Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

Introduction

This Creamy No Bake Biscoff Cheesecake boasts a luscious, velvety filling paired with a crunchy cookie crust. It’s an easy-to-make dessert that captures the rich, caramelized flavor of Biscoff cookies and spread, perfect for any occasion.

Ingredients

• 200g (7oz) Biscoff cookies
• 6 tbsp (85g) unsalted butter, melted
• 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

1. Step 1: Crush the Biscoff cookies into fine crumbs by placing them inside a ziplock bag and rolling over with a rolling pin until evenly crushed.
2. Step 2: Combine the cookie crumbs with the melted unsalted butter, stirring until the mixture has the texture of wet sand.
3. Step 3: Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate it while you prepare the filling.
4. Step 4: Beat the softened cream cheese on medium speed for about 2 minutes until smooth and creamy.
5. Step 5: Add the Biscoff spread and powdered sugar to the cream cheese, blending until the mixture is silky and smooth.
6. Step 6: In a separate bowl, whip the cold heavy cream with vanilla extract until soft peaks form.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture, taking care to keep the mixture light and fluffy.
8. Step 8: Pour the filling over the chilled cookie crust and smooth the surface with a spatula.
9. Step 9: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
10. Step 10: Before serving, run a warm knife along the edges, unlock the springform pan, slice, and optionally drizzle extra Biscoff spread or sprinkle crushed cookies on top.

Tips & Variations

• For extra crunch, sprinkle some crushed Biscoff cookies on top just before serving.
• Use a hand mixer or stand mixer to ensure the cream cheese filling is extra smooth and creamy.
• If you prefer a firmer crust, bake the crumb base at 350°F (175°C) for 8–10 minutes before assembling.
• Substitute Biscoff spread with peanut butter or Nutella for a different flavor twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze the cheesecake (without toppings) in an airtight container for up to 1 month. To serve, thaw overnight in the fridge. Reheat the knife under warm water before slicing for cleaner cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of softened?

Softened cream cheese blends more smoothly into the filling, so it’s best to bring it to room temperature before using for a creamy texture.

Do I need a springform pan for this cheesecake?

A springform pan makes it easier to remove the cheesecake without damaging the crust or filling, but you can use a regular pan lined with parchment paper if needed.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

4.5 from 105 reviews

• Author: Sarah
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Creamy No Bake Biscoff Cheesecake features a crunchy Biscoff cookie crust and a luscious, smooth filling made from cream cheese, Biscoff spread, and whipped cream. Perfect for an easy dessert that requires no baking, this cheesecake combines the signature caramelized flavor of Biscoff with a light, airy texture that melts in your mouth.

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Ingredients

Scale 1x2x3x

For the Crust

• 200g (7oz) Biscoff cookies
• 6 tbsp (85g) unsalted butter, melted

For the 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

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Instructions

1. Prepare the crust: Crush 200g (7oz) Biscoff cookies into fine crumbs by placing them in a ziplock bag and using a rolling pin to pulverize them completely.
2. Mix crust ingredients: Combine the crushed cookie crumbs with 6 tbsp (85g) melted unsalted butter until the mixture resembles wet sand, ensuring it evenly binds together.
3. Set the crust: Firmly press the cookie mixture into the bottom of a 9-inch springform pan, creating an even layer, then refrigerate to set while you prepare the filling.
4. Beat cream cheese: Using a mixer, beat 16 oz (450g) softened cream cheese until it becomes smooth and creamy, approximately 2 minutes.
5. Add Biscoff and sugar: Incorporate 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese; blend until the mixture is silky and smooth.
6. Whip heavy cream: In a separate bowl, whip 1 cup (240ml) cold heavy cream with 1 tsp vanilla extract until soft peaks form to add lightness to the filling.
7. Fold whipped cream in: Gently fold the whipped cream into the cream cheese mixture slowly to maintain a light and fluffy texture.
8. Assemble cheesecake: Pour the prepared filling over the chilled cookie crust, spreading evenly with a spatula for a smooth top.
9. Chill the cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the cheesecake to fully set.
10. Serve: Before slicing, run a warm knife around the edges, unlock the springform pan, slice the cheesecake, and optionally drizzle with extra Biscoff spread or garnish with crushed cookies.

Notes

• For best results, use cold heavy cream straight from the refrigerator to achieve proper whipping consistency.
• You can prepare the cheesecake up to 24 hours in advance; it tastes even better once the flavors meld overnight.
• Substitute Biscoff spread with cookie butter or a similar caramelized biscuit spread if unavailable.
• Make sure the cream cheese is softened to room temperature to ensure a smooth, lump-free filling.
• Use a springform pan for easy removal and clean slicing.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Biscoff Cheesecake, No Bake Cheesecake, No Bake Dessert, Biscoff Cookie Crust, Cream Cheese Dessert