No-Bake Biscoff Cheesecake! 😍 yummiest and easiest cheesecake ever!

Ingredients

• 200 g Biscoff Cookies (finely crushed; about 1 1/2 cups)
• 80 g Unsalted Butter (melted; about 1/3 cup)
• 400 g Cream Cheese (softened at room temperature; 14 oz block)
• 1 tsp Vanilla Extract (pure vanilla)
• 100 g Powdered Sugar (sifted)
• 200 g Biscoff Spread (room temperature for easier mixing; about 1 cup)
• 200 ml Heavy Whipping Cream (chilled; will be whipped to stiff peaks)
• 30 g Additional Biscoff Spread for Topping (about 2 tbsp, drizzled)
• 20 g Crushed Biscoff Cookies for Garnish (about 2 tbsp)
• 1 Whole Biscoff Cookie (optional center) (for decorative centerpiece)

Instructions

1. Prepare the Crust

   Place Biscoff cookies in a food processor and pulse until finely crushed. Transfer the crumbs to a bowl, add melted butter, and stir until the mixture resembles wet sand.

   Time: PT5M

2. Form the Crust

   Line the bottom of an 8‑inch springform pan with parchment paper. Press the cookie‑butter mixture evenly into the base using the back of a spoon or the bottom of a glass, creating a firm, even layer.

   Time: PT5M

3. Chill the Crust

   Place the pan with the crust in the refrigerator to firm up while you prepare the filling.

   Time: PT15M

   Temperature: 4°C

4. Whip the Cream

   In a clean bowl, pour the chilled heavy cream and whip with an electric mixer on medium‑high speed until stiff peaks form and the volume roughly doubles.

   Time: PT5M

5. Blend the Cream Cheese Base

   In a second bowl, beat the softened cream cheese until smooth. Add vanilla extract and powdered sugar, mixing until fully incorporated.

   Time: PT5M

6. Incorporate Biscoff Spread

   Add the Biscoff spread to the cream cheese mixture and blend until the spread is fully integrated, creating a uniform caramel‑brown base.

   Time: PT3M

7. Fold in Whipped Cream

   Gently fold the whipped cream into the Biscoff‑cream cheese base using a spatula, turning the mixture over until just combined. The filling should be light and airy.

   Time: PT5M

8. Assemble the Cheesecake

   Transfer the filling onto the chilled crust, spreading it evenly with an offset spatula. Smooth the top.

   Time: PT5M

9. Add Toppings

   Drizzle additional Biscoff spread over the surface, sprinkle crushed Biscoff cookies around the edge, and place a whole Biscoff cookie in the center for decoration.

   Time: PT5M

10. Chill Overnight

    Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is firm.

    Time: PT6H

    Temperature: 4°C

11. Serve

    Run a thin knife around the edge of the springform pan, release the latch, and gently lift the sides. Slice with a warm knife for clean cuts and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g