Description
No Bake Biscoff Cheesecake delivers pure dessert magic without turning on your oven. Crushed cookies and creamy filling make this treat simple and delectable for your next gathering.
Ingredients
Scale
Main Ingredients:
- 1000 grams cream cheese
- 250 grams Biscoff biscuits (for base)
- 200 grams Biscoff spread
- 150 grams Biscoff spread (for topping)
- 3 large eggs
- 2 egg yolks
Supporting Ingredients:
- 150 grams granulated sugar
- 150 grams brown sugar
- 150 grams sour cream
- 75 grams unsalted butter
- 2 tablespoons vanilla paste
- 8 pieces Biscoff biscuits (for topping)
Instructions
- Pulverize 250 grams of Biscoff biscuits into fine crumbs using a food processor or by crushing them in a sealed bag with a rolling pin.
- Melt 75 grams of unsalted butter and thoroughly mix with the cookie crumbs until the texture resembles wet sand.
- Line an 8-inch springform pan with parchment paper and firmly press the crumb mixture into an even base.
- Heat your oven to 175°C (350°F) and bake the base for 10 minutes, then allow it to cool completely.
- Beat 1000 grams of cream cheese with an electric mixer until completely smooth and lump-free.
- Gradually incorporate 150 grams of granulated sugar and 150 grams of brown sugar, mixing until the texture becomes thick and fluffy.
- Gently stir in 150 grams of sour cream, 2 tablespoons of vanilla paste, and 200 grams of Biscoff spread by hand.
- Carefully add 3 large eggs and 2 egg yolks one at a time, mixing gently after each addition to prevent overmixing.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Wrap the pan tightly with foil and place it in a larger baking dish filled with hot water to create a water bath.
- Reduce oven temperature to 165°C (325°F) and bake for 60 minutes.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
- Transfer the cheesecake to the counter and allow it to cool completely.
- Refrigerate the cheesecake for at least 8 hours or overnight.
- Warm 150 grams of Biscoff spread and drizzle over the chilled cheesecake.
- Decorate the top with 8 whole Biscoff biscuits.
- Slice with a sharp knife and serve chilled.
Notes
- Check cookie crumb consistency to ensure a compact, even base that holds together well.
- Beat cream cheese thoroughly to eliminate any lumps and create a silky smooth filling.
- Avoid overmixing eggs to prevent air bubbles that can cause cracks in your cheesecake.
- Cool the cheesecake gradually to prevent sudden temperature changes that might cause surface cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 577 kcal
- Sugar: 41 g
- Sodium: 195 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 115 mg