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Biscoff Cheesecake 🍰🥰

Biscoff Cheesecake With 6 Ingredients | No Bake Recipe

This Biscoff cheesecake is rich and creamy and needs just 6 ingredients to make! No baking required, it’s a simple yet elegant dessert that is easily made vegan and dairy free.

Prep Time1minute minute

Cook Time10minutes minutes

Total Time11minutes minutes

Servings12 slices

Calories212kcal

Ingredients

For the crust

1 250 gram package Biscoff cookies crushed

6 tablespoons butter * See notes

For the filling

2 1/2 cups cream cheese softened * See notes

1/4 cup superfine sugar

1 cup Biscoff spread smooth

1 1/4 cups heavy cream * See notes

For the frosting

1/2 cup Biscoff spread melted

1/4 cup Biscoff cookies crushed

Instructions

Line an 8-inch springform cake pan and set aside.

In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate.

In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens.

Transfer the filling onto the crust and refrigerate overnight.

Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Sprinkle the edges with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.

Notes

* Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.

TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.

TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.

 

Nutrition

Serving: 1slice | Calories: 212kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Sodium: 197mg | Potassium: 67mg | Vitamin A: 902IU | Calcium: 46mg | Iron: 1mg | NET CARBS: 26g

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