Description
This Easy No Bake Biscoff Cheesecake is a creamy, rich, and indulgent dessert made with a buttery Biscoff cookie crust and a luscious Biscoff-flavored cheesecake filling, perfect for any occasion.
Ingredients
Units
Scale
- 250g Biscoff cookies, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 300ml heavy cream
- 100g powdered sugar
- 200g Biscoff spread, plus extra for topping
- Biscoff cookies, for decoration
Instructions
- In a bowl, mix the crushed Biscoff cookies with melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan to create the crust. Refrigerate while you prepare the filling.
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Add the Biscoff spread and continue to beat until fully incorporated.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the Biscoff mixture.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until set.
- Before serving, drizzle melted Biscoff spread on top and decorate with Biscoff cookies.
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Use a springform pan for easy removal.
- Chill the cheesecake thoroughly for the best results.
- Top with crushed or whole Biscoff cookies for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg