Biscoff Cookie Butter Cheesecake

5 from 1 vote

A delicious and fail-safe no bake Biscoff cheesecake that is bound to have you coming back for more.

Prep Time20

Chilling time6

Total Time6 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 448kcal

Author: Helen

Grease a 6 inch springform pan (Note 1) and line with greaseproof / parchment paper.
Blitz the Biscoff biscuits into fine crumbs in a food processor or put them into a plastic bag and bash with a rolling pin.
Melt the butter on a low heat on the stove or in the microwave and stir in the Biscoff crumbs.
Pour the butter and crumb mixture into the springform pan and press down with the back of a large spoon until firm.
Whip the ricotta and cream cheese together with an electric whisk, food processor or stand mixer until smooth.
Add the sugar and Biscoff spread and continue to mix until incorporated.
Spoon the mixture onto the Biscoff biscuit base and use the back of a spoon to smooth out any uneven patches.
Optional: Warm a couple of tablespoons of Biscoff spread on the stove or in the microwave and drizzle onto the top of the cheesecake. You can also use a piping bag for this.
Place the Biscoff cheesecake in the fridge to chill overnight (or for a minimum of 6 hours).

This is a mini cheesecake for a 6-inch pan that will yield 6 slices. To make a cheesecake for a standard-sized pan simply hit the 2x scaling button to double the quantity.