Description
A silky smooth, easy no-bake cheesecake featuring caramelized Biscoff spread with a creamy, fluffy texture and a crunchy cookie crust. Perfect for last-minute entertaining and customizable with various toppings.
Ingredients
- 1 cup (250g) Biscoff Spread (smooth for filling, crunchy optional for topping)
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (60g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) crushed graham crackers or Biscoff cookies
- 6 tablespoons melted butter
Instructions
- Crush graham crackers or Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Mix the crumbs with melted butter until evenly coated and sticky.
- Press the mixture firmly into the bottom of a 9-inch springform pan and chill in the fridge to set.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes).
- Add Biscoff spread and vanilla extract to the cream cheese and beat until fully combined.
- In a separate bowl, whip cold heavy cream with powdered sugar until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Pour the filling over the chilled crust and smooth the top with an offset spatula or spoon.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
- When ready, release the springform pan sides and transfer the cheesecake to a serving plate.
- Optional: Sprinkle with extra crushed Biscoff crumbs, drizzle caramel sauce, or add a pinch of sea salt flakes.
- Slice with a sharp knife dipped in hot water for clean cuts and serve.
Notes
[‘Use full-fat cream cheese softened at room temperature for best texture.’, ‘Do not overmix whipped cream; stop at soft peaks to maintain lightness.’, ‘Chill cheesecake overnight for best silky smooth texture.’, ‘Press crust firmly and chill before adding filling to prevent sogginess.’, ‘For gluten-free, use gluten-free cookies or graham crackers.’, ‘Add a teaspoon of lemon juice to brighten the flavor if desired.’, ‘Avoid freezing as it can affect texture and cause graininess.’, ‘Serve slightly chilled but let sit 10-15 minutes at room temperature before slicing for best flavor and texture.’]
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, Biscoff cheesecake, easy dessert, silky smooth cheesecake, no oven dessert, creamy cheesecake, Biscoff spread dessert