Description
Indulge in the creamy and rich flavors of this No Bake Biscoff Cheesecake, perfect for any occasion. With a buttery cookie crust and a luscious filling, it’s an effortless dessert that will impress your guests.
Ingredients
Scale
- 250g Biscoff cookies
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 100g granulated sugar
- 250g Biscoff spread
- 300ml heavy cream
Instructions
- Prepare the Crust: Start by crushing 250g of Biscoff cookies into fine crumbs. In a medium bowl, mix the cookie crumbs with 100g of melted unsalted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat 400g of softened cream cheese and 100g of granulated sugar together until smooth and creamy. Add 250g of Biscoff spread and mix until combined. In a separate bowl, whip 300ml of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Drizzle some extra Biscoff spread on top if desired, and use a knife to create a marbled effect. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
- Serve: Once the cheesecake is set, run a knife around the edges of the springform pan before releasing the sides. Slice and serve chilled, garnished with additional Biscoff cookies or whipped cream if you like.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Ensure your cream cheese is at room temperature to avoid lumps in the filling. You can substitute granulated sugar with powdered sugar for a smoother texture.