Description
A rich and creamy no-bake cheesecake infused with the delicious flavor of Biscoff cookies and spread.
Ingredients
Scale
- 2 cups Biscoff cookies, crushed
- 1/2 cup melted butter
- 16 oz (450 g) cream cheese, softened
- 1 cup Biscoff spread (cookie butter)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1/2 cup Biscoff spread, melted (for topping, optional)
- Crushed Biscoff cookies for garnish (optional)
Instructions
- Mix crushed Biscoff cookies with melted butter. Press into the bottom of a springform pan. Chill in the refrigerator while making the filling.
- In a large bowl, beat the cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla. Mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture.
- Pour the filling over the crust and smooth the top. Refrigerate for at least 6 hours or overnight until set.
- Once set, pour melted Biscoff spread on top and sprinkle with crushed cookies. Chill again for 15–20 minutes.
- Slice and enjoy this rich, creamy, no-bake cheesecake with irresistible cookie butter flavor!
Notes
- For best results, use cold heavy cream for whipping.
- Allow the cheesecake to set overnight for a firmer texture.
- Feel free to adjust the amount of Biscoff spread based on your taste preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg