Description
This no-bake Biscoff cheesecake combines a crunchy Biscoff cookie crust with a creamy, spiced cheesecake filling. It’s easy to prepare and perfect for any occasion.
Ingredients
- 300g Biscoff cookies (approx. 2 1/2 cups)
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g granulated sugar (1/2 cup)
- 1 tsp vanilla extract
- 250ml heavy cream (1 cup), whipped to stiff peaks
- 100g Biscoff spread (1/3 cup)
Instructions
- Crush the Biscoff cookies into fine crumbs and mix with melted butter.
- Press half of the cookie mixture into the bottom of a springform pan to form the crust.
- Beat cream cheese until smooth. Add sugar and vanilla extract, and continue beating until creamy.
- Fold the whipped heavy cream into the cream cheese mixture gently until combined.
- Pour the filling over the prepared crust and smooth the top.
- Sprinkle the remaining cookie crumbs over the filling to form the top crust layer.
- Refrigerate for at least 6 hours or overnight until set.
- Before serving, let the cheesecake sit at room temperature for a few minutes for easier slicing.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Ensure the heavy cream is whipped to stiff peaks for a firmer filling.
- Chilling overnight yields the best texture and flavor meld.
- Can be made ahead and stored in the fridge or freezer.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
