Description
A delicious Biscoff cheesecake with a creamy filling and a crunchy base.
Ingredients
Scale
- 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