Indulge in the rich, caramel-like flavors of this No-Bake Biscoff Cheesecake. Featuring a buttery Biscoff cookie base and a creamy, velvety filling infused with Biscoff spread, this cheesecake is a luxurious treat that’s surprisingly simple to make. Perfect for Biscoff lovers, this dessert requires no oven, making it ideal for warmer days or anytime you crave something sweet without too much fuss.
Why You’ll Love This:
- No-Bake Convenience: Perfect for those who want a fabulous dessert without turning on the oven.
- Distinctive Biscoff Flavor: The unique taste of Biscoff cookies and spread creates a delightful dessert that stands out from traditional cheesecakes.
- Creamy Texture: The combination of cream cheese and whipped cream ensures a smooth and luscious filling.
Perfect Occasion: This cheesecake is great for special occasions, holidays, or as a decadent treat at gatherings. It’s also ideal for potlucks or as a thoughtful homemade gift, ensuring you leave a lasting impression.
Decoration Tips:
- Drizzle melted Biscoff spread over the top for a glossy finish.
- Sprinkle crushed Biscoff cookies around the edges for added crunch and visual appeal.
- Garnish with whipped cream dollops or fresh berries for a touch of freshness and color.
Ingredients:
- 90g crushed Biscoff cookies
- 40g unsalted butter, melted
- 25g water
- 5g gelatine
Filling:
- 250g cream cheese
- 50g Biscoff spread
- 20g sugar
- 3g vanilla extract
- 5g lemon juice
- 200g heavy cream, slightly whipped
- 100g Biscoff spread (for decoration)
Instructions:
- Combine the crushed Biscoff cookies with melted butter. Press the mixture into the bottom of a 15cm (6 inch) pan to form the base. Chill in the refrigerator to set.
- Mix water and gelatine in a small saucepan over low heat until the gelatine dissolves. Set aside to cool slightly.
- In a large bowl, mix cream cheese, 50g Biscoff spread, sugar, vanilla extract, and lemon juice until smooth. Incorporate the gelatine mixture.
- Gently fold the slightly whipped heavy cream into the cream cheese mixture until well combined.
- Pour the filling over the chilled base and smooth the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 6 hours, or overnight for best results.
- Before serving, warm the 100g of Biscoff spread until it reaches a pourable consistency and drizzle over the top of the cheesecake.
Enjoy this no-bake Biscoff cheesecake, a dessert that combines ease with elegance and delivers a burst of irresistible flavor!
