No-Bake Biscoff Cheesecake
This delightful No-Bake Biscoff Cheesecake is a simple and luscious dessert that’s perfect for any occasion, featuring a creamy filling and delicious cookie butter flavor.
Ingredients
For the Crust
- 2.5 cups Biscoff biscuits, crushed
- 0.5 cups unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened Ensure at room temperature
- 0.5 cups powdered sugar
- 0.5 cups Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- 1.25 cups heavy cream, whipped
For the Topping
- 0.25 cups melted Biscoff spread
- to taste Extra Biscoff biscuits for garnish
Instructions
Preparation
- In a mixing bowl, combine the crushed Biscoff biscuits with the melted butter. Mix well until all the crumbs are moistened.
- Press this mixture firmly into a 9-inch springform pan to form the crust. Chill the crust in the refrigerator while preparing the cheesecake filling.
Cheesecake Filling
- In another bowl, beat the softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and creamy.
- Gently fold in the whipped heavy cream into the cream cheese mixture until fully combined, being careful not to deflate it.
Final Assembly
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and place the cheesecake in the refrigerator. Allow it to chill for at least 6 hours or overnight.
- Once set, drizzle the melted Biscoff spread over the top and garnish with extra Biscoff biscuits before serving.
Notes
Keep the cheesecake in the refrigerator for up to 5 days, or freeze individual slices for up to a month. Thaw overnight in the refrigerator before serving.
