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No Bake Biscoff Cheesecake Recipe

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★★★★★

5 from 72 reviews

This No Bake Biscoff Cheesecake is a luscious and creamy dessert featuring a crunchy Biscoff cookie crust and a rich Biscoff cookie butter cheesecake filling. Perfect for those who love decadent, no-bake sweets with the unique caramelized flavor of Biscoff cookies and cookie butter, this cheesecake is easy to prepare without an oven and delivers a deliciously smooth and indulgent treat.

Ingredients

Scale

Biscoff Cookie Crust

  • 3 ½ cups (370g) Biscoff cookie crumbs
  • ¼ cup (50g) packed brown sugar, light or dark
  • 12 tablespoons (175g) unsalted butter, melted and cooled

Cheesecake Filling

  • 2 (8 oz) blocks full fat cream cheese, at room temperature (16 oz/450g total)
  • ¾ cup (97g) powdered sugar
  • 1 cup (250g) Biscoff creamy cookie butter
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (360mL) heavy whipping cream, cold – straight from the fridge

Toppings

  • ½ cup (125g) Biscoff creamy cookie butter
  • Crushed Biscoff cookies for garnish

Instructions

  1. Prepare the crust. In a medium bowl, combine the Biscoff cookie crumbs and brown sugar. Pour in the melted and cooled unsalted butter, and stir until the mixture is evenly coated and resembles wet sand. Press this mixture firmly into the bottom of a springform pan or a similar dish to form an even crust. Chill the crust in the refrigerator while preparing the filling.
  2. Make the cheesecake filling. In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the powdered sugar, Biscoff creamy cookie butter, and vanilla extract, and continue mixing until all ingredients are fully incorporated and smooth.
  3. Whip the cream. In a separate cold bowl, whip the heavy cream until stiff peaks form using a hand or stand mixer. This usually takes about 3-5 minutes on medium-high speed.
  4. Fold the whipped cream into the cream cheese mixture. Gently fold the whipped heavy cream into the cream cheese and cookie butter mixture in batches, using a spatula. Fold carefully to maintain the airy texture.
  5. Assemble the cheesecake. Pour the creamy cheesecake filling over the chilled crust and smooth the top with a spatula. Place the cheesecake in the refrigerator and chill for at least 4-6 hours, preferably overnight, until set and firm.
  6. Prepare the topping and garnish. Before serving, gently warm the remaining Biscoff cookie butter until it is pourable but not hot, and drizzle it over the top of the cheesecake. Garnish with crushed Biscoff cookies evenly across the surface for added texture and flavor.
  7. Serve. Carefully remove the cheesecake from the springform pan and slice using a sharp knife. Serve chilled and enjoy your no-bake Biscoff cheesecake!

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • Heavy whipping cream should be cold for easier whipping.
  • For cleaner slices, dip your knife in hot water, wipe dry, and slice between each cut.
  • You can substitute unsalted butter with salted butter if you prefer a hint of salt in the crust.
  • Chilling the cheesecake overnight yields the best texture and flavor.
  • Store any leftovers covered in the refrigerator for up to 3-4 days.

Keywords: Biscoff cheesecake, no bake cheesecake, Biscoff cookie crust, creamy cheesecake, no bake dessert

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