No-Bake Biscoff Cheesecake Recipe

Introduction

This no-bake Biscoff cheesecake is a delightful treat combining a crunchy Biscoff cookie crust with a creamy, luscious filling. It’s perfect for anyone craving a rich dessert without turning on the oven. Easy to assemble and wonderfully flavorful, this cheesecake is sure to impress.

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

1. Step 1: Crush the Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor.
2. 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.
3. Step 3: Press the crumb mixture firmly into the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.
4. Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Step 5: Add the Biscoff cookie butter spread to the cream cheese and mix until fully combined.
6. Step 6: Stir in the powdered sugar, vanilla extract, and optional ground cinnamon until the mixture is smooth.
7. Step 7: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold this into the cream cheese mixture.
8. Step 8: Pour the filling over the chilled crust and smooth the top evenly.
9. Step 9: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
10. Step 10: For the topping, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff spread in a medium bowl until smooth and fluffy.
11. Step 11: Remove the cheesecake carefully from the springform pan.
12. Step 12: Drizzle the prepared topping over the cheesecake and decorate with extra Biscoff cookies before slicing and serving.

Tips & Variations

• For a crunchier crust, bake the pressed cookie crust in the fridge for 10 minutes before adding the filling.
• Use full-fat cream cheese and heavy cream for the creamiest texture.
• Swap ground cinnamon for nutmeg or pumpkin pie spice for a different warm flavor.
• For a chocolate twist, drizzle melted chocolate along with the Biscoff spread before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat the topping slightly, let it come to room temperature or warm gently in the microwave for a few seconds. The cheesecake is best served chilled, so avoid leaving it out too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookie crumbs instead of Biscoff?

While regular cookie crumbs can be used, Biscoff cookies provide a unique caramelized flavor that complements the filling perfectly. Using other cookies may change the taste but still work as a crust.

Do I need a springform pan for this cheesecake?

A springform pan makes it easier to remove the cheesecake cleanly, but you can also use a regular pan lined with parchment paper. Just be careful when removing the cake to maintain its shape.

No-Bake Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This no-bake Biscoff cheesecake combines a crunchy Biscoff cookie crumb crust with a rich, creamy Biscoff-flavored filling. It’s a delightful dessert perfect for any occasion, requiring no baking and allowing for easy preparation and a smooth, luscious texture.

• Author: Ria
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preparation of the Cookie Crust: Crush your Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor. In a medium bowl, mix the cookie crumbs with melted butter, optional sugar, and a pinch of salt until the mixture feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
2. Making the Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add in the Biscoff cookie butter spread and mix until well combined. Incorporate powdered sugar, vanilla extract, and ground cinnamon until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Assembling the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top evenly. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow it to set properly.
4. Preparing the Topping: In a medium bowl, whisk together the remaining heavy cream and Biscoff spread until smooth and fluffy.
5. Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the topping over the cheesecake and decorate with extra Biscoff cookies before slicing and serving.

Notes

• Ensure the cream cheese is softened to room temperature for a smoother filling.
• Chilling the crust before adding the filling helps it set firmly.
• Allow the cheesecake to refrigerate for at least 6 hours, preferably overnight, for best texture and flavor.
• Optional cinnamon adds a subtle warm depth, but can be omitted if not preferred.
• Use chilled heavy cream for whipping to achieve stiff peaks quickly and maintain structure.

Keywords: No-Bake Cheesecake, Biscoff Cheesecake, Biscoff Cookie Dessert, Easy Cheesecake, No-Bake Dessert, Creamy Cheesecake