Description
A delicious and indulgent Biscoff & Nutella No-Bake Cheesecake that combines the rich flavors of Biscoff cookies and Nutella, perfect for any dessert lover.
Ingredients
Scale
- 250 g Biscoff cookies (about 2 cups crumbs)
- 100 g (7 tbsp) unsalted butter, melted
- 500 g (18 oz) cream cheese, softened
- 300 ml (1 ¼ cups) heavy cream, chilled
- 100 g (½ cup) powdered sugar
- 200 g (¾ cup) Nutella (or any hazelnut spread)
- 1 tsp vanilla extract
- 150 g (½ cup) Lotus Biscoff spread, melted (slightly cooled)
- Crushed Biscoff cookies for edges
- Optional: drizzle of Nutella
Instructions
- Crush Biscoff cookies into fine crumbs. Mix with melted butter until sandy in texture.
- Press firmly into the base and sides of a springform pan (8-inch / 20 cm).
- Chill in fridge for 30 minutes to set.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- In another bowl, whip heavy cream until soft peaks form.
- Fold whipped cream into the cream cheese mixture. Add vanilla.
- Divide mixture in half. Mix Nutella into one half until smooth.
- Spread Nutella cheesecake layer over crust, smooth the top.
- Add plain cheesecake layer on top, smoothing again.
- Chill for at least 6 hours (overnight for best results).
- Pour melted Biscoff spread over the top for a glossy finish.
- Press crushed Biscoff cookies around the sides.
- Add a Nutella drizzle for extra indulgence.
Notes
- For best results, chill the cheesecake overnight.
- Feel free to adjust the sweetness by adding more or less powdered sugar.
- Ensure the cream cheese is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg