Description
Biscoff Cheesecake is a no-bake dessert that combines the creamy richness of cheesecake with the caramelized flavor of Biscoff cookies and spread. Perfect for any occasion!
Ingredients
Scale
- 200 g Biscoff biscuits (crushed)
- 80 g unsalted butter (melted)
- 300 ml double cream
- 400 g full-fat cream cheese
- 200 g Biscoff spread (divided into two portions)
- 150 g Biscoff spread (melted for the topping)
- 50 g Biscoff biscuits (for decoration, crushed)
Instructions
- Crush the Biscoff biscuits into fine crumbs. Mix with melted butter and press into the bottom of a springform tin. Chill in the fridge.
- In a large mixing bowl, combine double cream, cream cheese, and half of the Biscoff spread. Use an electric whisk to blend until thick and creamy.
- Spread the cheesecake filling over the biscuit base. Smooth the top and chill for at least 3 hours, or overnight.
- Melt the remaining Biscoff spread and pour over the chilled cheesecake. Garnish with crushed Biscoff biscuits. Chill again for 1 hour before serving.
Notes
- Ensure the cheesecake chills long enough to set properly, ideally overnight.
- Avoid over-whipping the cream to prevent it from turning into butter.
- Room temperature cream cheese ensures smoother blending.
- If desired, add a layer of caramel sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cheesecake)
- Calories: 400
- Sugar: 24g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Biscoff cheesecake, no-bake cheesecake, Biscoff dessert, caramel cheesecake, cheesecake recipe, easy cheesecake, Biscoff spread