Oh my goodness, let me tell you about the *irresistible Biscoff cheesecake 2*! It’s this dreamy dessert with a creamy filling that just melts in your mouth, paired with a crunchy base that adds the perfect texture. Trust me, when you take that first bite, you’ll be hooked! I love serving this at gatherings because it always gets raving reviews and disappears in a flash. Plus, it’s a no-bake wonder, which means less time in the kitchen and more time enjoying the company of friends and family. You really can’t go wrong with this one—it’s a true crowd-pleaser that brings everyone together over a sweet treat!
Ingredients List
- 200g Biscoff biscuits, crushed into fine crumbs
- 100g unsalted butter, melted for binding the crust
- 400g cream cheese, at room temperature for a smooth filling
- 100g powdered sugar, to sweeten the cheesecake perfectly
- 200ml heavy cream, whipped to add lightness
- 1 teaspoon vanilla extract, for that lovely flavor boost
- 50g Biscoff spread, to drizzle on top and swirl into the filling
How to Prepare Biscoff Cheesecake 2
Making this Biscoff cheesecake 2 is a breeze, and I’m here to guide you through each step! First, let’s get that oven preheated to 160°C (320°F). Although we won’t be baking, it’s just good to get into the groove! Now, grab your Biscoff biscuits and crush them into fine crumbs. I like to throw them in a zip-top bag and give them a good roll with a rolling pin—super satisfying!
Once you have those crumbs, mix them with the melted butter until it’s all combined. Now, the fun part—press this mixture firmly into the bottom of a springform pan to form your base. Make sure it’s packed tightly so it holds together later. Set it aside while we whip up that creamy filling.
In a large bowl, beat the room temperature cream cheese and powdered sugar together until it’s all smooth and luscious. This is where the magic begins! Next, pour in the heavy cream and vanilla extract, and continue mixing until the mixture thickens. It should be dreamy and spreadable, just like I love it!
Now, spread that gorgeous cream mixture over your biscuit base, smoothing it out evenly. Don’t forget to drizzle the Biscoff spread on top—oh wow, it’s going to add such an incredible flavor! Use a knife to swirl it into the filling for that lovely marbled effect.
Finally, refrigerate your cheesecake for at least 4 hours, but if you can wait overnight, do it! This will really help everything set beautifully. Once chilled, simply remove it from the pan, slice it up, and get ready for the oohs and aahs when you serve it!
Step-by-Step Instructions
- Preheat your oven to 160°C (320°F).
- Crush the Biscoff biscuits into fine crumbs using a zip-top bag and rolling pin.
- Mix the crushed biscuits with melted butter until combined, then press into the bottom of a springform pan.
- In a large bowl, beat the room temperature cream cheese and powdered sugar until smooth.
- Add the heavy cream and vanilla extract, mixing until thick and creamy.
- Spread the cream mixture evenly over the biscuit base.
- Drizzle Biscoff spread on top and swirl with a knife for a marbled look.
- Refrigerate for at least 4 hours or, preferably, overnight to set.
- Once set, remove from the springform pan, slice, and enjoy chilled!
Why You’ll Love This Recipe
- Super easy to prepare—no baking required!
- Decadent flavor with the perfect balance of creamy and crunchy.
- Everyone will be asking for seconds (trust me on this one)!
- Perfect for gatherings, parties, or just a sweet treat at home.
- Can be made ahead of time, freeing up your day!
Tips for Success
To achieve that perfect Biscoff cheesecake 2, make sure your cream cheese is at room temperature—this helps create a smooth, lump-free filling. Don’t rush the chilling time; letting it set overnight makes a world of difference in texture and flavor. If you want to amp up the Biscoff goodness, feel free to add an extra drizzle of Biscoff spread on top before serving. And remember, patience is key—your taste buds will thank you!
Nutritional Information Section
Here’s a quick look at the estimated nutritional values for each slice of this luscious Biscoff cheesecake 2. Keep in mind, these are approximate values:
- Calories: 350
- Fat: 25g
- Protein: 5g
- Carbohydrates: 30g
- Sugar: 20g
This cheesecake is a delightful treat, so enjoy it in moderation as part of a balanced diet!
FAQ Section
Got questions about making this delicious Biscoff cheesecake 2? I’ve got you covered! One common question I hear is, “Can I use other cookies for the base?” Absolutely! Feel free to experiment with your favorite cookies, like Oreos or even digestive biscuits, for a unique twist. Another popular query is, “How long can I store leftovers?” You can keep any leftovers in an airtight container in the fridge for about 3-4 days. Just make sure to enjoy them chilled for the best taste!
Common Questions About Biscoff Cheesecake 2
- Can I use other cookies for the base? Yes, any cookies you love will work!
- How long can I store leftovers? Store in the fridge for 3-4 days.
- Can I make this cheesecake in advance? Definitely! It’s perfect for making ahead of time.
- Is this cheesecake suitable for vegetarians? Yes, all the ingredients are vegetarian-friendly.
For more delicious dessert ideas, check out no-bake cheesecake recipes!
Also, if you’re interested in learning more about the health benefits of Biscoff cookies, you can visit Healthline.
Print
Irresistible Biscoff Cheesecake 2: 5 Steps to Delight!
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious Biscoff cheesecake with a creamy filling and a crunchy base.
Ingredients
- 200g Biscoff biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 50g Biscoff spread
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the Biscoff biscuits and mix with melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and vanilla extract to the mixture, then mix until thick.
- Spread the cream mixture over the biscuit base.
- Drizzle Biscoff spread on top and swirl with a knife.
- Refrigerate for at least 4 hours or overnight.
- Remove from the pan and serve chilled.
Notes
- Use room temperature cream cheese for a smoother texture.
- Chill the cheesecake overnight for best results.
- Add more Biscoff spread on top for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: biscoff cheesecake, no-bake cheesecake, dessert recipe
