Description
A rich and creamy no-bake Biscoff Cheesecake made with a crunchy biscuit base, smooth Biscoff-infused cream cheese filling, and a glossy caramelized Biscoff topping. This indulgent dessert is simple to prepare and perfect for celebrations or special occasions.
Ingredients
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
- 300 ml double cream
- 400 g full-fat cream cheese
- 200 g Biscoff spread
- 150 g Biscoff spread (topping)
- 50 g Biscoff biscuits, crushed (topping)
Instructions
- Mix crushed Biscoff biscuits with melted butter and press into a 7-inch springform pan. Chill to set.
- Whip double cream, cream cheese, and Biscoff spread until thick and smooth.
- Spread filling evenly over chilled base and smooth the top.
- Refrigerate for at least 3–4 hours or overnight until set.
- Melt Biscoff spread until pourable and spread over the chilled cheesecake.
- Sprinkle crushed biscuits over the top for decoration.
- Chill for another hour before slicing and serving.
Notes
- Use full-fat cream cheese for best texture and stability.
- Chill overnight for clean slicing and best flavor.
- Do not overheat Biscoff topping when melting.
- Digestive biscuits can be used as a substitute for the base.
- Freeze for up to 2 months if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 240mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
