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No-Bake Biscoff Cheesecake with a Chocolate Twist

This No-Bake Biscoff Cheesecake with a chocolate twist is quick, creamy, and perfect for holidays. An easy, rich dessert made with cookie butter and a buttery Biscoff crust.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Servings 12 servings
Calories 665 kcal

Ingredients
  

For the Crust

  • 2 cups crushed Biscoff cookies
  • 7 tablespoons unsalted butter, melted

For the Filling

  • 16 ounce cream cheese, softened
  • ½ cup granulated sugar
  • ¾ cup Biscoff spread
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream, cold
  • ⅔ cup dark chocolate chips, melted (optional)

For the Topping

  • ⅓ cup heavy cream
  • 3 tablespoons Biscoff spread
  • crushed Biscoff cookies and chocolate shavings, for garnish

Instructions
 

  • Prep the crust: Mix crushed Biscoff cookies with melted butter and press into a springform pan. Pop it in the fridge to chill.
  • Make the filling: Beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla.
  • Whip the cream: In another bowl, whip cold heavy cream to soft peaks and fold it into the filling. Add melted chocolate if you’re doing the chocolate swirl.
  • Build the cheesecake: Spread the filling over the crust. I like adding a sprinkle of crushed cookies in the middle. Smooth the top.
  • Chill: Let it set for at least 6 hours or overnight so it slices clean.
  • Add the topping: Warm cream and Biscoff spread until smooth and pour over the chilled cheesecake.
  • Finish and serve: Add crushed cookies and chocolate shavings, then slice.

Nutrition

Calories: 665kcalCarbohydrates: 52gProtein: 7gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 80mgSodium: 275mgPotassium: 171mgFiber: 1gSugar: 29gVitamin A: 1062IUVitamin C: 0.2mgCalcium: 88mgIron: 1mg
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