Biscoff Cheesecake

Indulge in the irresistible allure of Biscoff Cheesecake—an ultra-creamy, no-bake dessert that perfectly balances the velvety richness of cream cheese with the warm, spiced sweetness of Biscoff cookies and spread. This decadent treat begins with a buttery Biscoff cookie crust, topped with a luscious filling infused with Biscoff spread, whipped cream, and a hint of vanilla for added depth. Finished with a generous sprinkling of crushed cookies, this cheesecake is as visually stunning as it is delicious. Perfect for special occasions or as an everyday indulgence, this recipe requires just 30 minutes of prep time before chilling to perfection. Serve up to 12 slices of pure dessert bliss, and watch it disappear in no time. Ideal for fans of Lotus Biscoff, this no-bake cheesecake is a must-try for anyone seeking an effortlessly elegant dessert!

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 12

Ingredients

• 250 grams Biscoff cookies
• 100 grams Unsalted butter
• 500 grams Cream cheese
• 100 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 200 grams Biscoff spread
• 250 milliliters Heavy cream
• 50 grams Biscoff cookies

Directions

Step 1

Place 250 grams of Biscoff cookies in a food processor and blend until you achieve fine crumbs.

Step 2

Melt 100 grams of unsalted butter in a saucepan or microwave.

Step 3

Combine the cookie crumbs with the melted butter in a mixing bowl, stirring until the crumbs are evenly moistened.

Step 4

Press the mixture evenly into the base of a 23cm springform cake tin, using the back of a spoon to compact it down. Chill the crust in the refrigerator for approximately 20 minutes.

Step 5

In another mixing bowl, beat together 500 grams of cream cheese and 100 grams of powdered sugar until smooth and creamy.

Step 6

Add 1 teaspoon of vanilla extract, and 200 grams of Biscoff spread into the cream cheese mixture, and beat again until everything is smoothly combined.

Step 7

In a separate bowl, whip 250 milliliters of heavy cream until it holds soft peaks.

Step 8

Gently fold the whipped cream into the cream cheese mixture until completely incorporated.

Step 9

Spoon the cheesecake filling over the chilled crust and smooth the top with a spatula.

Step 10

Crush 50 grams of Biscoff cookies and sprinkle them over the top of the cheesecake for decoration.

Step 11

Chill the cheesecake in the refrigerator for at least 4 hours or until set. For best results, let it chill overnight.

Step 12

Remove the cheesecake from the fridge about 15 minutes before serving to allow the flavors to soften and the texture to become creamy.

Step 13

Unclip the springform tin carefully, slice, and serve the cheesecake.

Nutrition Facts

Serving size	1454.2 grams (1454.2g)

Amount per serving	% Daily Value*
Calories	6346

Total Fat 481.10g	617%
Saturated Fat 251.00g	1255%
Polyunsaturated Fat 7.40g
Cholesterol 976mg	325%
Sodium 3236mg	141%
Total Carbohydrate 454.60g	165%
Dietary Fiber 4.00g	14%
Total Sugars 290.50g
Protein 56.10g	112%

Vitamin D 0IU	0%
Calcium 548mg	42%
Iron 11mg	58%
Potassium 1012mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 3.5%

Carbs: 28.5%