Description
A rich and creamy no-bake Biscoff Cheesecake that combines cream cheese and the warm spice of Biscoff cookies, perfect for any occasion.
Ingredients
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
- 920 g cream cheese (4 bricks, softened to room temperature)
- 150 g granulated sugar
- 150 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
- 150 g Biscoff spread (warmed until runny)
- Biscoff cookies (for decoration)
Instructions
- Preheat your oven to 175°C (350°F).
- Crush the Biscoff cookies until they resemble fine crumbs, then mix with melted butter.
- Press the cookie mixture into the bottom of a springform pan to form the crust and bake for 10 minutes. Let it cool.
- In a large bowl, mix the cream cheese and granulated sugar until smooth.
- Add Greek yogurt, vanilla extract, and ground cinnamon, mixing well.
- Add eggs one at a time, mixing just until combined after each. Pour in warmed Biscoff spread and mix until smooth.
- Pour the cheesecake filling over the cooled crust and bake for 60-70 minutes until edges are set and center jiggles.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
- Let it cool completely at room temperature, then chill in the fridge for at least 4 hours, or overnight.
- Before serving, spread extra Biscoff spread on top and decorate with Biscoff cookies.
Notes
Make sure the cream cheese is at room temperature for a smooth filling. Avoid overmixing the eggs to prevent cracking. Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American