No-Bake Biscoff Cheesecake 🤎

This creamy no-bake Biscoff cheesecake has a buttery Lotus Biscoff cookie crust, a light and fluffy cheesecake filling, and a smooth Biscoff topping. No oven needed—just a few simple ingredients and some chilling time!

Ingredients

Crust

* 220 g Biscoff cookies
* 100 g melted butter

Cheesecake Filling

* 400 g cream cheese
* 2 tbsp Biscoff spread
* 200 ml cold heavy cream (30–36%)

Topping

* 100–120 g Biscoff spread
* 8–10 Biscoff cookies

Instructions

1. Crush the Biscoff cookies into fine crumbs and mix with the melted butter.
2. Press the mixture into a parchment-lined pan and chill for 15–20 minutes.
3. Whip the cold heavy cream until soft peaks form.
4. Beat the cream cheese with the Biscoff spread until smooth.
5. Fold the whipped cream into the cream cheese mixture until fully combined.
6. Spread the filling over the crust and smooth the top.
7. Chill for 1–2 hours (or freeze for about 40 minutes) until slightly set.
8. Warm the Biscoff spread until pourable and pour a thin layer over the cheesecake.
9. Top with Biscoff cookies.
10. Refrigerate for at least 6 hours before serving.

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