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Delicious no-bake Biscoff cheesecake topped with biscuit crumbs

No-Bake Biscoff Cheesecake

Indulge in a rich and creamy No-Bake Biscoff Cheesecake made with buttery Biscoff biscuits and a velvety filling that melts in your mouth.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cheesecake base
  • 200 g Biscoff biscuits Crushed into fine crumbs
  • 100 g unsalted butter, melted Used to bind the biscuit base
For the cheesecake filling
  • 400 g cream cheese, softened Must be at room temperature for smooth mixing
  • 100 g powdered sugar Adjust sweetness to taste
  • 300 ml heavy cream Whipped to soft peaks
  • 1 teaspoon vanilla extract For added flavor
  • as needed Biscoff spread For topping before serving

Method
 

Preparation
  1. Crush the Biscoff biscuits into fine crumbs and mix with melted butter. Press this mixture into the base of a springform pan to form the biscuit base.
  2. In a bowl, beat the cream cheese and powdered sugar until smooth.
  3. In a separate bowl, whip the heavy cream to soft peaks and then fold it into the cream cheese mixture along with the vanilla extract.
  4. Pour the cheesecake filling over the biscuit base and smooth the top.
  5. Refrigerate for at least 4 hours or until set.
  6. Before serving, drizzle Biscoff spread on top of the cheesecake.
  7. Slice and enjoy your rich, creamy No-Bake Biscoff Cheesecake.

Notes

This cheesecake can chill in the fridge for up to 5 days or can be frozen for about a month. Always wrap tightly to prevent freezer burn. Make a day ahead for the best texture!