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No-Bake Biscoff Cheesecake Recipe

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★★★★★

4.4 from 52 reviews

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.

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 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.
  2. 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.
  3. 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.
  4. Preparing the Topping: In a medium bowl, whisk together the remaining heavy cream and Biscoff spread until smooth and fluffy.
  5. 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

Find it online: https://dinewithdylan.com/no-bake-biscoff-cheesecake-recipe-2/