No Bake Biscoff Cheesecake
This No Bake Biscoff Cheesecake is rich, creamy, and packed with the irresistible flavor of Biscoff spread. With a Biscoff cookie crust and smooth cheesecake filling, it’s the perfect effortless dessert for any Biscoff lover!
Servings: 10
Ingredients
- 8.3 oz Biscoff cookies divided
- 5 Tablespoons butter melted
- 16 oz cream cheese softened
- 14 oz Biscoff spread divided
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Add biscoff cookies to a food processor or blender. Process until fine crumbs. Reserve 1/4 cup of crumbs for later.8.3 oz Biscoff cookies
- Mix together remaining crumbs and melted butter. Press into a 9-inch spring form pan. Place in the fridge until ready to use.5 Tablespoons butter
- Using and electric mixer, beat cream cheese for 1-2 minutes until it is smooth and creamy. Add 3/4 cup of Biscoff Spread, and mix until well incorporated. Pour into a mixing bowl and set aside.16 oz cream cheese, 14 oz Biscoff spread
- Using an electric mixer, beat heavy cream until soft peaks. Add powdered sugar and vanilla extract and beat until stiff peaks. Scrape down the sides as necessary.1 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- Add the whipped cream to the cream cheese mixture and gently fold together until evenly combined. Pour into prepared crust.
- Heat the remaining Biscoff spread for about 30 seconds in the microwave. Stir well until it is thin and pourable. Pour over the cheesecake and gently spread into an even layer.
- Sprinkle the reserved cookie crumbs around the edge of the cheesecake.
- Cover and chill for at least 4 hours before slicing to serve.
Nutrition
Calories: 640kcal | Carbohydrates: 45g | Protein: 8g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 349mg | Potassium: 126mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1134IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg
