Description

This Biscoff Cheesecake is a no-bake, luscious dessert featuring a crunchy Biscoff cookie crust and a creamy, spiced Biscoff-flavored filling. Layers are enhanced with optional melted dark chocolate, and the cheesecake is topped with a smooth Biscoff cream glaze and decorative cookie crumbs and chocolate shavings. Perfectly chilled and wonderfully rich, this 12-serving cheesecake is a delightful treat for any occasion.

Ingredients

Crust

2 cups crushed Biscoff cookies (250 g)
7 tbsp unsalted butter, melted (100 g)

Filling

16 oz cream cheese, softened (500 g)
½ cup granulated sugar (100 g)
¾ cup Biscoff spread (200 g)
1 tsp vanilla extract (5 ml)
¾ cup heavy cream, cold (200 ml)
⅔ cup dark chocolate chips, melted (optional) (100 g)

Topping

⅓ cup heavy cream (100 ml)
3 tbsp Biscoff spread (50 g)
Crushed Biscoff cookies and chocolate shavings, for garnish

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Instructions

Prepare the crust: Crush Biscoff cookies into fine crumbs and combine with melted butter. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Place it in the refrigerator to chill while preparing the filling.
Make the filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the Biscoff spread and vanilla extract, mixing until fully combined. In a separate bowl, whip the cold heavy cream to soft peaks, then gently fold it into the cream cheese mixture. For a chocolate variation, fold in melted dark chocolate chips.
Assemble the cheesecake layers: Spread half of the filling evenly over the chilled crust. Sprinkle crushed Biscoff cookies over this layer for texture. Top with the remaining filling and smooth out the surface. Refrigerate the cheesecake for at least 6 hours or preferably overnight to set.
Prepare the topping: Warm the heavy cream and Biscoff spread together in a small saucepan over low heat or in the microwave until smooth and combined. Allow this glaze to cool slightly before pouring over the set cheesecake.
Finish and serve: Garnish the top of the cheesecake with crushed Biscoff cookies and chocolate shavings for an attractive finish. Slice the cheesecake and serve chilled for the best flavor and texture.

Notes

Ensure the cream cheese is softened to room temperature for the smoothest filling texture.
For a firmer crust, chill the pressed cookie base for at least 30 minutes before adding the filling.
Optional melted chocolate chips add a lovely depth of flavor and a slight chocolate twist to the classic Biscoff taste.
This cheesecake requires refrigeration for at least 6 hours; overnight chilling is recommended for best results.
Use a sharp knife dipped in hot water and wiped dry to get clean cheesecake slices.
Store any leftovers covered in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American