Description
This no-bake Biscoff cheesecake has a buttery cookie crust, creamy cookie butter filling, and a spiced finish. It is an easy make-ahead dessert.
Ingredients
- 2½ cups Biscoff biscuits, finely crushed
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ cup Biscoff spread (cookie butter)
- 1 teaspoon vanilla extract
- 1¼ cups heavy cream, whipped to soft peaks
- ¼ cup melted Biscoff spread
- 4 crushed Biscoff biscuits for garnish
Instructions
- Crush Biscoff biscuits in a food processor until fine. Combine with melted butter and stir until the texture resembles damp sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Beat softened cream cheese and powdered sugar until smooth in a large bowl. Add Biscoff spread and vanilla extract and mix until well combined.
- Whip heavy cream until soft peaks form in a separate bowl. Gently fold the whipped cream into the Biscoff mixture until evenly combined.
- Pour the filling over the chilled crust. Smooth the top with a spatula, cover, and refrigerate for at least 6 hours or overnight until firm.
- Once set, drizzle melted Biscoff spread over the top and sprinkle with crushed biscuits.
- Slice with a clean knife for smooth edges. Serve chilled.
Notes
- Chill time is a minimum of 6 hours for the cheesecake to set properly.
- Use a 9-inch springform pan for best results.
- Whip heavy cream separately before folding it into the cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American