Description
This no-bake Biscoff cheesecake is a smooth and creamy dessert made with a spiced Biscoff cookie crust, a rich cheesecake filling infused with cookie butter, and a drizzle of melted Biscoff on top. It’s quick, easy, and requires no oven, making it perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 2 ½ cups Biscoff biscuits, crushed
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- 1 ¼ cups heavy cream, whipped
- For the Topping:
- ¼ cup melted Biscoff spread
- Extra Biscoff biscuits for garnish
Instructions
- Mix the crushed Biscoff biscuits with melted butter and press into a 9-inch springform pan. Chill while making the filling.
- Beat the cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
- Gently fold in the whipped cream until fully combined.
- Pour the cheesecake filling over the crust and smooth the top. Refrigerate for at least 6 hours.
- Drizzle with melted Biscoff spread and garnish with extra biscuits before serving.
Notes
For best results, chill the cheesecake overnight. You can also freeze it for up to three months.
- Prep Time: 15 minutes
- Cook Time: 6+ hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American, European