Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe
This creamy no-bake Biscoff cheesecake features a crunchy cookie crust made from crushed Biscoff cookies and a luscious, airy filling infused with Biscoff spread. Easy to prepare, it requires no oven baking and is perfect for a delicious dessert that combines rich flavors and smooth textures.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 200g (7oz) Biscoff cookies
- 6 tbsp (85g) unsalted butter, melted
Filling
- 16 oz (450g) cream cheese, softened
- 1 cup (250g) Biscoff spread
- 1 cup (240ml) heavy cream, cold
- 3/4 cup (90g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Crush 200g (7oz) of Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag. Mix these crumbs with 6 tbsp (85g) of melted unsalted butter until the mixture resembles wet sand.
- Form the crust: Press the crumb and butter mixture firmly into the bottom of a 9-inch springform pan. Refrigerate this crust while you prepare the filling to help it set and stay firm.
- Make the cream cheese base: Beat 16 oz (450g) of softened cream cheese until smooth and creamy, which should take about 2 minutes using an electric mixer.
- Add Biscoff spread and sugar: Incorporate 1 cup (250g) of Biscoff spread and 3/4 cup (90g) of powdered sugar into the cream cheese. Mix until the combination is silky smooth without lumps.
- Whip heavy cream: In a separate bowl, whip 1 cup (240ml) of cold heavy cream along with 1 teaspoon of vanilla extract until soft peaks form, ensuring a light and airy texture.
- Combine mixtures: Gently fold the whipped cream into the cream cheese and Biscoff mixture slowly and carefully to maintain the fluffiness of the filling.
- Assemble the cheesecake: Pour the creamy filling over the chilled cookie crust and smooth the top evenly with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and develop flavors.
- Serve: Before serving, run a warm knife around the edges of the springform pan to loosen the cheesecake. Unlock the springform pan and slice. Optionally, drizzle extra Biscoff spread or garnish with crushed Biscoff cookies for added texture and presentation.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Use cold heavy cream to achieve better whipping results and fluffier texture.
- Refrigerate the crust well before adding the filling to prevent sogginess.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a firmer crust, you can briefly chill it in the freezer for 10-15 minutes before adding the filling.
Keywords: Biscoff cheesecake, no bake cheesecake, Biscoff cookie crust, creamy dessert, easy cheesecake, no oven dessert
