Dessert
No-Bake Biscoff Cheesecake
6 h 40 minServes 10Nutri-Score E€€
E
6 h 40 min
6 h 40 minNo-Bake Biscoff Cheesecake
what you need
Ingredients
butter (melted)Dairy85 g
Biscoff cookies (crushed)Bakery255 g
cream cheese (softened)Dairy570 g
fine sugarPantry50 g- Biscoff spreadPantry240 g
heavy creamDairy300 ml- vanilla extractPantry5 ml
- Biscoff spread (melted, for topping)Pantry60 g
- Biscoff cookies (crushed, for topping)Bakery40 g
per serving
Nutrition
408kcal
- Carbs
- 30 g
- Proteins
- 5 g
- Fat
- 30 g
what you’ll use
Tools
Springform pan
Mixing bowl
Hand mixer
Microwave
step by step
Method
- Step 1
Line the pan
- Line an 8-inch springform pan with parchment paper or wax paper.
- Step 2
Make the crust
- Mix the crushed Biscoff cookies and melted butter.
- Press the mixture into the pan.
- Chill in the freezer while making the filling.
- Step 3
Make the filling
- Beat the cream cheese and sugar in a mixing bowl until smooth.
- Add the Biscoff spread and beat again.
- Pour in the heavy cream and vanilla and beat until thick.
- Step 4
Assemble and chill
- Spread the filling over the crust.
- Refrigerate at least 6 hours or overnight.
- Step 5
Top and serve
- Melt the extra Biscoff spread in the microwave for 10-15 seconds, pour it on top and spread evenly.
- Add crushed cookies around the edges.
- Chill 30 minutes before serving.