No-Bake Biscoff Cheesecake

Indulge in a creamy, dreamy dessert without turning on the oven. This no-bake Biscoff Cheesecake layers a buttery, crunchy cookie base with a silky, flavour-packed filling, making it the perfect treat for a cozy afternoon or an easy, show-stopping dessert for guests. Quick to assemble and fuss-free, it’s as satisfying to make as it is to enjoy.

Base:

• 150 g Lotus Biscoff or Digestive cookies, crushed
• 50 g butter, melted
  

Cheesecake Filling:

• 200 g cream cheese, softened
• 100 ml whipping cream
• 4–5 tbsp Biscoff spread
• 2 tsp Natvia Gut Activation Sweetener
  

Topping (optional):

Crushed Biscoff cookies or extra Biscoff spread

1. Mix oats, ground flaxseed, and brown sugar in a bowl.
2. Add milk gradually and stir until the mixture holds together.
3. Press the mixture firmly into the base of serving jars or a small dish.
4. In a bowl, whip the cream cheese until smooth.
5. In a separate bowl, whip the cream until it forms soft peaks.
6. Fold the whipped cream into the cream cheese gently.
7. Add Biscoff spread and vanilla, folding until thoroughly combined.
8. Spoon the cheesecake mixture over the oat base and smooth the top.
9. Cover and refrigerate overnight (or at least 4–6 hours) to set.
10. Before serving, optionally sprinkle crushed Biscoff cookies or drizzle extra Biscoff spread on top.

Servings: 6

Prep Time: 15 minutes

Chill / Set Time: 3 hours

Total Time: 3 hours 15 minutes