Easy No-Bake Biscoff Cheesecake

This no-bake Biscoff cheesecake is one of the simplest and most satisfying desserts you can prepare at home. Velvety smooth, rich, and infused with warm caramelized Biscoff flavor, it makes the perfect treat for any occasion. The combination of a buttery Biscoff biscuit base, a creamy Biscoff-infused cheesecake filling, and a beautifully decorated topping creates a dessert that is both elegant and incredibly easy to prepare.

The base is made by crushing Biscoff biscuits into fine crumbs and combining them with melted butter to form a sturdy and flavorful foundation. The filling is a luscious blend of full-fat cream cheese, Biscoff spread, icing sugar, vanilla, and whipped double cream. Once chilled, the cheesecake sets perfectly without the need for baking. To finish, it is topped with softly whipped cream, melted Biscoff spread, and whole or crushed Biscoff biscuits for a decorative touch.

Allow the cheesecake to chill for several hours, preferably overnight, to achieve the best texture and flavor. Serve it chilled with a warm drink or a glass of cold milk, and enjoy the irresistible taste of this creamy, indulgent dessert.

Ingredients

For the Biscuit Base

• 300 g Biscoff biscuits (about 10.6 ounces)
• 125 g unsalted butter, melted (about 4.4 ounces)

For the Cheesecake Filling

• 500 ml full-fat cream cheese
• 100 g icing sugar (about 3.5 ounces)
• 250 g smooth or crunchy Biscoff spread (about 8.8 ounces)
• 1 teaspoon vanilla extract
• 300 ml double cream

For the Topping

• 150 ml double cream
• 2 tablespoons icing sugar
• 125 g Biscoff spread, melted (about 4.2 ounces)
• Extra Biscoff biscuits for decoration

Instructions

1. Prepare the Biscuit Base
   Place the Biscoff biscuits in a food processor and blend until they form fine crumbs. Pour in the melted butter and mix until the crumbs are evenly coated. Transfer the mixture to an 8-inch (20 cm) deep springform tin and press it down firmly using the back of a spoon or the bottom of a glass. Place the tin in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling
   In a mixing bowl, beat together the cream cheese, icing sugar, vanilla extract, and Biscoff spread until the mixture is smooth and creamy.
   Add the double cream and continue to beat until the mixture becomes thick and holds its shape. This step ensures the cheesecake will set properly without baking.
3. Assemble the Cheesecake
   Spoon the filling over the chilled biscuit base and spread it evenly. Smooth the top using a spatula. Cover the tin and refrigerate for at least 5 to 6 hours, although chilling it overnight will give the firmest and creamiest texture.
4. Prepare the Topping
   Once the cheesecake has fully set, remove it from the springform tin. Whisk the double cream and icing sugar together until soft peaks form.
   Melt the Biscoff spread gently until it is smooth and pourable.
5. Decorate
   Pipe or spread the whipped cream around the top of the cheesecake, drizzle the melted Biscoff spread over the surface, and finish by placing whole or crushed Biscoff biscuits on top for an appealing presentation.
6. Serve
   Chill the cheesecake for a few additional minutes to allow the topping to set slightly. Slice and serve cold. This dessert pairs wonderfully with a warm cup of tea or coffee.