Description
A creamy, indulgent cheesecake made with Biscoff cookies and spread, requiring no baking and minimal effort—perfect for a quick and delicious dessert.
Ingredients
Units
Scale
- 250g Biscoff cookies (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (room temperature)
- 100g powdered sugar
- 300ml double cream
- 200g Biscoff spread (plus extra for topping)
- Biscoff cookies (for garnish)
Instructions
- Line the base of a springform cake tin with parchment paper.
- Combine crushed Biscoff cookies with melted butter and press into the base of the tin. Chill in the fridge for 30 minutes.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Add the Biscoff spread and mix until well combined.
- In a separate bowl, whip the double cream until it forms soft peaks, then fold it into the Biscoff mixture.
- Pour the cheesecake mixture over the chilled base and smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight to set.
- Before serving, drizzle extra melted Biscoff spread on top and garnish with whole or crushed Biscoff cookies.
Notes
- For a firmer base, chill the crust longer before adding the filling.
- Use full-fat cream cheese for best results.
- The cheesecake can be frozen for up to one month—thaw in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg