No-Bake Biscoff Cheesecake

Ingredients

• 270 g Biscoff biscuits (For the crust, approximately 2¾ cups once crushed)
• 90 g Butter (Melted; the source also indicates 6 tbsp + 1 tsp)
• 500 g Cream cheese (For the filling)
• 175 g Powdered sugar (For the filling)
• 10 g Vanilla extract (For the filling)
• 175 g Biscoff spread (Melted; for the filling)
• 165 g Heavy whipping cream (Cold)
• 80 g Biscoff spread (Melted, for the topping)
• Crushed Biscoff biscuits (For decorating the edges; quantity not specified)
• 1 Biscoff biscuit (For decorating the top)

Steps

1. 1

   Crush the biscuits for the crust until finely ground.

2. 2

   Add the melted butter and mix well to coat the crumbs.

3. 3

   Press the mixture into the bottom of a pan, then place it in the refrigerator while preparing the filling.

4. 4

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

5. 5

   Add the vanilla extract and the 175 g melted Biscoff spread, then mix again.

6. 6

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

7. 7

   Gently fold the whipped cream into the cream cheese mixture.

8. 8

   Pour the filling over the crust and smooth the surface.

9. 9

   Refrigerate for 6 hours.

10. 10

    Melt the 80 g of Biscoff spread intended for the topping and let it cool slightly.

11. 11

    Spread the topping over the cheesecake.

12. 12

    Sprinkle crushed biscuits around the edges and place one whole biscuit on top.

13. 13

    Refrigerate for another 30 minutes before slicing.

Notes

The quantity of crushed biscuits for decoration is not specified. The text does not specify the pan size or a detailed preparation time.

Nutrition per serving

• dessert
• no-bake
• chilled
• cheesecake
• Biscoff
• vegetarian