Description
A rich, creamy, and indulgent Biscoff cheesecake made without baking. Perfect for any Biscoff lover and an easy dessert to prepare for special occasions.
Ingredients
Units
Scale
- 250g Biscoff biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g powdered sugar
- 300ml heavy cream, whipped
- 150g Biscoff spread, melted (plus extra for drizzling)
- Extra Biscoff biscuits for topping
Instructions
- Mix the crushed Biscoff biscuits with melted butter until fully combined.
- Press the mixture into the base of a springform pan and refrigerate while preparing the filling.
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Fold in the whipped heavy cream and melted Biscoff spread gently.
- Spread the cheesecake filling evenly over the biscuit base.
- Chill in the refrigerator for at least 4-6 hours, preferably overnight, until set.
- Before serving, drizzle extra melted Biscoff spread on top and decorate with extra Biscoff biscuits.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Use a springform pan for easy removal.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg