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No-Bake Biscoff Cheesecake Recipe

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★★★★★

4.7 from 122 reviews

This No-Bake Biscoff Cheesecake is a luscious, creamy dessert featuring a buttery Biscoff cookie crust and a smooth, fluffy filling packed with the iconic caramelized flavor of Biscoff spread. With no baking required, it’s an easy yet indulgent treat perfect for any occasion.

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 Biscoff cookies into fine crumbs using a zip-top bag and rolling pin or food processor. In a medium bowl, mix the crumbs with melted butter, sugar (if using), and salt until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
  2. Making the Filling: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add Biscoff cookie butter spread and mix until fully combined. Incorporate powdered sugar, vanilla extract, and ground cinnamon, mixing until smooth.
  3. Whipping the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy filling.
  4. Assembling the Cheesecake: Pour the filling over the chilled crust and smooth the top evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow the cheesecake to set properly.
  5. Preparing the Topping: In a medium bowl, whisk the remaining 1/2 cup heavy cream with 1/4 cup Biscoff spread until the mixture is smooth and fluffy.
  6. Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the prepared topping evenly over the cheesecake and garnish with extra Biscoff cookies. Slice and serve chilled for the best flavor and texture.

Notes

  • For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
  • The cinnamon in the filling is optional but adds a lovely warm note that complements the Biscoff flavor.
  • This cheesecake requires refrigeration time to set properly, so plan ahead.
  • Use a springform pan for easy removal of the cheesecake.
  • Leftovers should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.

Keywords: Biscoff cheesecake, no-bake cheesecake, easy dessert, Biscoff cookie butter, creamy cheesecake

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