Description
This Biscoff Cheesecake is a no-bake, ultra creamy dessert featuring a biscoff cookie crust, a rich biscoff cookie butter filling, and a hidden layer of biscoff spread with cookie crumbles in the middle. It's a decadent and easy-to-make cheesecake dream perfect for biscoff lovers.
Ingredients
Scale
Crust
- 13 oz biscoff cookies (375g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 24 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
- ⅛ teaspoon sea salt
- 1 ¼ cup heavy whipping cream (cold)
Middle Layer
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
Topping
- ¾ cup biscoff spread (melted)
- 8 cookies (crumbled)
Instructions
- Prepare the crust: Crush the biscoff cookies finely and mix them with the melted unsalted butter and ¼ teaspoon sea salt until well combined. Press this mixture firmly into the base of a springform pan to form an even crust. Place in the fridge to chill while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, 1 cup biscoff spread, and ⅛ teaspoon sea salt together until smooth and creamy. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
- Assemble the cheesecake: Pour half of the cream cheese filling over the chilled crust and spread evenly. Drizzle the melted ¼ cup biscoff spread over this layer, then sprinkle the 6 crumbled biscoff cookies evenly on top. Pour the remaining cream cheese filling over the middle layer and smooth the top.
- Add the topping: Drizzle the melted ¾ cup biscoff spread on top of the cheesecake. Sprinkle the 8 crumbled cookies evenly as a garnish to finish.
- Chill the cheesecake: Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, until set and firm.
- Serve: Remove the cheesecake from the springform pan, slice into 12 servings, and enjoy this creamy biscoff delight chilled.
Notes
- This cheesecake is a no-bake recipe, so chilling time is essential to achieve proper firmness.
- You can substitute biscoff spread with any cookie butter if biscoff is unavailable.
- Make sure the cream cheese is properly softened for a smooth filling without lumps.
- Press the crust firmly to prevent crumbling when serving.
- For a lighter version, you can reduce the sugar or use lower-fat cream cheese and whipped cream, but the texture will change.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
