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Description
This recipe provides instructions for a no-bake Biscoff cheesecake. It features a Biscoff cookie crust and a creamy filling infused with Biscoff spread. An optional Biscoff drizzle and cookie crumble topping are included.
Ingredients
Scale
- 200g (1.5 cups) Biscoff cookies, crushed
- 75g (5 tablespoons) unsalted butter, melted
- 500g (2 blocks) cream cheese, softened
- 100g (0.5 cup) granulated sugar
- 1 teaspoon vanilla extract
- 250ml (1 cup) heavy cream
- 150g (0.5 cup) Biscoff spread, melted (for filling)
- 50g (0.25 cup) Biscoff spread, melted (for topping)
- 2–3 whole Biscoff cookies, crushed or broken (for topping)
Instructions
- Combine crushed Biscoff cookies and melted butter in a medium bowl. Press the mixture into the bottom of a 20cm (8-inch) springform pan. Chill for 30 minutes.
- Beat softened cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in the melted Biscoff spread until just combined.
- Pour the filling over the chilled crust in the springform pan. Smooth the top.
- Refrigerate the cheesecake for 4-6 hours, or overnight, until set.
- Warm the remaining Biscoff spread until pourable. Drizzle it over the cheesecake. Sprinkle with crushed or broken Biscoff cookies.
- Remove the cheesecake from the pan and serve chilled.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- Do not overmix the filling once the whipped cream and Biscoff spread are added.
- For best results, chill the cheesecake overnight to ensure it sets completely.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg