Prep Time:
30 minutes
Calling all Biscoff lovers! 🎉 Get ready to indulge in the ultimate treat with my No-Bake Biscoff Cheesecake recipe – guaranteed to be the best you’ve ever tasted! If you’re a fan of that irresistible Biscoff flavor, this dessert is tailor-made for you. Creamy, dreamy cheesecake meets the iconic taste of Biscoff cookies, resulting in a mouthwatering masterpiece that’s impossible to resist. Plus, it’s no-bake, making it a hassle-free delight! Treat yourself and your taste buds to pure bliss with every decadent bite. Enjoy!.
Servings:
12 servings
Ingredients
Method
Line the base and side of a 15 cm springform pan with parchment paper.
Crust: Combine the butter and 350 g of the finely crushed cookies. Mix it thoroughly. Keep the other 50 g of cookies aside for the top layer.
Transfer the biscuit mixture to the pan and gently press it to form a crust on the base and up on the side. Store in the fridge while you prepare the filling.
Cheesecake filling: Whisk together the cream cheese, only 300 g of Biscoff cookie butter, powdered sugar and 50 ml of the cream until smooth and creamy.
Take out the base from the fridge and pour the prepared filling over it. Spread evenly. Store in the fridge again while you prepare your top layer.
Top layer: Whisk together the leftover 150 ml of cream and the other 100 g Biscoff spread until smooth. Remove cheesecake from the fridge and spread the top layer evenly over the cheesecake layer. Sprinkle the leftover 50 g Biscoff crushed biscuits on top.
Refrigerate overnight or minimum for 3 hours.
Unmolding: Release the clip, gently pull the pan down. Transfer the base to the cake stand or platform. Insert a broad spatula in between the crust and base of the pan carefully. Gently remove it from the pan’s base. Since we have lined it, it will come off easily.
Store in the fridge.