Description
A rich, creamy, and indulgent no-bake cheesecake made with Biscoff cookies and spread. Perfect for Biscoff lovers, this dessert is simple to prepare and doesn’t require an oven.
Ingredients
Units
Scale
- 250g Biscoff biscuits (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (softened)
- 100g powdered sugar
- 300ml double cream (whipped)
- 200g Biscoff spread (plus extra for topping)
- Biscoff biscuits (for garnish)
Instructions
- Combine the crushed Biscoff biscuits with melted butter and press into the base of a springform pan to form the crust. Chill in the fridge for 30 minutes.
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add the Biscoff spread to the cream cheese mixture and beat until well combined.
- Gently fold in the whipped double cream until fully incorporated.
- Spread the mixture evenly over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight for best results.
- Before serving, drizzle melted Biscoff spread on top and garnish with extra Biscoff biscuits.
Notes
- Use full-fat cream cheese for the best texture.
- You can freeze the cheesecake for up to 1 month.
- Allow the cheesecake to sit at room temperature for 10 minutes before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 22g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg