Description

This No-Bake Biscoff Cheesecake is a rich, creamy, and utterly indulgent dessert that’s bursting with the caramelized goodness of Biscoff. With a crunchy biscuit base, a velvety smooth cheesecake filling, and a luscious Biscoff topping, this easy-to-make treat is perfect for any occasion. No oven required—just mix, chill, and enjoy!

Ingredients

Scale

For the Biscuit Base:

300g Biscoff biscuits
150g unsalted butter, melted

For the Cheesecake Filling:

500g full-fat cream cheese
100g icing sugar
500ml double cream
300g Biscoff spread, melted

For the Topping:

- 150g Biscoff spread, melted
- Whipped cream (for decoration)
- Crushed Biscoff biscuits (for garnish)

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Instructions

Prepare the Biscuit Base:
- Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crushed biscuits with the melted butter until well combined.
- Press the mixture into the base of a 23cm springform tin, ensuring an even layer.
- Chill in the refrigerator for at least 30 minutes.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and icing sugar until smooth.
- Whip the double cream separately until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour in the melted Biscoff spread and mix until smooth.
Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the chilled biscuit base.
- Smooth the top with a spatula and cover the tin with cling film.
- Refrigerate for at least 5 hours or overnight for best results.
Add the Topping & Serve:
- Once set, remove the cheesecake from the tin and place it on a serving plate.
- Drizzle melted Biscoff spread over the top and let it set.
- Decorate with whipped cream swirls and crushed Biscoff biscuits.
- Slice and serve chilled.

Notes

For best results, use full-fat cream cheese to ensure a firm texture.
The cheesecake needs at least 5 hours to set, but overnight chilling is ideal.
Run a sharp knife under hot water before slicing for clean cuts.
Store in the fridge for up to 4 days or freeze for up to 1 month.

Prep Time: 20 minutes
Chill Time: 5 hours
Category: Dessert
Method: No Bake
Cuisine: European