Description
A creamy and delightful No Bake Biscoff Cheesecake with the perfect balance of sweet and slightly salty flavors.
Ingredients
Scale
- 25 Biscoff Cookies
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread (for mixing and drizzling)
Instructions
- Prepare the Crust: Crush Biscoff cookies in a food processor until fine crumbs form. Mix with melted butter until it resembles wet sand. Press into the bottom of a springform pan.
- Make the Filling: Blend cream cheese and powdered sugar until smooth. Add vanilla extract and mix well.
- Whip Your Cream: Whip heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Combine and Pour: Fold in half of the Biscoff spread into the filling and pour over the crust, smoothing the top.
- Chill: Cover and refrigerate for at least 4 hours, or overnight, to set.
- Garnish and Serve: Drizzle remaining Biscoff spread on top and serve chilled, garnished with crushed Biscoff.
Notes
For added texture, consider topping with chopped nuts or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Keywords: cheesecake, no bake, Biscoff, dessert, easy dessert
