Ingredients
- For the base: 300 g Biscoff cookies + 130 g melted butter
- For the filling: 750 g Lussaria Cream Cheese, cold
- 180 g icing sugar
- 400 g Biscoff spread (smooth), gently warmed
- 300 ml Lussaria Whipping Cream, cold
- 1 tsp vanilla extract
- For topping: 150 g Biscoff spread, warmed to pourable, plus crushed cookies
Method
- Blitz Biscoff cookies fine, mix with melted butter, press firmly into a 22 cm springform tin. Refrigerate 30 minutes.
- Whip the cold cream to soft peaks. Set aside in fridge.
- Beat the cream cheese with icing sugar on LOW until smooth. Add warm Biscoff spread and vanilla; mix briefly.
- Fold in the whipped cream gently in three additions.
- Pour over the chilled base, smooth the top. Refrigerate at least 6 hours (overnight is better).
- Just before serving: warm 150 g Biscoff spread until pourable, pour over the top, spread quickly. Scatter crushed cookies. Slice with a hot knife.
Baker's note
No-bake cheesecake is unforgiving on cream cheese quality — because there are no eggs to hold the structure, everything depends on the fat content and stability of the cream cheese. Use 34%+ fat or the slices will collapse.