Description
No Bake Biscoff Cheesecake is a rich, creamy dessert with a Biscoff cookie crust and a spiced, velvety cheesecake filling made with Biscoff spread. It’s easy to make, elegant, and packed with irresistible caramelized flavor.
Ingredients
- 2 cups Biscoff cookies, crushed (about 30 cookies)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup Biscoff cookie butter/spread
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- Extra Biscoff cookies or melted spread for topping
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor or by hand.
- Mix crumbs with melted butter and press into the base of a springform pan. Chill in the fridge.
- Beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and Biscoff spread; mix until well combined.
- Whip cold heavy cream to stiff peaks and gently fold into the cheesecake mixture.
- Pour filling over the crust, smooth the top, and refrigerate for at least 6 hours or overnight until set.
- Before serving, drizzle melted Biscoff spread on top and garnish with crushed or whole cookies.
Notes
- Add a swirl of melted dark chocolate for richer contrast.
- Use cupcake liners for mini cheesecakes.
- Substitute some Biscoff with peanut butter for a twist.
- Add cinnamon or nutmeg to enhance warm spices.
- Freezes well for up to 2 months; thaw in fridge overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 25g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
