Description
A creamy and delicious no-bake biscoff cheesecake with a crunchy cookie crust. Easy to make and perfect for any occasion.
Ingredients
Scale
- 250g Biscoff cookies (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (softened)
- 100g powdered sugar
- 1 tsp vanilla extract
- 300ml heavy cream (whipped)
- 200g Biscoff spread (melted)
Instructions
- Mix crushed Biscoff cookies with melted butter and press into a springform pan to form the crust.
- Chill the crust in the fridge for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the whipped cream gently.
- Pour half the mixture over the crust.
- Drizzle melted Biscoff spread over the cream cheese layer.
- Add the remaining cream cheese mixture and smooth the top.
- Chill for at least 4 hours or overnight.
- Garnish with extra Biscoff cookies or spread before serving.
Notes
- Use a food processor for finely crushed cookies.
- Make sure cream cheese is at room temperature.
- Chilling time is essential for firm texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: biscoff cheesecake, no bake cheesecake, easy dessert, biscoff recipe