Description
This indulgent, no-bake dessert features a buttery Biscoff cookie crust, a lusciously creamy cheesecake filling, and a glossy cookie butter topping. It’s rich, spiced, and stunningly simple to make.
Ingredients
200g Biscoff cookies (about 1 ¾ cups crushed),90g unsalted butter, melted (about 6 tbsp),Pinch of salt,500g full-fat cream cheese, softened (about 2 cups),100g powdered sugar (about ¾ cup),200g Biscoff spread, divided (about ¾ cup for filling + ¼ cup for topping),240ml heavy cream (1 cup), whipped to stiff peaks,1 tsp vanilla extract
Instructions
Step 1 – Make the crust: Crush Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter and salt until fully combined. Press firmly into the base of a springform pan. Chill in the fridge while preparing the filling.,Step 2 – Whip the cream: In a chilled bowl, whip heavy cream to stiff peaks. Set aside.,Step 3 – Prepare the filling: In a separate bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and ¾ cup of Biscoff spread. Mix until fully combined. Gently fold in whipped cream until incorporated.,Step 4 – Assemble the cheesecake: Spread filling over chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight to set.,Step 5 – Add topping: Microwave remaining Biscoff spread until pourable. Pour over set cheesecake and smooth with a spatula. Garnish with crushed cookies or whipped cream if desired.
Notes
VARIATIONS: Substitute graham crackers or digestive biscuits for the crust if Biscoff cookies are unavailable.,PRESENTATION: Make individual servings in mason jars or ramekins for a party-friendly twist.,STORAGE: Keeps in the fridge for up to 4 days; freezes well for up to a month.,SLICE CLEANLY: Dip your knife in hot water and wipe dry before each cut for neat slices.
