Name: No-Bake Biscoff Cheesecake Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 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; 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; 1/2 cup heavy whipping cream; 1/4 cup Biscoff spread; Extra Biscoff cookies, to taste (for decorating)

Ingredients

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

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

1/2 cup heavy whipping cream (for topping)

1/4 cup Biscoff spread (for drizzling)

Extra Biscoff cookies, to taste (for decorating)

Instructions

Step 1: Crush the Biscoff cookies into fine crumbs using a zip-top bag and rolling pin or a food processor.

Step 2: In a medium bowl, combine the cookie crumbs with melted butter, optional sugar, and a pinch of salt. Mix until the texture resembles wet sand.

Step 3: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Step 5: Add the Biscoff cookie butter spread and mix until fully combined.

Step 6: Stir in powdered sugar, vanilla extract, and ground cinnamon until the mixture is smooth.

Step 7: In a separate bowl, whip the cold heavy cream until stiff peaks form.

Step 8: Gently fold the whipped cream into the cream cheese mixture until well blended.

Step 9: Pour the filling over the chilled crust, smoothing the top evenly.

Step 10: Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the cheesecake set.

Step 11: For the topping, whisk together the remaining heavy cream and Biscoff spread in a medium bowl until smooth and fluffy.

Step 12: Carefully remove the cheesecake from the springform pan.

Step 13: Drizzle the topping over the cheesecake and decorate with extra Biscoff cookies before slicing and serving.

Tips & Variations

For a crunchier crust, toast the cookie crumbs lightly before mixing with butter.

Try swapping cinnamon with nutmeg or cardamom for a different spice note.

If Biscoff spread is too thick, warm it slightly to make mixing easier.

Use whipped topping instead of heavy cream for a lighter filling variation.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. To reheat slightly, let it sit at room temperature for 15-20 minutes; avoid microwaving as it may affect texture. For longer storage, you can freeze it wrapped tightly for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I use regular graham cracker crumbs instead of Biscoff cookies?

Yes, graham cracker crumbs can be used, but the distinctive caramelized flavor of Biscoff will be missing. You may want to add a bit of cinnamon or brown sugar to enhance the crust’s taste.

Do I need a springform pan for this cheesecake?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper for easier release. Just be gentle when unmolding to keep the cheesecake intact.