Instructions
1. Prepare the crust – Combine crushed chocolate cookies and melted butter, then press into the base of a springform pan. Chill for 30 minutes.
2. Make the filling – Beat cream cheese and powdered sugar until smooth. Add melted chocolate and mix well.
3. Whip cream – Beat heavy cream to stiff peaks and fold into the chocolate mixture.
4. Assemble – Spread evenly over the crust. Smooth the surface.
5. Chill – Refrigerate for 6 hours or until firm.
6. Decorate – Pipe chocolate ganache or whipped cream swirls on top before serving.
No-Bake Biscoff Cheesecake
Ingredients
• 200 g Biscoff cookies (about 25 pieces)
• ¼ cup melted butter
• 16 oz (450 g) cream cheese, softened
• ⅔ cup powdered sugar
• ⅔ cup Biscoff spread
• 1 cup heavy cream
Instructions
1. Make the crust – Crush the Biscoff cookies and mix with melted butter. Press into a lined springform pan and refrigerate for 30 minutes.
2. Mix filling – Beat cream cheese, powdered sugar, and Biscoff spread until creamy.
3. Add whipped cream – Whip heavy cream until thick, then fold it gently into the filling.
4. Assemble – Pour the filling onto the crust and smooth the top.
5. Chill – Refrigerate for 6–8 hours or overnight.
6. Decorate – Warm a few tablespoons of Biscoff spread and drizzle over the cheesecake. Garnish with Biscoff cookies on top.
No-Bake Raspberry Cheesecake
Ingredients
• 200 g graham crackers
• ¼ cup melted butter
• 16 oz (450 g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1½ cups fresh or frozen raspberries (plus extra for topping)
Instructions
1. Make the crust – Crush graham crackers and mix with melted butter. Press into the base of a springform pan. Chill for 30 minutes.
2. Prepare the filling – Beat cream cheese, powdered sugar, and vanilla until smooth.
3. Whip cream – Beat heavy cream to stiff peaks and fold into the cheesecake mixture.
4. Add raspberries – Fold in crushed or pureed raspberries for a pink hue.
5. Assemble – Spread the filling over the crust and refrigerate for 6–8 hours.
6. Finish with topping – Pour raspberry sauce or jelly on top and garnish with whole raspberries.
