Description
A creamy, no-bake cheesecake featuring a spiced Biscoff cookie crust, perfect for any occasion.
Ingredients
Scale
- 8 Biscoff cookies, crushed
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Biscoff cookie crumbs for topping
Instructions
- In a medium bowl, mix crushed Biscoff cookies with melted butter until resembling wet sand. Press firmly into the bottom of a springform pan.
- In a large bowl, beat cream cheese and powdered sugar together until smooth.
- In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Pour the cheesecake filling over the crust and smooth the top.
- Refrigerate for at least 4 hours, or overnight for best results.
- Before serving, sprinkle Biscoff cookie crumbs on top.
Notes
Make ahead up to two days in advance for best results. Customize with chocolate chips or caramel for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg