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Biscoff Cheesecake No Bake

A smooth and creamy no-bake cheesecake made with Biscoff cookies and a delightful filling that melts in your mouth.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 250 g Biscoff biscuits Crushed into fine crumbs
  • 100 g unsalted butter Melted
For the filling
  • 400 g cream cheese Bring to room temperature for easier mixing
  • 100 g powdered sugar For sweetness
  • 300 ml heavy cream Whipped to soft peaks
  • 100 g Biscoff spread For flavoring
  • 1 tsp vanilla extract Optional for added flavor

Method
 

Preparation
  1. Crush the Biscoff biscuits into fine crumbs and mix them with the melted butter.
  2. Press this mixture into the base of a springform pan to form the crust.
  3. In a mixing bowl, beat the cream cheese and powdered sugar together until smooth.
  4. In another bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.
  5. Add the Biscoff spread and mix until well combined.
  6. Pour the cheesecake filling over the crust, smoothing the top with a spatula.
  7. Refrigerate for at least 4 hours or until set.
  8. Remove from the pan, slice, and serve, optionally drizzling with more Biscoff spread.

Notes

Chill your mixing bowl for best results with whipping cream. Store in the fridge for up to 5 days. Do not freeze.