NO-BAKE Biscoff Cheesecake
NO-BAKE Biscoff Cheesecake
Ingredients
For the Biscoff Crust
- 100 g unsalted butter, melted
- 200 g Biscoff biscuits
For the Cream Cheese Filling
- 250 g cream cheese
- 1-2 tablespoons sugar
- 1 cup whipping cream
For the Topping
- as needed Biscoff spread, warmed
- as needed Biscoff biscuits, crushed, for garnish
Instructions
- 1
Place 200 grams of Biscoff biscuits into a food processor.
⏱️ 1 min
- 2
Process the biscuits until they are finely crushed into crumbs.
⏱️ 2 min
- 3
Pour the crushed Biscoff biscuits into a mixing bowl.
⏱️ 1 min
- 4
Add 100 grams of melted unsalted butter to the crushed biscuits.
⏱️ 1 min
- 5
Mix the crushed biscuits and melted butter thoroughly until well combined and the mixture forms a crumbly consistency.
⏱️ 2 min
- 6
Press the Biscoff mixture firmly into the bottom of a pan to create the crust.
⏱️ 3 min
- 7
Transfer the pan with the prepared crust to a chiller (refrigerator) while you prepare the filling.
⏱️ 1 min
- 8
In a separate mixing bowl, combine 250 grams of cream cheese and 1-2 tablespoons of sugar.
⏱️ 1 min
- 9
Using an electric mixer, beat the cream cheese and sugar until the mixture is smooth and creamy.
⏱️ 3 min
- 10
In another container, pour 1 cup of whipping cream.
⏱️ 1 min
- 11
Using an electric mixer, whip the heavy cream until soft peaks form.
⏱️ 3 min
- 12
Gently fold the whipped cream into the cream cheese mixture until it is fully incorporated and the mixture has a uniform appearance.
⏱️ 3 min
- 13
Pour the prepared cream cheese filling over the Biscoff crust in the pan.
⏱️ 1 min
- 14
Spread the filling evenly across the crust using a spatula or spoon.
⏱️ 1 min
- 15
Chill the cheesecake in the refrigerator for 4 hours or overnight for best results.
⏱️ 240 min
- 16
After the cheesecake has chilled, warm up the Biscoff spread until it reaches a pourable consistency.
⏱️ 1 min
- 17
Pour the warmed Biscoff spread over the top of the chilled cheesecake.
⏱️ 1 min
- 18
Spread the Biscoff topping evenly across the surface of the cheesecake.
⏱️ 1 min
- 19
Sprinkle additional crushed Biscoff biscuits on top of the Biscoff spread for garnish.
⏱️ 1 min
- 20
The cheesecake is then ready to be sliced and served.
Kitchen Tools
Nutrition Facts (per serving)
NO-BAKE Biscoff Cheesecake
For the Biscoff Crust
- 100 g unsalted butter, melted
- 200 g Biscoff biscuits
For the Cream Cheese Filling
- 250 g cream cheese
- 1-2 tablespoons sugar
- 1 cup whipping cream
For the Topping
- as needed Biscoff spread, warmed
- as needed Biscoff biscuits, crushed, for garnish
Instructions
- 1
Place 200 grams of Biscoff biscuits into a food processor.
⏱️ 1 min - 2
Process the biscuits until they are finely crushed into crumbs.
⏱️ 2 min - 3
Pour the crushed Biscoff biscuits into a mixing bowl.
⏱️ 1 min - 4
Add 100 grams of melted unsalted butter to the crushed biscuits.
⏱️ 1 min - 5
Mix the crushed biscuits and melted butter thoroughly until well combined and the mixture forms a crumbly consistency.
⏱️ 2 min - 6
Press the Biscoff mixture firmly into the bottom of a pan to create the crust.
⏱️ 3 min - 7
Transfer the pan with the prepared crust to a chiller (refrigerator) while you prepare the filling.
⏱️ 1 min - 8
In a separate mixing bowl, combine 250 grams of cream cheese and 1-2 tablespoons of sugar.
⏱️ 1 min - 9
Using an electric mixer, beat the cream cheese and sugar until the mixture is smooth and creamy.
⏱️ 3 min - 10
In another container, pour 1 cup of whipping cream.
⏱️ 1 min - 11
Using an electric mixer, whip the heavy cream until soft peaks form.
⏱️ 3 min - 12
Gently fold the whipped cream into the cream cheese mixture until it is fully incorporated and the mixture has a uniform appearance.
⏱️ 3 min - 13
Pour the prepared cream cheese filling over the Biscoff crust in the pan.
⏱️ 1 min - 14
Spread the filling evenly across the crust using a spatula or spoon.
⏱️ 1 min - 15
Chill the cheesecake in the refrigerator for 4 hours or overnight for best results.
⏱️ 240 min - 16
After the cheesecake has chilled, warm up the Biscoff spread until it reaches a pourable consistency.
⏱️ 1 min - 17
Pour the warmed Biscoff spread over the top of the chilled cheesecake.
⏱️ 1 min - 18
Spread the Biscoff topping evenly across the surface of the cheesecake.
⏱️ 1 min - 19
Sprinkle additional crushed Biscoff biscuits on top of the Biscoff spread for garnish.
⏱️ 1 min - 20
The cheesecake is then ready to be sliced and served.