Easy No-Bake Biscoff Cheesecake

Creamy • Smooth • No Oven Required

Ingredients

Place the Biscoff biscuits in a food processor and blend until fine crumbs form.
Alternatively, place biscuits in a sealed bag and crush using a rolling pin.
Transfer the crumbs to a bowl and pour in the melted butter.
Mix thoroughly until the texture resembles damp sand.
Press the mixture firmly into the base of a 20 cm (8-inch) springform pan, packing it down evenly.
Place the pan in the refrigerator to chill while preparing the filling.

In a large mixing bowl, beat the cream cheese until smooth and lump-free.
Add the icing sugar, Biscoff spread, and vanilla extract.
Beat again until fully combined and creamy.
In a separate bowl, whip the cold double cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture using a spatula.
Fold slowly to keep the filling light and airy.
Pour the filling over the chilled biscuit base and smooth the top evenly.
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Gently warm the Biscoff spread until pourable (microwave in short intervals).
Pour the melted spread over the chilled cheesecake, allowing it to naturally spread.
Whip the remaining double cream with icing sugar until stiff.
Pipe or spoon the whipped cream around the edges of the cheesecake.
Decorate with whole or crushed Biscoff biscuits if desired.