Description
A quick and easy no-bake cheesecake with a Biscoff biscuit base and creamy filling.
Ingredients
Scale
- 250g Biscoff biscuits
- 100g butter, melted
- 500g cream cheese, softened
- 200g icing sugar
- 300ml double cream
- 1 tsp vanilla extract
- Biscoff spread for topping
Instructions
- Crush the Biscoff biscuits into fine crumbs.
- Mix the crumbs with melted butter and press into a lined tin.
- Chill the base for 30 minutes.
- Beat the cream cheese, icing sugar, and vanilla until smooth.
- Whip the double cream until thick and fold into the cream cheese mix.
- Spread the filling over the chilled base.
- Drizzle Biscoff spread on top and chill for at least 4 hours.
Notes
- Use full-fat cream cheese for best results.
- Chill the cheesecake overnight for a firmer texture.
- Add extra Biscoff biscuits for decoration.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: no-bake cheesecake, Biscoff dessert, easy dessert