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No-Bake Biscoff Cheesecake Recipe

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★★★★★

4.7 from 123 reviews

This no-bake Biscoff cheesecake is a luscious and creamy dessert featuring a crunchy Biscoff cookie crumb crust and a rich filling infused with Biscoff cookie butter. Lightly sweetened and flavored with vanilla and cinnamon, it’s topped with a fluffy Biscoff cream drizzle and decorated with extra cookies for a delightful finish. Perfect for an elegant yet easy-to-make treat with no oven required.

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 cookie butter spread
  • Extra Biscoff cookies (for decorating, to taste)

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. Combine the cookie crumbs with melted butter, optional sugar, and a pinch of salt in a medium bowl until the mixture has a texture like wet sand.
  2. Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Biscoff cookie butter spread and mix thoroughly to combine.
  4. Add Sweeteners and Flavor: Mix in the powdered sugar, vanilla extract, and optional ground cinnamon until the mixture is smooth and evenly blended.
  5. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, taking care to maintain the lightness of the filling.
  6. Assemble the Cheesecake: Pour the prepared filling over the chilled crust, smoothing the top evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or ideally overnight to allow it to set fully.
  7. Prepare the Topping: In a medium bowl, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff cookie butter spread until smooth and fluffy, perfect for drizzling.
  8. Serve: Carefully remove the cheesecake from the springform pan. Drizzle the Biscoff cream topping over the cheesecake and decorate with extra Biscoff cookies. Slice and serve chilled for the best flavor and texture.

Notes

  • For best results, ensure cream cheese is fully softened to avoid lumps in the filling.
  • The optional cinnamon adds warmth but can be omitted if preferred.
  • Pressing the crust firmly helps it hold together when serving.
  • Allow the cheesecake to chill overnight to fully develop the flavors and texture.
  • You can adjust the sweetness by altering the amount of powdered sugar to taste.
  • Use a springform pan for easy removal of the cheesecake.

Keywords: No-Bake Cheesecake, Biscoff Cheesecake, No-Bake Dessert, Biscoff Cookie Butter, Easy Cheesecake

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