No Bake Biscoff Cheesecake
A creamy, rich No Bake Biscoff Cheesecake that transforms the classic dessert into something uniquely delicious, featuring a cookie crust and Biscoff spread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 260 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 300g Biscoff biscuits (crushed)
- 150g unsalted butter (melted)
- 300g cream cheese
- 100g powdered sugar
- 300ml heavy cream
- 100g Biscoff spread
- 1 tsp vanilla extract
Instructions
- Create the cookie crust: In a bowl, mix the crushed Biscoff biscuits with melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
- Whip the cream cheese mixture: In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
- Melt the Biscoff spread: Melt the Biscoff spread slightly in the microwave to make it pourable, then fold it into the cream cheese mixture until well combined.
- Assemble the cheesecake: Pour the filling over the crust in the springform pan, smoothing the top.
- Chill to set: Refrigerate for at least 4 hours or until set.
- Serve and enjoy: Once set, release the springform pan and serve chilled.
Notes
Serve with fresh whipped cream or a drizzle of chocolate sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://thestationrecipes.com/no-bake-biscoff-cheesecake/