No Bake Biscoff Cheesecake
A rich, creamy no-bake cheesecake with a crunchy Biscoff biscuit base and silky vanilla filling, topped with warm caramelized cookie spread.
Equipment
Ingredients
Crust
Biscoff biscuits (crushed)
600 g
butter (melted)
300 g
Filling
cream cheese (softened)
880 g
heavy cream (cold)
440 ml
vanilla bean (seeds only)
1 piece
powdered sugar
4 tbsp
salt
1 pinch
Topping
Biscoff spread (warmed)
200 g
Instructions
Prepare the crust base
Crush the Biscoff biscuits and mix with melted butter to create the cheesecake base.
Press crust into pan
Transfer the biscuit mixture to an 11-inch springform pan and press evenly across the bottom.
Chill the crust
Place the pan in the refrigerator to allow the crust to set firmly.
Prepare cream cheese base
Mix vanilla bean seeds, powdered sugar, and cream cheese until smooth and well combined.
Whip the cream
Whip the heavy cream until stiff peaks form for a light, airy texture.
Fold in cream cheese mixture
Gently fold the cream cheese mixture into the whipped cream until fully incorporated.
Fill and top the cheesecake
Pour the filling over the chilled crust and spread evenly. Warm the Biscoff spread and drizzle over the top.
Chill to set
Refrigerate the cheesecake for at least 4 hours or overnight until completely set.
Original recipe
Storage
Store covered in the refrigerator. Can be frozen whole or in portions wrapped tightly in plastic wrap and foil.
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