Description
A luscious, no-bake cheesecake featuring a crunchy Biscoff cookie crust and a creamy cookie butter filling. Topped with a glossy Biscoff glaze for an indulgent finish.
Ingredients
Scale
- 250g Biscoff cookies
- 50g melted unsalted butter
- 500g full-fat cream cheese, room temperature
- 250g Biscoff spread
- 100g powdered sugar
- 300ml heavy whipping cream, cold
- 100g Biscoff spread (for the topping)
Instructions
- Crush Biscoff cookies into fine crumbs and mix with melted butter. Press firmly into a 9-inch springform pan and freeze for 15 minutes.
- Beat room-temperature cream cheese and powdered sugar until smooth and creamy.
- Mix in 250g of Biscoff spread until fully incorporated.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight.
- Melt the remaining Biscoff spread in the microwave for 20 seconds and pour over the set cheesecake.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Belgian-inspired