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No Bake Biscoff Cheesecake

Decadent No Bake Biscoff Cheesecake That Melts in Your Mouth

Indulge in this No Bake Biscoff Cheesecake, a creamy dessert that's a crowd-pleaser and perfect for hot days.
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Biscoff cookies crushed
  • 100 grams Melted butter or coconut oil for vegan
For the Filling
  • 300 grams Cream cheese softened
  • 150 grams Biscoff cookie butter
  • 100 grams Powdered sugar adjust to taste
  • 1 teaspoon Vanilla extract pure
  • 300 milliliters Heavy whipping cream cold
For the Topping
  • 50 grams Melted Biscoff cookie butter optional
  • 50 grams Crushed Biscoff cookies

Equipment

  • food processor
  • Mixing bowl
  • electric mixer
  • 9-inch Springform Pan

Method
 

Crust Preparation
  1. Crush Biscoff cookies until fine crumbs. Mix with melted butter and press into a 9-inch springform pan. Chill for 15-20 minutes.
Filling Preparation
  1. Beat cream cheese until smooth. Gradually add Biscoff cookie butter, powdered sugar, and vanilla, mixing until fluffy.
Whipped Cream
  1. In a chilled bowl, whip heavy cream until stiff peaks form.
Combine Filling and Whipped Cream
  1. Gently fold whipped cream into cream cheese mixture until smooth.
Assemble the Cheesecake
  1. Spread filling over the chilled crust, smooth the surface, cover, and refrigerate for at least 6 hours or overnight.
Final Touches
  1. Drizzle melted Biscoff cookie butter on top and sprinkle with crushed cookies before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

For the best texture, refrigerate overnight before serving. Consume within 4 days if kept refrigerated.

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