No-Bake Biscoff Cheesecake

No-Bake Biscoff Cheesecake Recipe

Introduction: This No-Bake Biscoff Cheesecake is an irresistible, creamy dessert that combines the rich flavors of Biscoff cookies and a silky cheesecake filling. The combination of a crunchy Biscoff cookie crust, smooth and velvety cheesecake layer, and a luscious Biscoff spread topping creates a treat that’s perfect for any occasion. Best of all, it’s no-bake, making it an easy dessert to whip up without the need for an oven!

Ingredients:

For the crust:

• 250g Biscoff cookies (or speculoos biscuits)
• 1/4 cup melted butter

For the cheesecake filling:

• 2 cups cream cheese (softened)
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup Biscoff spread (or cookie butter)

For the topping:

• 1/2 cup Biscoff spread (melted)
• Crushed Biscoff cookies (for garnish)
• 4-5 whole Biscoff cookies (for decoration)

Instructions:

1. Prepare the Crust:
   • In a food processor, pulse the Biscoff cookies until they are finely crushed.
   • Transfer the crushed cookies to a bowl and add the melted butter. Stir until the mixture is well combined and the crumbs are moistened.
   • Press the cookie mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to compact the crumbs.
   • Place the crust in the fridge to chill while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
   • Add the powdered sugar and vanilla extract, and continue to beat until combined.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully combined.
   • Add the 1/2 cup of melted Biscoff spread and fold it into the cheesecake filling until smooth and well incorporated.
3. Assemble the Cheesecake:
   • Pour the cheesecake mixture over the chilled Biscoff cookie crust in the springform pan. Use a spatula to smooth the top into an even layer.
   • Place the cheesecake in the fridge to set for at least 4 hours, or preferably overnight, to allow it to firm up.
4. Add the Topping:
   • Once the cheesecake has set, melt the 1/2 cup of Biscoff spread in the microwave for about 15-20 seconds, or until smooth and pourable.
   • Drizzle the melted Biscoff spread over the top of the cheesecake and spread it into an even layer.
   • Garnish the cheesecake with crushed Biscoff cookies around the edges and place whole Biscoff cookies in the center for decoration.
5. Serve:
   • Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
   • Slice and serve the No-Bake Biscoff Cheesecake chilled. Enjoy the creamy, dreamy flavors of Biscoff in every bite!

This No-Bake Biscoff Cheesecake is the ultimate indulgent dessert—perfect for any occasion, and so easy to make!