No Bake Biscoff Cheesecake Recipe

Introduction

This no-bake Biscoff cheesecake is a creamy, dreamy dessert that combines the rich flavor of Biscoff cookies with smooth cream cheese. It’s easy to make, requires no oven, and is perfect for any occasion when you want a quick yet impressive treat.

Ingredients

• 2 cups Biscoff cookies, finely crushed
• 6 tablespoons melted butter
• 16 oz cream cheese, softened
• ¾ cup Biscoff cookie butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold
• ¼ cup Biscoff cookie butter, melted (optional, for topping)
• Crushed Biscoff cookies for garnish (optional)

Instructions

1. Step 1: In a bowl, combine crushed Biscoff cookies with melted butter until the mixture is evenly moistened. Press this firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
2. Step 2: In a large mixing bowl, beat the softened cream cheese until smooth. Add the cookie butter, powdered sugar, and vanilla extract, then continue beating until the mixture is creamy and well combined.
3. Step 3: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture until smooth and fully incorporated.
4. Step 4: Spoon the filling over the prepared crust and spread evenly with a spatula. Smooth the top and refrigerate for at least 6 hours or overnight for the best results.
5. Step 5: Before serving, drizzle melted Biscoff cookie butter over the cheesecake and sprinkle crushed cookies on top if desired.

Tips & Variations

• For a lighter texture, be sure to whip the heavy cream to stiff peaks before folding it into the filling.
• If you prefer a less sweet dessert, reduce the powdered sugar slightly to taste.
• Try adding a layer of fresh fruit like sliced strawberries or raspberries for a fresh contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, simply let it sit at room temperature for 10-15 minutes for the best texture, but it’s mainly enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or even chocolate cookies depending on your flavor preference.

Do I have to use a springform pan?

While a springform pan makes it easier to remove the cheesecake, you can use any cake pan lined with parchment paper for easy removal.

No Bake Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

A luscious and creamy No Bake Biscoff Cheesecake featuring a crunchy Biscoff cookie crust and a smooth, velvety filling infused with Biscoff cookie butter. Perfectly chilled and topped with extra Biscoff drizzle and cookie crumbs, this dessert is an irresistible treat without turning on the oven.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 2 cups Biscoff cookies, finely crushed
• 6 tablespoons melted butter

For the filling:

• 16 oz cream cheese, softened
• ¾ cup Biscoff cookie butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold

For the topping (optional):

• ¼ cup Biscoff cookie butter, melted
• Crushed Biscoff cookies for garnish

Instructions

1. Prepare the crust: In a bowl, combine the finely crushed Biscoff cookies with the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
2. Make the filling base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Biscoff cookie butter, powdered sugar, and vanilla extract, then continue beating until all ingredients are well combined and the mixture is smooth.
3. Whip the cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. This means when you lift the whisk, the cream holds firm and does not collapse.
4. Combine filling components: Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. Fold carefully to maintain the airiness and achieve a fully incorporated, smooth cheesecake filling.
5. Assemble and chill: Spoon the creamy filling over the chilled crust, spreading it evenly with a spatula and smoothing the top. Cover the springform pan and refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to set properly.
6. Add topping and serve: Just before serving, drizzle the melted Biscoff cookie butter over the top of the cheesecake. Sprinkle crushed Biscoff cookies on top as a garnish if desired. Slice and enjoy this heavenly no bake dessert.

Notes

• For best results, use cold heavy cream to whip for stiff peaks.
• Press the crust firmly to avoid it crumbling when slicing.
• Make sure to chill the cheesecake long enough to set properly, preferably overnight.
• You can substitute Biscoff cookie butter with another speculoos spread if unavailable.
• Store leftovers covered in the refrigerator and consume within 3-4 days.

Keywords: No Bake Cheesecake, Biscoff Cheesecake, Easy Cheesecake Recipe, No Bake Dessert, Biscoff Cookie Butter Cheesecake