Description
A simple recipe for a creamy, no-bake cheesecake featuring Biscoff cookies and spread.
Ingredients
Scale
- 1 1/2 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread (plus extra for topping)
Instructions
- Mix cookie crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Warm the 1/2 cup of Biscoff spread slightly so it is pourable. Fold the warmed spread into the cream cheese mixture until just combined.
- Pour filling over the chilled crust. Smooth the top.
- Refrigerate for at least 6 hours, or until firm.
- Before serving, spread extra Biscoff spread over the top.
Notes
- Use store-bought Biscoff cookie crumbs to save time.
- If the Biscoff spread is too stiff, microwave it for 10-15 seconds to make it easier to mix in.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Biscoff, cheesecake, no-bake, cookie butter, dessert, easy