Description
A creamy no-bake cheesecake made with Biscoff cookies, perfect for a quick dessert.
Ingredients
Scale
- 200g Biscoff cookies, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g powdered sugar
- 200ml heavy cream
- For the topping: 100g Biscoff spread
Instructions
- In a bowl, mix the crushed Biscoff cookies with melted butter.
- Press the mixture into the base of a springform pan and chill in the fridge for 15 minutes.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- Whip the heavy cream and fold it into the cream cheese mixture.
- Spread the cream cheese mixture over the chilled base.
- Melt the Biscoff spread and drizzle over the top.
- Refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for best results. Store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: American
- Cuisine: Dessert
Nutrition
- Calories: 450
- Sugar: 20g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g