Dreamy No-Bake Biscoff Cheesecake You'll Love to Devour

Indulge in a No-Bake Biscoff Cheesecake that combines creamy filling and a crumbly crust for an irresistible dessert experience.

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Prep Time 30

Chilling Time 6

Total Time 6 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

250 grams Biscoff Biscuits Can substitute with gluten-free speculoos cookies.
100 grams Unsalted Butter (melted) Best for flavor balance.

For the Filling

450 grams Cream Cheese (softened) Use at room temperature.
100 grams Powdered Sugar Granulated sugar can be a substitute.
200 grams Biscoff Spread Other flavored spreads may be used.
1 teaspoon Vanilla Extract Opt for pure for best results.
250 milliliters Heavy Cream Light cream reduces richness.

For the Topping

100 grams Melted Biscoff Spread Drizzle for extra flavor.
Crushed Biscoff Biscuits Optional garnish.

Equipment

food processor
Mixing Bowl
electric mixer
springform pan

Method

Step-by-Step Instructions

Crush Biscoff biscuits into fine crumbs and mix with melted butter. Press into a springform pan and refrigerate for 30 minutes.
Beat softened cream cheese and powdered sugar until smooth. Add Biscoff spread and vanilla; mix until combined.
Whip heavy cream until soft peaks form, then gently fold into the Biscoff mixture.
Pour the filling over the crust in the springform pan, smooth the top, and refrigerate for at least 6 hours.
Remove from pan, drizzle melted Biscoff spread on top, garnish with crushed biscuits if desired, and serve chilled.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 90mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Make sure to let the cream cheese soften at room temperature and chill overnight for best results.

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