Description
Enjoy a delightful no-bake Biscoff cheesecake featuring a buttery Biscoff cookie crust and a creamy filling made with cream cheese and Biscoff spread. Topped with melted Biscoff and crushed cookies, this dessert is perfect for any occasion and sure to impress your guests!
Ingredients
Scale
- 250g Biscoff cookies (crushed)
- 100g unsalted butter (melted)
- 2 tablespoons granulated sugar
- 600g cream cheese (softened at room temperature)
- 200g powdered sugar
- 1 teaspoon vanilla extract
- 300ml heavy whipping cream
- 200g Biscoff spread
- 2 teaspoons gelatin powder (optional, for stability)
- 3 tablespoons cold water (if using gelatin)
- 100g Biscoff spread (melted)
- Crushed Biscoff cookies (for garnish)
- Whipped cream (optional, for decoration)
Instructions
- Preheat your oven to 180°C (350°F).
- In a medium mixing bowl, combine the crushed Biscoff cookies, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps.
- In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 3-5 minutes with an electric mixer on high speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; fold until just combined.
- If using gelatin for added stability, sprinkle the gelatin powder over the cold water in a small bowl and let it sit for about 5 minutes to bloom. Then, heat the mixture in the microwave for about 10-15 seconds until dissolved. Allow it to cool slightly before adding it to the cheesecake mixture.
- Incorporate the Biscoff spread into the cream cheese mixture, mixing until fully combined. If using gelatin, add it at this stage and mix well.
- Once the crust has cooled completely, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- After the cheesecake has set, melt the additional 100g of Biscoff spread in the microwave for about 20-30 seconds until it is pourable.
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Drizzle the melted Biscoff spread over the top of the cheesecake, allowing it to drip down the sides for a beautiful presentation.
- Sprinkle crushed Biscoff cookies over the top for added texture and decoration.
- If desired, pipe whipped cream around the edges of the cheesecake for an extra touch of elegance.
- Slice the cheesecake into wedges using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe it dry before slicing.
- Serve the cheesecake chilled, and enjoy the rich, creamy texture combined with the spiced flavor of Biscoff cookies.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a firmer cheesecake, consider using gelatin as indicated in the recipe.
- This cheesecake can be made a day in advance for optimal flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes