This Biscoff Cheesecake is a rich, creamy, and indulgent dessert packed with the deep caramelized flavor of Biscoff cookies and spread.
Biscoff Cheesecake
Servings
8
servingsPrep time
20
minutesCooking timeminutes
It features a crunchy Biscoff cookie crust, a smooth no-bake Biscoff cream cheese filling, and a generous topping of melted Biscoff spread and cookie crumbles. Perfect for any occasion, this cheesecake is easy to make and requires no baking — just chill and enjoy!
Ingredients
200g (7 oz) Biscoff cookies, crushed
75g (5 tbsp) unsalted butter, melted
500g (18 oz) cream cheese, softened
100g (1/2 cup) powdered sugar
250ml (1 cup) heavy cream
200g (3/4 cup) Biscoff spread
100g (1/2 cup) Biscoff spread, melted
Crushed Biscoff cookies (for garnish)
Directions
- In a bowl, mix the crushed Biscoff cookies and melted butter until combined.
- Press the mixture into the bottom of a springform pan, creating an even layer.
- Chill in the fridge for 10–15 minutes while preparing the filling.
- In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Add the Biscoff spread and gently fold until fully incorporated.
- Pour the filling over the crust and smooth the top with a spatula.
- Chill in the fridge for at least 4 hours (or overnight) until set.
- Drizzle the melted Biscoff spread over the top of the cheesecake.
- Sprinkle with crushed Biscoff cookies for added crunch.
- Slice and serve chilled. Enjoy the creamy, caramelized goodness!
