This Biscoff Cheesecake is a delicious and easy no-bake dessert that’s taking the world by storm. With a buttery Biscoff biscuit crust, a rich cream cheese filling, and a smooth layer of melted Biscoff spread on top, this dessert is the perfect combination of creamy and crunchy textures. It’s sure to impress at any gathering!
Ingredients:
- Crust:
- 200g Biscoff biscuits (or similar spiced cookies)
- 80g melted butter
- Cheesecake Filling:
- 400g cream cheese, softened
- 100g powdered sugar
- 300ml heavy cream (cold)
- 200g Biscoff spread
- Topping:
- 100g Biscoff spread, melted
- Crushed Biscoff cookies (optional)
Instructions:
- Prepare the Crust:
Combine the crushed Biscoff biscuits with melted butter, mixing until the texture resembles wet sand. Press the mixture firmly into the base of a springform pan and refrigerate for at least 30 minutes. - Make the Filling:
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Separately, whisk the cold heavy cream until stiff peaks form and fold it gently into the cream cheese mixture until well combined. Finally, fold in the Biscoff spread to create a smooth, uniform filling. - Assemble the Cheesecake:
Transfer the cheesecake filling onto the chilled crust, spreading it evenly across the base. Use a spatula to level the top, then refrigerate for at least 4 hours or overnight to allow it to set completely. - Topping:
Once the cheesecake is set, gently warm the Biscoff spread in the microwave for about 20 seconds until it’s smooth and pourable. Drizzle it over the top, and for extra texture, sprinkle some crushed Biscoff cookies on top. - Serve:
Gently release the cheesecake from the springform pan. Slice and serve cold for the best flavor and texture. This indulgent no-bake Biscoff cheesecake is perfect for any occasion!
Enjoy this creamy, delicious Biscoff Cheesecake—a dessert that’s both trendy and irresistibly good!