Description
A creamy, rich, and indulgent no-bake Biscoff cheesecake that comes together easily without an oven. Perfect for Biscoff lovers looking for a quick and impressive dessert.
Ingredients
Units
Scale
- 250g Biscoff biscuits (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (room temperature)
- 100g powdered sugar
- 1 tsp vanilla extract
- 300ml double cream (cold)
- 150g Biscoff spread (melted, plus extra for topping)
- Crushed Biscoff cookies (for garnish)
Instructions
- In a bowl, mix the crushed Biscoff biscuits with the melted butter until well combined.
- Press the mixture firmly into the base of a springform pan to form the crust. Chill in the fridge for 30 minutes.
- In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the melted Biscoff spread to the cream cheese mixture and mix well.
- In a separate bowl, whip the double cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff cream cheese mixture until well incorporated.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours or overnight to set.
- Before serving, drizzle extra melted Biscoff spread on top and sprinkle with crushed Biscoff cookies.
- Slice and serve chilled.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Chill the cheesecake overnight for best results.
- You can warm the Biscoff spread slightly in the microwave to make it easier to drizzle.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 260mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg