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No-Bake Biscoff Cheesecake Recipe

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★★★★★

4.8 from 127 reviews

This no-bake Biscoff cheesecake features a crunchy Biscoff cookie crust paired with a creamy, rich Biscoff cookie butter-infused filling. The cheesecake is easy to prepare without any baking, making it a perfect dessert for any occasion. Topped with a fluffy Biscoff cream and decorated with extra Biscoff cookies, this indulgent dessert highlights the beloved caramelized cookie flavor in a smooth, luscious cheesecake.

Ingredients

Scale

Crust

  • 2 cups Biscoff cookie crumbs (about 24–26 cookies or one 8.8 oz package), crushed
  • 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 food processor. Mix the crumbs with melted butter, optional sugar, and a pinch of salt until the texture feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate to set while preparing the filling.
  2. Making the Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add Biscoff cookie butter spread and mix thoroughly. Incorporate powdered sugar, vanilla extract, and ground cinnamon until the mixture is even and silky. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
  3. Assembling the Cheesecake: Pour the filling evenly over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours or ideally overnight to allow the cheesecake to set completely.
  4. Preparing the Topping: Whisk together the remaining heavy cream and Biscoff spread in a medium bowl until smooth and fluffy, creating a luscious topping.
  5. Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the Biscoff cream topping evenly over the cheesecake. Decorate with extra Biscoff cookies. Slice and serve chilled for the best flavor and texture.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Chilling the cheesecake overnight yields the best texture and flavor.
  • The optional cinnamon adds a subtle warmth but can be omitted if preferred.
  • To crush cookies evenly, use a food processor for ease.
  • Use cold heavy cream for whipping to achieve stiff peaks quickly and maintain volume.
  • If you prefer a less sweet crust, omit the granulated sugar.

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

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