No-Bake Biscoff Cheesecake (Printable Format)
Enjoy a chilled, creamy dessert with Biscoff hints and a crunchy biscuit base—no baking required.
# Needed Ingredients:
→ Crust
01 -
2 1/2 cups crushed Biscoff biscuits
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
16 ounces cream cheese, softened
04 -
1/2 cup powdered sugar
05 -
1/2 cup Biscoff spread
06 -
1 teaspoon vanilla extract
07 -
1 1/4 cups heavy cream, whipped
→ Topping
08 -
1/4 cup Biscoff spread, melted
09 -
Extra Biscoff biscuits, for garnish
# Preparation Steps:
01 -
Combine the crushed Biscoff biscuits and melted unsalted butter in a bowl. Mix until fully moistened, then press the mixture firmly into the base of a 9-inch springform pan to create an even layer. Refrigerate to chill while preparing the filling.
02 -
In a separate large bowl, beat the softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and homogenous.
03 -
Gently fold the whipped heavy cream into the cream cheese mixture using a spatula, ensuring the blend remains light and airy.
04 -
Transfer the cheesecake filling over the chilled biscuit base. Level the surface with an offset spatula, cover, and refrigerate for a minimum of 6 hours for optimal texture.
05 -
Drizzle the top with melted Biscoff spread and decorate with additional Biscoff biscuits prior to serving.
# Supplementary Details:
01 -
For ultra-smooth texture, ensure cream cheese is fully softened and whipped cream is at soft peaks before incorporating.