Description
This No Bake Biscoff Cheesecake is a creamy, indulgent dessert with a caramelized Biscoff cookie crust, a rich Biscoff cream cheese filling, and a smooth melted Biscoff topping. It’s perfect for entertaining or enjoying as a make-ahead treat without turning on the oven.
Ingredients
- Crust:
- 300 g Biscoff biscuits (about 38 cookies)
- 110 g unsalted butter, melted (1/2 cup)
- Filling:
- 600 g cream cheese, room temperature
- 50 g icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 120 g Biscoff spread, melted
- 100 g sweetened condensed milk
- 250 ml double or heavy cream
- Topping:
- 150 g Biscoff spread, melted
- 2–3 Biscoff biscuits, crushed (for garnish)
Instructions
- Grease and line a 7.5-inch springform pan.
- Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
- Mix biscuit crumbs with melted butter and press into the base of the pan. Chill while preparing the filling.
- In a bowl, beat cream cheese until smooth. Add icing sugar, vanilla, and lemon juice and mix well.
- Stir in melted Biscoff spread, then mix in condensed milk and cream. Whip until thickened and creamy.
- Pour filling over chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- Once set, pour melted Biscoff spread over the cheesecake and tilt to cover evenly. Decorate with crushed Biscoff cookies.
- Chill again briefly, then slice and serve.
Notes
- No gelatin needed—cream and condensed milk help the filling set.
- Make it a day ahead for best texture.
- Serve in jars or bars for individual portions.
- Add dark chocolate drizzle or sea salt for variations.
- Use digestive or graham crackers as a crust alternative if desired.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 290mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
