Description
Creamy, rich, and full of caramelized flavor—this Biscoff Cheesecake is the ultimate no-bake dessert. Easy to make with a crunchy cookie crust and silky filling, it’s perfect for any occasion.
Ingredients
- 250g Lotus Biscoff cookies (about 2 cups, crushed)
- 100g unsalted butter, melted (about ½ cup)
- 500g cream cheese, softened (about 2 ¼ cups)
- 300ml heavy cream (about 1 ¼ cups)
- 150g Biscoff spread (about ½ cup + 2 tbsp, smooth or crunchy)
- 80g powdered sugar (about ⅔ cup)
- 1 tsp vanilla extract (optional)
- Extra Biscoff spread and cookies for topping
Instructions
Step 1 – Make the crust
- Crush Biscoff cookies into fine crumbs.
- Mix with melted butter until combined.
- Press firmly into the base of a springform pan and chill in the fridge.
Step 2 – Prepare the filling
- Beat softened cream cheese until smooth.
- Add powdered sugar, vanilla, and Biscoff spread; mix well.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into the cream cheese mixture.
Step 3 – Assemble & chill
- Spread filling evenly over the cookie base.
- Chill for at least 4–6 hours (preferably overnight) to set.
Step 4 – Decorate & serve
- Drizzle melted Biscoff spread on top.
- Add whipped cream swirls and crushed cookies.
- Slice and enjoy!
Notes
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
- Let the cheesecake chill overnight for the best flavor and texture.
- Use full-fat cream cheese for maximum creaminess.
- Add berries on top for a fresh, tangy twist.
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Cook Time: 0 minutes