Biscoff Cheesecake
Indulge in the irresistible allure of this no-bake Biscoff Cheesecake, a creamy, caramel-infused dessert that's as decadent as it is easy to make. Featuring a buttery Biscoff cookie base, a luscious filling of smooth cream cheese, whipped cream, and velvety Biscoff spread, this cheesecake delivers the perfect balance of sweet and spiced flavors in every bite. Topped with a sprinkle of crushed Biscoff cookies for added texture, this dessert is a dream for cookie butter lovers. With just 30 minutes of prep time and an overnight chill, this show-stopping, make-ahead treat is perfect for parties, holidays, or any special occasion. Ideal for serving up to 12 guests, it’s as visually stunning as it is delicious, making it a must-try for your dessert repertoire. Keywords: Biscoff Cheesecake, no-bake dessert, cookie butter cheesecake, easy cheesecake recipe, holiday dessert.
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Recipe Information
Ingredients
- 250 grams Biscoff cookies
- 100 grams Unsalted butter
- 500 grams Cream cheese
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 grams Biscoff spread
- 250 milliliters Heavy cream
- 50 grams Biscoff cookies
Instructions
Place 250 grams of Biscoff cookies in a food processor and blend until you achieve fine crumbs.
Melt 100 grams of unsalted butter in a saucepan or microwave.
Combine the cookie crumbs with the melted butter in a mixing bowl, stirring until the crumbs are evenly moistened.
Press the mixture evenly into the base of a 23cm springform cake tin, using the back of a spoon to compact it down. Chill the crust in the refrigerator for approximately 20 minutes.
In another mixing bowl, beat together 500 grams of cream cheese and 100 grams of powdered sugar until smooth and creamy.
Add 1 teaspoon of vanilla extract, and 200 grams of Biscoff spread into the cream cheese mixture, and beat again until everything is smoothly combined.
In a separate bowl, whip 250 milliliters of heavy cream until it holds soft peaks.
Gently fold the whipped cream into the cream cheese mixture until completely incorporated.
Spoon the cheesecake filling over the chilled crust and smooth the top with a spatula.
Crush 50 grams of Biscoff cookies and sprinkle them over the top of the cheesecake for decoration.
Chill the cheesecake in the refrigerator for at least 4 hours or until set. For best results, let it chill overnight.
Remove the cheesecake from the fridge about 15 minutes before serving to allow the flavors to soften and the texture to become creamy.
Unclip the springform tin carefully, slice, and serve the cheesecake.
Nutrition Facts
Calories |
6346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 481.1 g | 617% | |
| Saturated Fat | 251.0 g | 1255% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 454.6 g | 165% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 290.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
