Description
This no-bake Biscoff Cheesecake features a crunchy Biscoff cookie crust and a rich, creamy filling infused with Biscoff spread. Topped with crushed cookies and a drizzle of melted spread, it’s a delightful dessert perfect for any occasion that will impress your guests!
Ingredients
Scale
- 250g Biscoff cookies (about 2 cups crushed)
- 100g unsalted butter, melted (about ½ cup)
- 2 tablespoons granulated sugar
- 600g cream cheese, softened (about 3 packages)
- 200g powdered sugar (about 1 ½ cups)
- 1 teaspoon vanilla extract
- 300ml heavy whipping cream (about 1 ¼ cups)
- 200g Biscoff spread (about ¾ cup)
- 100g Biscoff cookies, crushed (for garnish)
- Extra Biscoff spread, melted (for drizzling)
Instructions
- Preheat your oven to 180°C (350°F).
- In a food processor, pulse the Biscoff cookies until finely crushed.
- In a mixing bowl, combine the crushed cookies with melted butter and granulated sugar. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until golden. Let it cool.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth, about 2-3 minutes.
- Gradually add powdered sugar, mixing on low speed until combined, then beat on medium speed for another minute.
- Add vanilla extract and mix until just combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the Biscoff spread until fully incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Remove the cheesecake from the refrigerator and run a knife around the edge of the springform pan to loosen it.
- Microwave a few tablespoons of Biscoff spread for 15-20 seconds until slightly melted.
- Sprinkle crushed Biscoff cookies over the top of the cheesecake.
- Drizzle the melted Biscoff spread over the cheesecake in a decorative pattern.
Notes
- For best results, allow the cheesecake to set overnight for optimal flavor and texture.
- Be careful not to over-whip the heavy cream to avoid turning it into butter.
- Prep Time: 30 minutes
- Cook Time: 10 minutes