Christmas Biscoff Cheesecake
A rich and creamy no-bake cheesecake made with Biscoff cookies and spread, perfect for holiday celebrations.
Ingredients
For the crust
- 200 g Biscoff cookies Crushed into fine crumbs
- 100 g unsalted butter, melted To combine with cookie crumbs
For the filling
- 500 g cream cheese Softened to room temperature
- 100 g powdered sugar Adjust for sweetness
- 200 ml heavy cream Whipped for lightness
- 1 teaspoon vanilla extract For flavor enhancement
- 150 g Biscoff spread To fold into the cream mixture
Instructions
Preparation
- Start by gathering all your ingredients. Ensure your cream cheese is at room temperature for easy mixing.
- Crush the Biscoff cookies into fine crumbs using a food processor or a zip-lock bag with a rolling pin.
- Combine the crushed Biscoff cookies with melted butter and mix well.
- Press the cookie and butter mixture firmly into the bottom of a springform pan.
Filling
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add the heavy cream and vanilla extract to the cream cheese mixture and mix until light and fluffy.
- Gently fold in the Biscoff spread to create swirls in the filling.
Assembly and Refrigeration
- Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
Serving
- Before serving, spread a layer of Biscoff spread on top for added indulgence.
Notes
Can be made ahead of time and stored in the refrigerator for up to a week. For longer storage, consider freezing.