Biscoff Cheesecake

A rich, no-bake cheesecake with a buttery Biscoff cookie base and a silky, naturally sweetened cream cheese filling — topped with a swirl of melted Biscoff spread.

Ingredients

For the base:
250g Biscoff cookies, crushed
60g butter, melted

For the filling:
200g coconut sweetener
500g cream cheese
475ml double cream
2 tbsp Biscoff spread

For the topping:
45g Biscoff spread, melted

Method

Grease an 8-inch springform tin. Combine the crushed cookies and melted butter, then press firmly into the base of the tin to form an even layer. Place in the fridge while you prepare the filling.

In a large bowl, whisk together the coconut sweetener, cream cheese, and double cream until thick and smooth. Fold through the Biscoff spread and pour the mixture over the base. Smooth the top.

Drizzle with melted Biscoff spread and swirl gently with a knife or skewer. Refrigerate for at least 4 hours, or overnight, until fully set. Slice and enjoy straight from the fridge.