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No-Bake Biscoff Cheesecake

A creamy and dreamy no-bake cheesecake made with Biscoff cookies, perfect for impressing friends and family or treating yourself.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Base
  • 200 g Biscoff biscuits Crushed into fine crumbs
  • 100 g unsalted butter, melted
For the Filling
  • 400 g cream cheese, softened Use room temperature for better mixing
  • 100 g powdered sugar
  • 300 ml heavy cream Whipped to soft peaks
  • 1 teaspoon vanilla extract
  • to taste Biscoff spread for topping Drizzle before serving

Method
 

Preparation
  1. Crush the Biscoff biscuits into fine crumbs and mix with melted butter.
  2. Press this mixture into the base of a springform pan to form the biscuit base.
  3. In a bowl, beat the cream cheese and powdered sugar until smooth.
  4. In a separate bowl, whip the heavy cream to soft peaks and then fold it into the cream cheese mixture along with the vanilla extract.
  5. Pour the cheesecake filling over the biscuit base and smooth the top.
  6. Refrigerate for at least 4 hours or until set.
Serving
  1. Before serving, drizzle Biscoff spread on top of the cheesecake.
  2. Slice and enjoy your rich, creamy no-bake Biscoff cheesecake!

Notes

Store in an airtight container for up to 5 days or freeze for about 2 months. Defrost in the fridge overnight before serving.