NO-OVEN BISCOFF CHEESECAKE
NO-OVEN BISCOFF CHEESECAKE is the ultimate dessert dream for anyone craving creamy indulgence without turning on the oven. It combines the caramelized warmth of Belgian speculoos cookies with a silky, cloud-like cheesecake filling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: Belgian
Ingredients
Scale
- 250 g Biscoff biscuits, finely crushed
- 100 g melted butter
- 500 g full-fat cream cheese, softened
- 150 g Biscoff spread
- 80 g icing sugar
- 250 ml cold whipping cream
- 100 g Biscoff spread, for topping
- 4–6 Biscoff biscuits, for decoration
- 2–3 tbsp crushed Biscoff biscuits, for garnish
Instructions
- Crush the Biscoff biscuits into fine crumbs.
- Mix the crumbs with melted butter until evenly combined.
- Press the mixture firmly into the bottom of a springform pan to create the crust.
- Beat the cream cheese until smooth.
- Add the Biscoff spread and icing sugar, then mix until creamy.
- Pour in the cold whipping cream and whisk until thick and smooth.
- Spread the cheesecake filling evenly over the biscuit crust.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Spread melted/softened Biscoff spread over the top and let it gently drip down the sides.
- Finish with crushed Biscoff biscuits and whole cookies.
- Slice and serve chilled.
Notes
- Always soften cream cheese completely to avoid lumps.
- Keep whipping cream cold until the moment of use.
- Use the bottom of a measuring cup to press the crust firmly and evenly.
- Do not skip chilling time; refrigerate for at least 6 hours.
- Avoid over-mixing the cream after adding to prevent a grainy texture.
- Do not use cold cream cheese blocks; they will create a lumpy filling.
- Apply firm, even pressure when pressing the crust so it does not fall apart.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 420
Find it online: https://dishmio.com/nooven-biscoff-cheesecake/