If you’re a fan of creamy desserts with a hint of spice, this No-Bake Biscoff Cheesecake is sure to capture your heart. With its luscious texture and rich flavor, this cheesecake is the epitome of indulgence without the need for an oven. It’s the perfect treat for those warm days when you want something sweet but don’t want to heat up the kitchen.
Imagine sinking your fork into a slice of this cheesecake, where the creamy filling meets the crunch of Biscoff cookies. There’s something so satisfying about the combination of sweet and spiced flavors coming together in one dessert. Plus, it’s incredibly easy to make, making it a go-to recipe for gatherings or simply a treat for yourself.
Irresistible No-Bake Biscoff Cheesecake
This No-Bake Biscoff Cheesecake features a buttery Biscoff cookie crust and a velvety cream cheese filling, enhanced with the signature taste of Biscoff spread. It’s rich, creamy, and has a delightful crunch from the cookie base, creating a harmonious blend of textures and flavors.
Each bite is a balance of sweet, spiced, and creamy, making it an unforgettable dessert that will leave you craving more.
Ingredients
- 300g Biscoff cookies, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200ml heavy cream
- 150g Biscoff spread
- 100g powdered sugar
- 1 teaspoon vanilla extract
- Extra Biscoff cookies for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Mix until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the Biscoff spread, powdered sugar, and vanilla extract, mixing until fully combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture until no streaks remain.
- Assemble the Cheesecake: Pour the filling over the chilled crust, smoothing it out with a spatula. Cover and refrigerate for at least 4 hours or overnight until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with extra Biscoff cookies on top before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 450kcal
- Fat: 35g
- Protein: 5g
- Carbohydrates: 30g
