Description
This no-bake Biscoff cheesecake is rich, creamy, and bursting with caramelized cookie flavor. A buttery Biscoff crust and velvety filling make it the ultimate treat for dessert lovers!
Ingredients
Crust:
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1½ cups Biscoff cookie crumbs (about 25 cookies)
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5 tablespoons unsalted butter, melted
Filling:
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16 oz (2 packages) cream cheese, softened
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½ cup powdered sugar
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¾ cup Biscoff spread (cookie butter)
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1 teaspoon vanilla extract
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1 cup heavy whipping cream, whipped to stiff peaks
Topping (optional):
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¼ cup Biscoff spread, melted
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Crushed Biscoff cookies for garnish
Instructions
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Make the crust: Combine cookie crumbs and melted butter. Press into the bottom of a springform pan. Chill in the fridge while preparing the filling.
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Make the filling: Beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
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Gently fold in whipped cream until fully combined.
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Pour filling over crust, smooth the top, and chill for at least 4–6 hours or overnight.
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Optional topping: Drizzle with melted Biscoff spread and sprinkle crushed cookies on top before serving.
Notes
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For a firmer texture, freeze for 1 hour before slicing.
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Use a piping bag for whipped cream swirls for extra flair.
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Store in the refrigerator for up to 5 days or freeze slices for a longer shelf life.
- Prep Time: 20 minutes |
- Cook Time: 0 minutes (chilling required)
Nutrition
- Calories: 430 kcal
- Sugar: 22g
- Fat: 34g
- Saturated Fat: 19g
- Carbohydrates: 30g
- Protein: 5g