Biscoff Cheesecake
A dreamy no-bake Biscoff Cheesecake that's easy to make and sure to please the whole family.
Ingredients
Crust
- 300 g Biscoff biscuits These cookies provide a fantastic flavor base for the cheesecake.
- 100 g unsalted butter Used to help form the crust, adding rich flavor and texture.
Filling
- 500 g cream cheese The main component for the creamy filling.
- 200 g powdered sugar Sweetens the cheesecake without affecting its smooth texture.
- 300 ml heavy cream Creates a light and airy texture.
- 1 teaspoon vanilla extract Adds flavor enhancement.
- Biscoff spread For topping and added indulgence.
Optional Toppings
- Chocolate shavings Adds richness.
- Fresh fruit Strawberries or raspberries work great.
- Nuts Chopped nuts can add a nice crunch.
Instructions
Preparation
- Crush the Biscoff biscuits into fine crumbs.
- Mix the crumbs with melted butter until combined, then press firmly into the base of a springform pan.
Making the Filling
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract.
Assembling
- Pour the cheesecake filling over the prepared biscuit crust and smooth the top.
- Drizzle the Biscoff spread on top and swirl it into a pattern.
Chilling
- Place the cheesecake in the fridge to set for at least 4 hours, preferably overnight.
Serving
- Once set, slice the cheesecake and serve chilled.
Notes
Biscoff Cheesecake can be made ahead of time and stored in an airtight container in the fridge for about 3 days.