Description
A rich and creamy no-bake Biscoff cheesecake made with a buttery Biscoff cookie crust and a luscious Biscoff-flavored cheesecake filling. Perfect for Biscoff lovers and easy to prepare without an oven.
Ingredients
- 250g Biscoff cookies (for the crust)
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g powdered sugar
- 300ml double cream (heavy cream)
- 200g Biscoff spread (plus extra for topping)
- Extra Biscoff cookies for garnish (optional)
Instructions
- Crush the Biscoff cookies into fine crumbs using a food processor or by hand in a sealed bag.
- Mix the melted butter with the cookie crumbs until well combined.
- Press the mixture into the base of a springform pan to form an even crust. Chill in the fridge for at least 30 minutes.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Add the Biscoff spread and mix until fully incorporated.
- In a separate bowl, whip the double cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff mixture until combined.
- Spoon the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight to set.
- Before serving, warm some Biscoff spread and drizzle it over the cheesecake. Garnish with extra Biscoff cookies if desired.
Notes
- For a firmer texture, chill the cheesecake overnight.
- You can use a piping bag for decorative topping with extra whipped cream.
- Store leftovers in the refrigerator for up to 5 days.