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No-Bake Biscoff Cheesecake Recipe

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★★★★★

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.

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

  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

Find it online: https://recipeswithria.com/no-bake-biscoff-cheesecake-recipe/