No-Bake Biscoff Cheesecake

Ingredients

• 8 Biscoff cookies (Crushed for the base)
• 2 tbsp Butter (Melted)
• 250 g Cream cheese
• 0.5 cup Heavy cream
• 0.5 cup Biscoff spread (For the cheesecake filling)
• Vanilla (A dash)
• 0.5 cup Biscoff spread (For the topping; melted in the microwave)
• Biscoff cookie crumbs (For the edge garnish)
• 0.5 cup Biscoff biscuit (For the center garnish)

Steps

1. 1

   Crush 8 Biscoff cookies into small crumbs. Add the melted butter and mix until the butter is evenly distributed throughout the crumbs.

2. 2

   Transfer the buttered crumbs to a small rectangular container or similar dish. Pat them down firmly and evenly until they form a smooth base.

3. 3

   Add the cream cheese, heavy cream, 1/2 cup Biscoff spread, and a dash of vanilla to a bowl.

4. 4

   Whisk the mixture until combined and smooth.

5. 5

   Add the cream cheese mixture to the biscuit base and smooth it out evenly.

6. 6

   Chill the cheesecake for 1–4 hours. The video specifically mentions chilling it for about 1 hour before topping.

7. 7

   Melt about 1/2 cup Biscoff spread in the microwave.

8. 8

   Pour the melted Biscoff spread over the chilled cheesecake. Garnish the edge with Biscoff crumbs and place one Biscoff biscuit in the center.

9. 9

   Chill for at least 20 minutes more, or longer, before serving.

Notes

The creator made a mini cheesecake to fit a rectangular container and said the recipe can be doubled for a larger cake. The written comment gives a 1–4 hour first chill; the video transcript specifies about 1 hour. The source does not specify the container dimensions or exact amount of garnish crumbs.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• Biscoff
• small-batch
• make-ahead
• vegetarian