Description
This Biscoff Cheesecake is a creamy, no-bake dessert that combines the rich, spiced flavor of Biscoff biscuits with a smooth and velvety cheesecake filling. Topped with a drizzle of Biscoff spread, it’s a treat for any occasion!
Ingredients
Scale
- 250g Biscoff biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml double cream, whipped
- Biscoff spread, for topping
Instructions
- Crush the Biscoff biscuits until fine and mix with the melted butter. Press into the base of a lined cake tin and chill in the fridge.
- Beat the cream cheese, icing sugar, and vanilla extract together until smooth. Fold in the whipped cream.
- Pour the mixture over the biscuit base and smooth the top. Chill in the fridge for at least 4 hours or overnight.
- Before serving, drizzle Biscoff spread over the top of the cheesecake. Enjoy!
Notes
For an extra crunch, add some crushed Biscoff biscuits on top before serving. You can also serve with fresh berries for a contrast of flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes