Biscoff cheesecake
This easy no-bake Biscoff cheesecake features a buttery Biscoff cookie crust and a creamy cookie butter filling made with cream cheese and whipped cream. It’s rich, smooth, and perfect for holidays, parties, or whenever you’re craving a simple Biscoff dessert.
- Total Time4 hours 20 minutes
- Yield6 1x
- DietVegetarian
Ingredients
Units
Scale
- 7 ounces Biscoff cookies, crushed (reserve 4 cookies for garnish)
- 5 tablespoons melted butter
- 8 ounces (1 cup) cream cheese, softened
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff spread
- 1/2 cup cold whipping cream
Instructions
- Crush the Biscoff cookies into fine crumbs, reserving 4 cookies for garnish.
- Mix the cookie crumbs with the melted butter until combined.
- Press the mixture firmly into a parchment-lined or lightly greased small square pan. Chill while preparing the filling.
- In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
- Add the Biscoff spread and mix until fully combined.
- In a separate bowl, whip the cold whipping cream to stiff peaks.
- Gently fold the whipped cream into the Biscoff mixture until no streaks remain.
- Spread the filling evenly over the prepared crust and smooth the top.
- Garnish with the reserved Biscoff cookies and extra cookie crumbs, if desired.
- Refrigerate for at least 4 hours or overnight until set.
- Slice into 6 to 8 squares and serve chilled.
Notes
- Use full-fat cream cheese for the best texture and stability.
- Make sure the whipping cream is cold before whipping.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 square
- Calories: 375 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Carbohydrates: 31 g
- Protein: 4 g
- Cholesterol: 55 mg
Find it online: https://thisnanacancook.com/no-bake-biscoff-cheesecake/