Easy Biscoff Cheesecake (No-Bake)

Creamy, no-bake cheesecake with a buttery biscuit base, a Biscoff-laced filling, and a glossy cookie butter topping.

Ingredients

• 200 g Butternut Snap biscuits (crushed to fine crumbs)
• 110 g butter (melted)
• 500 g cream cheese (softened)
• 300 ml thickened cream (cold)
• 1/2 cup icing sugar
• 1 tsp vanilla extract
• 250 g Biscoff spread (for filling)
• 150 g Biscoff spread (for topping, melted)

Method

• 1

  Step 1: Crush the biscuits

  Crush the Butternut Snap biscuits into fine crumbs (food processor or a rolling pin and zip-top bag), then add to a bowl.

• 2

  Step 2: Mix the base

  Add the melted butter to the crumbs and stir until the mixture resembles wet sand and holds together when pressed.

• 3

  Step 3: Press and chill the crust

  Line the base of a 10-inch springform tin, then press the crumb mixture firmly and evenly into the base. Refrigerate while you prepare the filling.

• 4

  Step 4: Beat the cream cheese

  Beat the softened cream cheese in a large bowl until completely smooth and lump-free.

• 5

  Step 5: Add sugar and Biscoff

  Add the icing sugar and 250 g Biscoff spread, then mix until fully combined and smooth.

• 6

  Step 6: Whip the cream

  Whip the thickened cream with the vanilla extract in a separate bowl until stiff peaks form.

• 7

  Step 7: Fold the filling

  Fold the whipped cream gently into the cream cheese mixture until no streaks remain, keeping as much air in the mixture as possible.

• 8

  Step 8: Fill the tin

  Spoon the filling over the chilled biscuit base and smooth the top.

• 9

  Step 9: Melt and top

  Melt the 150 g Biscoff spread (briefly in the microwave in short bursts or over warm water) until pourable, then pour over the cheesecake and gently tilt to spread evenly.

• 10

  Step 10: Chill to set

  Refrigerate for at least 6 hours (overnight preferred) until firm enough to slice cleanly.

Tips

• **Clean slices**: Warm a knife under hot water, wipe dry, and slice; repeat between cuts.
• **Softening cream cheese**: Let it sit at room temperature until soft to avoid lumps.
• **Topping texture**: If the melted Biscoff is too thick, warm it a little longer until it just loosens (don’t overheat).
• **Storage**: Cover and refrigerate for up to 4 days. For longer storage, freeze (wrapped well) up to 1 month; thaw overnight in the fridge.

Nutrition (per serving, estimate)