No-Bake Biscoff Cheesecake Recipe
A creamy, dreamy cheesecake with a buttery Biscoff base, velvety cream cheese filling, and a rich Biscoff spread topping. Perfect for Biscoff lovers and requires no oven—just chill, slice, and enjoy!
Ingredients
- 300 g Biscoff biscuits crushed
- 150 g unsalted butter melted
- 500 g cream cheese softened
- 100 g icing sugar
- 300 ml double cream cold
- 200 g Biscoff spread melted (plus extra for drizzle)
- Whipped cream & crushed Biscoff for garnish optional
Instructions
- Mix crushed Biscoff biscuits with melted butter, press into a springform tin, and chill for 30 mins.
- Beat cream cheese and icing sugar until smooth.
- In a separate bowl, whip double cream until soft peaks form.
- Fold whipped cream into cream cheese mixture, then mix in melted Biscoff spread.
- Pour mixture over chilled base, smooth top, and chill for at least 4 hrs or overnight.
- Drizzle with extra melted Biscoff spread, add whipped cream, and sprinkle crushed biscuits before serving.
Notes
- Ensure cream cheese is at room temperature for a smooth texture.
- For a firmer cheesecake, chill overnight.
- Use a warm knife for cleaner slices.