat-free cottage cheese
- 1 tbsp (15g) melted Biscoff spread
- ½ Biscoff biscuit, crumbled
Instructions
- Hydrate one rice paper sheet by dipping it in warm water until soft, then lay it on a flat surface.
- Add the cottage cheese, melted Biscoff spread, and crumbled biscuit to the center of the rice paper.
- Fold the sides inwards to form a neat square, ensuring the filling is enclosed.
- Hydrate the second rice paper sheet and wrap it around the parcel to secure it.
- Heat a non-stick frying pan over medium heat and cook the parcel on each side until golden brown and crispy.
- Serve immediately, dusted with powdered erythritol if desired. Enjoy!
Nutrition Information:
Yield: 1Amount Per Serving: Calories: 160Carbohydrates: 21gProtein: 9g
2 thoughts on “Crispy Rice Biscoff Cheesecake”
Oh my gosh this looks great. Hope to try it as soon as I find rice paper sheets!
hope you managed to find some, they might be labelled as spring roll sheets. Alex