No-Bake Biscoff Cheesecake Recipe
Introduction
This no-bake Biscoff cheesecake is a decadent treat featuring a crunchy Biscoff cookie crust and a creamy, fluffy filling. Perfect for any occasion, it combines the rich flavor of Biscoff spread with smooth cream cheese for an irresistible dessert.
Ingredients
- 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
- 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
- 1/2 cup heavy whipping cream (for topping)
- 1/4 cup Biscoff spread (for drizzling)
- Extra Biscoff cookies (for decorating, to taste)
Instructions
- Step 1: Crush Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor.
- Step 2: In a medium bowl, combine the cookie crumbs with melted butter, optional sugar, and a pinch of salt until the mixture resembles wet sand.
- Step 3: Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Step 4: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Step 5: Add Biscoff cookie butter spread and mix until fully incorporated.
- Step 6: Mix in powdered sugar, vanilla extract, and ground cinnamon (if using) until the mixture is smooth.
- Step 7: In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Step 8: Pour the filling evenly over the chilled crust and smooth the top.
- Step 9: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set.
- Step 10: For the topping, whisk together the remaining heavy cream and Biscoff spread until smooth and fluffy.
- Step 11: Remove the cheesecake carefully from the springform pan.
- Step 12: Drizzle the topping over the cheesecake and decorate with extra Biscoff cookies before serving.
Tips & Variations
- For a firmer crust, bake the crumb mixture at 350°F for 8-10 minutes before cooling and assembling (optional).
- Swap the heavy cream in the filling for whipped coconut cream to make a dairy-free version.
- Add chopped nuts or a drizzle of caramel sauce for extra texture and flavor.
- Allow the cheesecake to chill overnight for the best texture and flavor melding.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days for optimal freshness. When ready to serve, let it sit at room temperature for 10-15 minutes for a softer texture. Leftovers can be kept in an airtight container and are best enjoyed within 2 days. Avoid freezing, as the texture may be compromised.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie instead of Biscoff?
Yes, you can substitute graham crackers or digestive biscuits for the crust, but the unique flavor of Biscoff cookies really enhances this cheesecake.
Do I need to use a springform pan?
While a springform pan makes removing the cheesecake easier, you can use any round pan lined with parchment paper for simpler release.
PrintNo-Bake Biscoff Cheesecake Recipe
Delicious and creamy no-bake Biscoff cheesecake featuring a crunchy Biscoff cookie crust and a smooth Biscoff cookie butter filling, topped with a fluffy Biscoff cream and cookie decoration. Easy to prepare and perfect for any dessert occasion without the need for baking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
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
- Preparation of the Cookie Crust: Crush the Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor. In a medium bowl, mix the cookie crumbs with melted butter, optional sugar, and a pinch of salt until the mixture feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
- Making the Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add in the Biscoff cookie butter spread and mix until well combined. Incorporate powdered sugar, vanilla extract, and ground cinnamon until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Assembling the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top evenly. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow it to set properly.
- Preparing the Topping: In a medium bowl, whisk together the remaining heavy cream and Biscoff spread until smooth and fluffy.
- Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the topping over the cheesecake and decorate with extra Biscoff cookies before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Refrigerate the cheesecake long enough to allow it to set firmly – ideally overnight.
- Optional cinnamon adds a warm flavor but can be omitted if preferred.
- The sugar in the crust is optional and can be reduced or skipped depending on your sweetness preference.
- Use a springform pan for easy removal of the cheesecake.
Keywords: Biscoff cheesecake, no-bake cheesecake, Biscoff cookie crust, Biscoff cookie butter, creamy cheesecake, easy dessert
