Description

This No-Bake Biscoff Cheesecake offers a quick and delicious dessert that combines the rich caramelized spice flavor of Biscoff cookies and spread with a creamy, airy cheesecake filling. Perfect for hot days or when you want a fuss-free indulgence without turning on the oven.

Ingredients

Scale

Crust

1 ½ cups Biscoff cookies, finely crushed
5 tablespoons unsalted butter, melted

Filling

16 oz (450g) cream cheese, room temperature
½ cup powdered sugar
½ cup Biscoff spread

Whipped Cream

1 cup heavy cream
1 tablespoon granulated sugar

Instructions

Prepare the crust: Crush 1 ½ cups of Biscoff cookies finely using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the cookie crumbs with 5 tablespoons of melted unsalted butter until the mixture is evenly combined. Press this mixture firmly into the base of your serving glasses or a pan. Chill the crust in the refrigerator for 10 minutes to set and ensure firmness.
Make the filling: In a large bowl, beat 16 oz of room temperature cream cheese until smooth and fluffy. Add ½ cup powdered sugar and continue mixing until fully incorporated and creamy. Gently fold in ½ cup Biscoff spread, swirling it through the mixture rather than fully mixing to keep distinct pockets of flavor.
Add whipped cream: Whip 1 cup of heavy cream with 1 tablespoon granulated sugar until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture to retain airiness and create a light, silky texture.
Assemble and chill: Spoon or spread the cheesecake filling evenly over the chilled crust. Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow the filling to set completely and develop firm texture.
Serve and garnish: Before serving, top with extra Biscoff cookie crumbs or drizzle additional Biscoff spread over the cheesecake to add texture and enhance flavor. Serve chilled and enjoy the creamy, airy dessert.

Notes

Use room-temperature cream cheese for smooth beating and a lump-free batter.
Fold whipped cream gently to avoid deflating and ensure a light texture.
Chill the cheesecake for at least 4 hours; insufficient chilling results in a loose, runny filling.
For a firmer cheesecake, you can incorporate gelatin or agar-agar into the cream cheese mixture before folding in whipped cream.
Store refrigerated, tightly covered, for up to 3 days for best flavor and texture.
Freeze individual servings wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

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

Keywords: No-Bake Cheesecake, Biscoff Cheesecake, Easy Dessert, No Oven Dessert, Creamy Cheesecake, Biscoff Cookies, Quick Cheesecake, Cold Dessert