Description
This Biscoff Cheesecake combines a rich, caramelized Biscoff cookie crust with a creamy cheesecake filling infused with Biscoff spread. The result is a decadent, no-bake dessert that’s easy to make and perfect for special occasions or indulgent treats.
Ingredients
23 Biscoff cookies
1/4 cup butter
1/2 cup + 1 tbsp Biscoff spread
2 blocks cream cheese (500g total)
1 cup icing sugar
3/4 cup Biscoff spread, melted
2 Biscoff cookies (for garnish)
Instructions
- Prepare the Crust: Crush the 23 Biscoff cookies into fine crumbs using a food processor. Mix the melted butter with the cookie crumbs until fully coated. Press the mixture into an 8×8 baking pan and refrigerate while preparing the filling.
- Mix the Filling: Beat together the Biscoff spread and cream cheese in a stand mixer or with a hand mixer until smooth. Add icing sugar and continue mixing until smooth.
- Assemble the Cheesecake: Pour the cheesecake filling onto the prepared cookie crust, smoothing it out evenly with a spatula. Drizzle melted Biscoff spread over the top and sprinkle crushed Biscoff cookies around the edges for garnish.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
Notes
- Vegan Option: Use vegan butter and vegan cream cheese for a vegan-friendly cheesecake.
- Storage: Keep the cheesecake covered in the fridge for up to 3 days.
- Prep Time: 20 minutes (not including chill time)
- Cook Time: undefined
- Category: Dessert
- Method: No-bake
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
