Description
This No Bake Biscoff Cheesecake is a rich and creamy dessert that combines the irresistible flavors of Biscoff cookies and spread with smooth cream cheese and whipped cream. Perfect for a quick and easy treat, this cheesecake requires no baking and is sure to impress with its delicious taste and beautiful marbled topping.
Ingredients
Scale
Crust
- 250g Biscoff cookies
- 100g unsalted butter, melted
Filling
- 400g cream cheese, softened
- 100g granulated sugar
- 250g Biscoff spread
- 300ml heavy cream
Instructions
- Prepare the Crust: Start by crushing 250g of Biscoff cookies into fine crumbs. In a medium bowl, mix the cookie crumbs with 100g of melted unsalted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat 400g of softened cream cheese and 100g of granulated sugar together until smooth and creamy. Add 250g of Biscoff spread and mix until combined. In a separate bowl, whip 300ml of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Drizzle some extra Biscoff spread on top if desired, and use a knife to create a marbled effect. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
- Serve: Once the cheesecake is set, run a knife around the edges of the springform pan before releasing the sides. Slice and serve chilled, garnished with additional Biscoff cookies or whipped cream if you like.
Notes
- For best results, refrigerate the cheesecake overnight to allow it to fully set.
- You can substitute Biscoff spread with any other flavored cookie butter if desired.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use a gentle folding technique to keep the whipped cream fluffy and light in the filling.
- This cheesecake should be stored in the refrigerator and consumed within 3-4 days.
