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No-Bake Biscoff Cheesecake Recipe

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★★★★★

4.8 from 150 reviews

Delicious no-bake Biscoff cheesecake featuring a creamy Biscoff cookie butter filling and a crunchy Biscoff cookie crust. This easy-to-make dessert requires no oven and is perfect for warm days or anyone seeking a smooth, rich treat with the beloved spiced caramel flavor of Biscoff.

Ingredients

Scale

Crust

  • 2 cups Biscoff cookie crumbs (About 24–26 cookies, crushed or one 8.8 oz package)
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar (optional)
  • 1 pinch salt

Filling

  • 16 oz cream cheese, softened to room temperature
  • 1 cup Biscoff cookie butter spread
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon (optional)
  • 1 1/2 cups heavy whipping cream, cold

Topping

  • 1/2 cup heavy whipping cream
  • 1/4 cup Biscoff spread
  • Extra Biscoff cookies, to taste (for decorating)

Instructions

  1. Preparation of the Cookie Crust: Crush your Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor.
  2. Mix the Crust Ingredients: In a medium bowl, combine the cookie crumbs with melted butter, optional granulated sugar, and a pinch of salt until the mixture has a texture similar to wet sand.
  3. Form the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you prepare the filling.
  4. Make the Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Add the Biscoff cookie butter spread and mix until well combined.
  5. Add Sweeteners and Flavoring: Incorporate the powdered sugar, vanilla extract, and optional ground cinnamon into the cream cheese mixture, mixing until smooth and well-blended.
  6. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
  7. Assemble the Cheesecake: Pour the filling evenly over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set.
  8. Prepare the Topping: Whisk together the remaining 1/2 cup heavy whipping cream and 1/4 cup Biscoff spread until smooth and fluffy.
  9. Serve: Carefully release the cheesecake from the springform pan. Drizzle the prepared topping over the cheesecake and decorate with extra Biscoff cookies. Slice and serve chilled.

Notes

  • For the best texture, ensure the cream cheese is softened to room temperature before mixing.
  • Chilling the cheesecake overnight improves firmness and flavor blending.
  • Adjust sweetness by modifying the amount of powdered sugar to taste.
  • The optional ground cinnamon adds a warm spice note but can be omitted if preferred.
  • Use a springform pan for easy removal of the cheesecake.
  • The Biscoff cookie crumbs can be made from scratch by crushing cookies or purchased pre-crumbled.

Keywords: no-bake cheesecake, Biscoff cheesecake, easy cheesecake, no bake dessert, Biscoff cookie butter, creamy cheesecake, springform pan dessert

Find it online: https://platedandproud.com/no-bake-biscoff-cheesecake-recipe/