Description
This No Bake Biscoff Cheesecake offers a creamy texture and rich Biscoff flavor perfect for any occasion. Enjoy a delightful Lotus Biscoff Cake twist with this simple Biscoff Recipes Easy dessert, ideal for fans of Lotus Biscoff Cheesecake and Chocolate Biscoff Cake alike.
Ingredients
Scale
- 2 cups Biscoff cookies finely crushed
- 6 tablespoons melted butter
- 16 oz cream cheese softened
- ¾ cup Biscoff cookie butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- ¼ cup Biscoff cookie butter melted
- Crushed Biscoff cookies for garnish
Instructions
- Mix the crushed Biscoff cookies with melted butter until they hold together and press this mixture firmly into the base of a 9 inch springform pan. Chill the crust in the refrigerator while preparing the filling.
- Beat the cream cheese until smooth, then blend in the Biscoff cookie butter, powdered sugar, and vanilla extract until creamy and fully combined.
- Whip the cold heavy cream to stiff peaks and gently fold it into the cream cheese mixture ensuring a smooth and uniform texture.
- Spread the filling evenly over the chilled crust and smooth the surface with a spatula. Refrigerate the cheesecake for no less than 6 hours or preferably overnight to set properly.
- Just before serving, warm the remaining Biscoff cookie butter and drizzle it over the cheesecake, then top with crushed cookies if you like for decoration.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling
- For a firmer texture, freeze the cheesecake for an hour before slicing
- You can adjust the sweetness by reducing or increasing the powdered sugar slightly
- This cheesecake can be stored in the refrigerator for up to 4 days and freezes well for longer storage
- Prep Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g + 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg