No Oven, No Fuss: Biscoff Cheesecake In Just 15 Minutes

Step 1:

Start with crushing biscoff biscuits and then mix them with melted butter, then take a springform pan and press it firmly to form a base and let it chill for 30 minutes.

Step 2:

Now whip cold heavy cream to soft peaks and set aside as it will give the cheesecake its light and airy texture.

Step 3:

Then, in a separate bowl, beat cream cheese with icing sugar and vanilla extract until smooth and creamy.

Step 4:

Gradually and gently fold the whipped cream into the cream cheese mixture and don’t overmix it.

Step 5:

Then pour the filling over the chilled biscoff base and let it refrigerate for at least 6 hours.

Step 6:

Now, melt the biscoff spread and pour it over the set cheesecake and spread it evenly. Then again chill it for 30 minutes.

Step 7:

Your tasty biscoff no-oven cheesecake is ready. Decorate it and serve.