Creamy Biscoff Dream Cheesecake with Buttery Cookie Crust Recipe
Indulge in the creamy decadence of this dreamy no-bake Biscoff cheesecake with a buttery cookie crust. Perfect for satisfying your sweet tooth cravings!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 300g Lotus Biscoff cookies
- 150g unsalted butter, melted
For the Filling:
- 500g cream cheese, softened
- 100g powdered sugar
- 300ml heavy cream, chilled
- 200g Lotus Biscoff spread (smooth)
- 50g extra Biscoff spread (for drizzle)
- 4–5 Biscoff cookies (for garnish)
Instructions
- Crush the Biscoff cookies: Use a food processor or place cookies in a ziplock bag and crush into fine crumbs.
- Mix crust ingredients: Combine cookie crumbs with melted butter until fully coated.
- Prepare crust: Press mixture into a 9-inch springform pan’s base and chill for 30 minutes.
- Make filling: Beat cream cheese and sugar until smooth. Whip cream separately until soft peaks form.
- Combine filling: Fold whipped cream into cream cheese mixture. Warm 200g Biscoff spread and fold into the mixture.
- Assemble cheesecake: Pour mixture over chilled crust, smoothing the top. Chill for at least 6 hours.
- Final touches: Warm extra Biscoff spread, drizzle over the top, and garnish with Biscoff cookies before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 435 kcal
- Sugar: 25g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
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