Description
This no-bake Biscoff cheesecake is a creamy, rich dessert featuring a crunchy Biscoff cookie crust and a luscious Biscoff cookie butter filling. Perfect for a make-ahead treat, it requires no baking and sets in the fridge for a smooth, indulgent finish topped with whipped Biscoff cream and extra cookies for decoration.
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
- Preparation of the Cookie Crust: Crush the Biscoff cookies into fine crumbs using a zip-top bag and rolling pin or a food processor. In a medium bowl, combine cookie crumbs, melted butter, optional sugar, and a pinch of salt until the mixture has a wet sand texture. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Making the Filling: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Add Biscoff cookie butter spread and mix until fully combined. Stir in powdered sugar, vanilla extract, and optional ground cinnamon until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
- Assembling the Cheesecake: Pour the prepared filling over the chilled crust in the springform pan and smooth the top evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
- Preparing the Topping: Whisk together the remaining heavy whipping cream and Biscoff spread in a medium bowl until smooth and fluffy, creating a luscious drizzle.
- Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the Biscoff cream topping over the surface and decorate with extra Biscoff cookies as desired. Slice and serve chilled.
Notes
- For best results, allow the cheesecake to set overnight for a firmer texture.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- The optional cinnamon adds warmth, but can be omitted for a more straightforward Biscoff flavor.
- Use cold heavy cream to ensure it whips properly for the filling and topping.
- This cheesecake does not require baking, making it quick and easy for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Biscoff cheesecake, no bake cheesecake, Biscoff cookie butter, no bake dessert, easy cheesecake
