Description
A delightful no-bake cheesecake featuring rich Biscoff cookies and spread for a creamy, decadent dessert that’s easy to make.
Ingredients
Scale
- 300g Biscoff cookies
- 100g melted butter
- 500g cream cheese
- 100g sugar
- 300ml whipping cream
- 200g Biscoff spread
- 1 tsp vanilla extract
- 100g crushed Biscoff cookies (for garnish)
Instructions
- Crush the Biscoff cookies into fine crumbs and mix them with melted butter. Press this mixture into the bottom of a springform pan and set aside.
- Beat the cream cheese until it’s smooth and creamy.
- Incorporate the Biscoff spread into the cream cheese mixture, blending thoroughly until combined.
- Whip the cream to soft peaks in a separate bowl. Gently fold it into the cream cheese mixture for a light texture.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 240-360 minutes, or until it’s completely set.
- Heat the extra Biscoff spread slightly and drizzle it over the top. Finally, sprinkle with crushed Biscoff cookies for an extra crunchy finish.
Notes
Store leftover cheesecake tightly covered in the refrigerator for 3-5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg