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Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

★★★★★

4.5 from 105 reviews
  • Author: Sarah
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://everydaytastes.com/creamy-no-bake-biscoff-cheesecake-with-crunchy-cookie-crust-recipe/