Description
A delightful no-bake cheesecake featuring a buttery Biscoff cookie crust, creamy Biscoff filling, and a smooth layer of Biscoff spread on top.
Ingredients
Scale
- 24 Biscoff cookies
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff spread
- 1 1/2 cups heavy whipping cream
- 1/2 cup Biscoff spread (for topping)
- 6 Biscoff cookies, crushed
- 4–6 whole Biscoff cookies for decoration (optional)
Instructions
- Crush the Biscoff cookies and combine them with melted butter.
- Press the mixture firmly into a 9-inch springform pan.
- Refrigerate the crust while preparing the filling.
- Beat softened cream cheese until smooth.
- Add powdered sugar, vanilla, and Biscoff spread and mix until creamy.
- Whip the heavy cream separately until stiff peaks form.
- Fold the whipped cream into the Biscoff mixture gently.
- Spread the filling evenly over the chilled crust.
- Warm the remaining Biscoff spread slightly and spread it over the cheesecake.
- Add crushed and whole Biscoff cookies for decoration.
- Refrigerate for at least 6 hours or overnight.
- Remove from the pan, slice, and serve chilled.
Notes
Use room-temperature cream cheese for a smoother filling. Ensure the heavy cream is cold for optimal whipping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 350mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: No-Bake Cheesecake, Biscoff Dessert, Easy Dessert, Creamy Cheesecake, Biscoff Recipe