Description
A delicious and creamy No-Bake Biscoff Cheesecake that is easy to make and 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 heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup Biscoff spread
- Extra Biscoff cookies for topping
Instructions
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Place in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and continue to beat until well combined.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Add the Biscoff spread to the cream cheese mixture and fold until smooth and evenly mixed.
- Pour the cheesecake filling over the chilled crust and spread it evenly.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, top with extra Biscoff cookies and drizzle with additional Biscoff spread if desired.
Notes
- For a chocolate twist, mix in ¼ cup of cocoa powder into the cream cheese filling.
- Substitute the Biscoff cookies with graham crackers 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: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg