No Bake Biscoff Cheesecake
No Bake Biscoff Cheesecake is a thick and cheesecake cookie butter filled cheesecake on a Biscoff cookie crust topped with melted Biscoff spread and crushed Biscoff cookies.
Servings: 16 Pieces
Calories: 373kcal
Ingredients
Base;
- 3 Cups Biscoff Cookies*, Crushed (300g)
- ⅓ Cup Butter, Melted (75g)
Cheesecake;
- 3 Cups Cream Cheese, Room Temperature (750g)
- 1 Cup Whipping Cream
- ½ Cup Icing Sugar (60g)
- 1 teaspoon Vanilla Extract
- 1 Cup Biscoff Spread (250g)
Optional Decorating;
- ¼ Cup Biscoff Spread, Melted (62g)
- 10 Biscoff Biscuits, Crushed
Instructions
Base;
- Line and grease a 22cm round springform pan or cake tin with a loose bottom and set aside.
- Alternatively use a 9"x9" rectangle baking pan.
- Crush the Biscoff cookies and mix with the melted butter.
- Press into the base of the prepared pan. and place in the fridge while you make your cheesecake filling.
Cheesecake;
- Beat the softened cream cheese until no lumps remain.
- Beat in the icing sugar, vanilla extract and biscoff spread and beat until smooth.
- Add in the cream and beat until the mixture becomes creamy and slightly stiff.
- Pour the mixture over the crust and spread into an even layer.
- Allow to set for at least four hours but it tastes better if it has rested overnight.
- Before serving, decorate with a Biscoff spread drizzle and crushed Biscoff cookies.
Video
Notes
If you can't find Biscoff biscuits, you can replace with digestive biscuits, Graham Crackers or any other spiced biscuit you can find.
Nutrition
Serving: 1Piece | Calories: 373kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 53mg | Sodium: 359mg | Potassium: 12mg | Fiber: 1g | Sugar: 20g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 1mg