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Biscoff Cheesecake No Bake

Indulge in a rich and creamy no-bake Biscoff cheesecake, featuring a delightful cookie crust and a silky smooth filling that's a crowd-pleaser.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 250 g Biscoff biscuits
  • 100 g unsalted butter, melted
For the cheesecake filling
  • 400 g cream cheese Let it sit at room temperature for smoother mixing.
  • 100 g powdered sugar
  • 300 ml heavy cream Be careful not to over-whip.
  • 100 g Biscoff spread Reserve some for drizzling before serving.
  • Vanilla extract (optional)

Method
 

Preparation
  1. Crush the Biscoff biscuits into fine crumbs and mix them with the melted butter.
  2. Press the mixture into the base of a springform pan to form the crust.
  3. In a mixing bowl, beat the cream cheese and powdered sugar together until smooth.
  4. In another bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture gently.
  5. Add the Biscoff spread and mix until well combined.
  6. Pour the cheesecake filling over the crust, smoothing the top with a spatula.
  7. Refrigerate for at least 4 hours or until set.
  8. Remove from the pan, slice, and serve, optionally drizzling with more Biscoff spread.

Notes

This cheesecake can be made a day in advance to let the flavors develop. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to a month.