No-Bake Biscoff Cheesecake

Ingredients

• 270 g Biscoff biscuits (Crushed; approximately 2¾ cups crushed)
• 90 g Butter (Melted (source equivalent: 6 tbsp + 1 tsp))
• 500 g Cream cheese (Approximately 2¼ cups)
• 175 g Powdered sugar (Approximately 1½ cups)
• 10 g Vanilla extract (Approximately 2 tsp)
• 175 g Biscoff spread (Melted; approximately ¾ cup, for the filling)
• 165 g Heavy whipping cream (Cold; approximately ⅔ cup)
• 80 g Biscoff spread (Melted and cooled slightly, for the topping; approximately ⅓ cup)
• Biscoff biscuits (Crushed, for decorating the edges; amount not specified)
• 1 Biscoff biscuit (For the top)

Steps

1. 1

   Crush the 270 g Biscoff biscuits into fine crumbs. Add the melted butter and mix until evenly combined.

2. 2

   Press the biscuit mixture firmly into the base of your pan to form the crust. Refrigerate it while you prepare the filling.

3. 3

   In a bowl, mix the cream cheese and powdered sugar until smooth.

4. 4

   Add the vanilla extract and melted filling Biscoff spread to the cream cheese mixture, then mix again until combined.

5. 5

   In a separate bowl, whip the cold heavy cream until stiff peaks form.

6. 6

   Gently fold the whipped cream into the cream cheese mixture until incorporated.

7. 7

   Pour the filling over the chilled crust and smooth the top.

8. 8

   Refrigerate the cheesecake for 6 hours.

9. 9

   Melt the 80 g Biscoff spread for the topping and let it cool slightly. Spread it over the cheesecake.

10. 10

    Decorate the edges with crushed Biscoff biscuits and place one whole Biscoff biscuit on top.

11. 11

    Refrigerate for another 30 minutes before slicing.

Notes

Pan size is not specified in the source. The amount of crushed biscuits used for decorating the edges is also unspecified.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• Biscoff
• refrigerated
• make-ahead
• vegetarian