Description
A rich and creamy no-bake Biscoff cheesecake with a buttery biscuit base, smooth caramelized filling, and glossy Biscoff topping—perfect for an indulgent dessert without using the oven.
Ingredients
- 250 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 250 g Biscoff spread
- 300 ml heavy cream, cold
- 80 g powdered sugar
- 1 teaspoon vanilla extract
- 150 g Biscoff spread (for topping)
- 50 g crushed biscuits or crumbs (optional, for garnish)
Instructions
- Mix crushed biscuits with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the base of a springform pan and refrigerate to chill.
- In a large bowl, beat the cream cheese until smooth.
- Add Biscoff spread, powdered sugar, and vanilla extract; mix until creamy and well combined.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the Biscoff mixture to keep it light and airy.
- Spread the filling evenly over the chilled base and smooth the top.
- Refrigerate for at least 6 hours or overnight for best results.
- Warm the Biscoff spread for topping slightly and pour over the cheesecake, spreading evenly.
- Garnish with crushed biscuits if desired, slice, and serve.
Notes
- Chill overnight for best texture and flavor.
- Use full-fat cream cheese for a richer consistency.
- Do not overmix the whipped cream to maintain lightness.
- Warm topping gently to avoid overheating.
- Use a hot knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
