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Biscoff Cheesecake No Bake

A smooth and addictive no-bake cheesecake infused with Biscoff spread, resting on a crunchy biscuit crust.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 250 g Biscoff biscuits
  • 100 g unsalted butter, melted
Filling
  • 400 g cream cheese at room temperature
  • 100 g powdered sugar
  • 300 ml heavy cream
  • 100 g Biscoff spread
  • Vanilla extract (optional) adds flavor

Method
 

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

Notes

For maximum deliciousness, refrigerate overnight. Store leftovers covered in the fridge for about 5-7 days. Can also freeze for up to 3 months.