No Bake Biscoff Cheesecake Recipe

Introduction

No Bake Biscoff Cheesecake is a creamy, indulgent dessert that combines the rich flavor of Biscoff cookies with a smooth, no-bake filling. Perfect for any occasion, this cheesecake requires no oven time and delivers a delicious treat that’s sure to impress.

Ingredients

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

Instructions

1. Step 1: In a bowl, combine crushed Biscoff cookies with melted butter until evenly moistened. Press the mixture 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, and continue to beat until well combined and creamy.
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 fully incorporated and smooth.
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 best results.
5. Step 5: Before serving, drizzle melted Biscoff cookie butter over the top and sprinkle with crushed cookies if desired.

Tips & Variations

• For an extra crunchy crust, reserve a few crushed cookies to mix into the butter before pressing it into the pan.
• Swap Biscoff cookie butter with peanut butter or Nutella for a different flavor twist.
• Use a hand mixer or stand mixer to make beating and whipping easier and smoother.
• Chill the cream cheese and bowl before whipping for better texture.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3 days. For longer storage, freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving. When reheating, this dessert is best served chilled, so no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff?

Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits, but the distinctive caramelized flavor of Biscoff will be missed.

Do I need a springform pan for this recipe?

While a 9-inch springform pan is ideal for easy removal, you can also use a regular cake pan lined with parchment paper for easier lifting.

No Bake Biscoff Cheesecake Recipe

Print Recipe

★★★★★

5 from 129 reviews

This delightful No Bake Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies and cookie butter. Perfect for a quick and impressive dessert, it features a crunchy Biscoff crust and a luscious, airy filling, all without any baking required.

• Author: Felix
• 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 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, and continue to beat until all ingredients are well combined and the mixture is creamy.
3. Whip the cream: In a separate chilled bowl, whip the cold heavy whipping cream using a hand mixer or stand mixer until stiff peaks form. This ensures a light, airy texture for the filling.
4. Combine filling: Gently fold the whipped cream into the Biscoff cream cheese mixture. Be careful to fold thoroughly without deflating the whipped cream, resulting in a smooth and fluffy filling.
5. Assemble cheesecake: Spoon the filling evenly over the chilled cookie crust in the springform pan. Use a spatula to smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
6. Add topping and serve: Before serving, drizzle the melted Biscoff cookie butter over the top of the cheesecake and sprinkle with crushed Biscoff cookies for an elegant finishing touch. Slice and enjoy!

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
• Use a chilled bowl and beaters when whipping the cream to help it whip faster and achieve stiff peaks.
• Refrigerating the assembled cheesecake for at least 6 hours is crucial for the filling to firm up properly.
• The optional topping enhances flavor and presentation but can be omitted if preferred.
• Store leftovers in the refrigerator for up to 3 days, covered to maintain freshness.

Keywords: Biscoff cheesecake, no bake cheesecake, Biscoff cookie butter dessert, easy cheesecake recipe, no bake dessert