Biscoff Cheesecake Dessert: Indulge in This Irresistible No-Bake Recipe
This no-bake Biscoff Cheesecake features a crunchy Biscoff cookie crust, a rich cream cheese filling infused with Biscoff spread, and a delightful topping of crushed cookies and drizzled Biscoff. Perfect for impressing guests at any occasion!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 280 minutes
- Yield: 8-10 servings 1x
Ingredients
Scale
- 200g Biscoff cookies (about 24 cookies)
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g powdered sugar
- 200ml heavy whipping cream
- 1 teaspoon vanilla extract
- 200g Biscoff spread
- 50g Biscoff cookies, crushed
- Extra Biscoff spread for drizzling
Instructions
- Preheat your oven to 180°C (350°F).
- In a food processor, pulse the 200g of Biscoff cookies until they turn into fine crumbs. Alternatively, crush them in a zip-top bag with a rolling pin.
- Transfer the cookie crumbs to a mixing bowl, add the 100g of melted unsalted butter, and mix until well combined and resembling wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed.
- Bake the crust for about 10 minutes until golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the 500g of softened cream cheese on medium speed until smooth and creamy (about 2-3 minutes).
- Add the 100g of powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined and lump-free.
- In a separate bowl, whip the 200ml of heavy whipping cream until stiff peaks form (about 3-5 minutes).
- Gently fold the whipped cream into the cream cheese mixture in batches to maintain its airy texture.
- Add the 200g of Biscoff spread and gently fold until smooth and caramel-colored.
- Pour the cheesecake filling over the cooled Biscoff crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove air bubbles.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Once ready to serve, remove the cheesecake from the refrigerator and carefully take off the sides of the springform pan.
- Crush the remaining 50g of Biscoff cookies into small pieces.
- Drizzle extra Biscoff spread over the cheesecake (warm it slightly in the microwave for easier drizzling).
- Sprinkle the crushed Biscoff cookies on top for added crunch and flavor.
Notes
- For best results, allow the cheesecake to chill overnight for a firmer texture.
- You can adjust the amount of Biscoff spread in the filling and topping according to your taste preference.