No Bake Biscoff Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/no-bake-biscoff-cheesecake-recipe/
