No-Bake Biscoff Cheesecake
This creamy no-bake Biscoff cheesecake is the perfect make-ahead dessert with layers of smooth Biscoff spread, a buttery biscuit crust, and a light mousse-like filling.
Equipment
- Mixing Bowl
- Springform Cake Tin
Ingredients
For the base:
- 300 g Biscoff biscuits, crushed finely 10.5 oz
- 125 g unsalted butter, melted 1 stick
For the filling:
- 500 g full-fat cream cheese room temperature (17.5 oz)
- 300 ml double cream or heavy whipping cream cold (1¼ cups)
- 150 g Biscoff spread smooth (5 oz)
- 100 g powdered sugar ½ cup
- 1 tsp vanilla extract
For the top:
- 100 g melted Biscoff spread 3.5 oz
- Optional: extra biscuits or crumbs for decoration
Instructions
Make the base
- Crush the Biscoff biscuits into fine crumbs (a food processor works best).
- Mix with the melted butter until well combined.
- Press firmly into the base of a lined 8-inch (20 cm) springform tin.
- Chill in the fridge for at least 30 minutes.
Make the filling
- In a large bowl, beat the cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth and creamy.
- In a separate bowl, whip the cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon the filling over the chilled base and smooth the top with a spatula.
- Chill for at least 6 hours, preferably overnight, to set.
Add the topping
- Warm the Biscoff spread slightly so it becomes pourable (microwave 10 to 15 seconds).
- Pour over the chilled cheesecake and smooth evenly.
- Decorate with crushed or whole Biscoff biscuits around the edge.
Notes
• Store in the fridge for up to 4 days.
• Can be frozen (without topping) for up to 1 month.
• Can be frozen (without topping) for up to 1 month.