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No-Bake Biscoff Cheesecake

A rich and creamy no-bake cheesecake made with Biscoff biscuits, perfect for any gathering or a delicious treat at home.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Belgian
Calories: 414
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g Biscoff biscuits Crushed into fine crumbs
  • 100 g unsalted butter, melted Used to bind the biscuit crust
For the filling
  • 400 g cream cheese, softened Should be at room temperature
  • 100 g powdered sugar For smoother texture
  • 300 ml heavy cream Whipped to soft peaks
  • 1 teaspoon vanilla extract For flavor enhancement
  • Biscoff spread For topping before serving

Method
 

Preparation
  1. Crush the Biscoff biscuits into fine crumbs and mix with melted butter. Press this mixture into the base of a springform pan to form the biscuit base.
  2. In a bowl, beat the cream cheese and powdered sugar until smooth.
  3. In a separate bowl, whip the heavy cream to soft peaks and then fold it into the cream cheese mixture along with the vanilla extract.
  4. Pour the cheesecake filling over the biscuit base and smooth the top.
  5. Refrigerate for at least 4 hours or until set.
  6. Before serving, drizzle Biscoff spread on top of the cheesecake.
  7. Slice and enjoy your rich, creamy no-bake Biscoff cheesecake.

Notes

This cheesecake can be stored in the fridge for up to 5 days. Freeze for up to a month; just thaw overnight in the fridge before serving.