Description
This Biscoff Cheesecake is a no-bake, ultra creamy dessert featuring a biscoff cookie crust, layers of biscoff spread, and crumbled biscoff cookies for extra texture and flavor. It's a cookie butter cheesecake dream that's easy and fast to make with simple ingredients.
Ingredients
Scale
Crust
- 13 oz biscoff cookies (about 1.5 packs, 375g)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Cheesecake Filling
- 1 ¼ cup heavy whipping cream (cold)
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
Layer & Topping
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
- ¾ cup biscoff spread (melted)
- 8 biscoff cookies (crumbled)
Instructions
- Prepare the crust: Crush the 13 oz biscoff cookies into fine crumbs. Mix them with melted unsalted butter and ¼ teaspoon sea salt until combined. Press the mixture evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large bowl, whip the cold heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese with ⅛ teaspoon sea salt until smooth. Gradually add the sifted powdered sugar and biscoff spread, mixing until fully incorporated and creamy.
- Combine cream and filling: Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Layer the cheesecake: Spread half of the cheesecake filling evenly over the prepared crust. Drizzle ¼ cup melted biscoff spread over this layer and sprinkle with 6 crumbled biscoff cookies. Carefully spread the remaining cheesecake filling on top.
- Add the topping: Drizzle ¾ cup melted biscoff spread evenly over the top layer and sprinkle with 8 crumbled biscoff cookies for garnish.
- Chill and set: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set before serving.
Notes
- This cheesecake is no-bake, so chilling time is essential for the texture to set properly.
- If biscoff spread is too thick to drizzle, warm it slightly to achieve a pourable consistency.
- For a firmer crust, press the cookie mixture firmly and chill before adding the filling.
- Use cold heavy cream for better whipping results and fluffier filling.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
