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If you're searching for a dessert that perfectly combines indulgence and simplicity, look no further than the Biscoff Bliss Cheesecake. This delightful no-bake cheesecake offers a creamy texture and an irresistible flavor profile that has made it a favorite among dessert lovers everywhere. The unique flavor of Biscoff cookies, with their caramelized, spiced notes, merges beautifully with the rich creaminess of the cheesecake, resulting in a dessert that is both sophisticated and comforting.

Biscoff Bliss Cheesecake Recipe – Indulgent and Irresistibly Delicious

Indulge in the heavenly Biscoff Bliss Cheesecake, a no-bake dessert that combines creamy cheesecake with the delightful flavors of Biscoff cookies and spread. This easy-to-make treat is perfect for any occasion, whether it's a special celebration or a cozy night in. Impress your friends and family with its rich taste and stunning presentation. Get ready to fall in love! #BiscoffCheesecake #NoBakeDessert #DessertRecipes #BakingLove #SweetTooth
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Ingredients
  

For the crust:

250g Biscoff biscuits (crushed)

100g unsalted butter (melted)

For the cheesecake filling:

400g cream cheese (softened)

150g powdered sugar

200ml heavy cream

200g Biscoff spread

1 tsp vanilla extract

2 tbsp lemon juice

For the topping:

100g Biscoff spread (melted)

Crushed Biscoff biscuits (for garnish)

Whipped cream (optional, for decoration)

Instructions
 

Prepare the crust:

    - Preheat your oven to 180°C (350°F).

      - In a mixing bowl, combine crushed Biscoff biscuits and melted butter together until well combined.

        - Press the mixture firmly into the base of a 9-inch springform pan to form an even layer. Bake for 10 minutes. Remove and let cool.

          Make the cheesecake filling:

            - In a large bowl, beat the softened cream cheese until smooth.

              - Gradually add powdered sugar, mixing until incorporated.

                - Add the heavy cream, Biscoff spread, vanilla extract, and lemon juice into the cream cheese mixture. Beat until the mixture is light and fluffy.

                  Combine it all:

                    - Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

                      - Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.

                        Prepare the topping:

                          - Melt the additional Biscoff spread in the microwave for about 20-30 seconds, until runny.

                            - Once the cheesecake is set, pour the melted Biscoff spread over the top and spread gently.

                              - Sprinkle crushed Biscoff biscuits over the melted spread for garnish.

                                Serve:

                                  - Carefully run a knife around the edge of the pan, then remove the springform side.

                                    - If desired, top with dollops of whipped cream for an extra touch. Cut into slices and serve chilled.

                                      Prep Time: 20 minutes | Total Time: 4 hours 30 minutes (plus chilling) | Servings: 10-12 slices