Description
A delightful and easy no-bake cheesecake made with Biscoff cookies and spread, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Biscoff cookie crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup Biscoff spread
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup Biscoff cookies, crushed (for topping)
Instructions
- In a medium bowl, combine Biscoff cookie crumbs and melted butter. Mix until well combined and the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan to create the crust. Chill in the refrigerator for 15 minutes.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, Biscoff spread, and vanilla extract, mixing until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until set. For best results, chill overnight.
- Before serving, sprinkle the crushed Biscoff cookies on top for garnish.
Notes
- For a chocolate twist, add ½ cup of melted chocolate to the cheesecake filling.
- Substitute Biscoff spread with Nutella for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg