Rich, creamy, and bursting with the irresistible flavor of spiced Biscoff cookies, this No-Bake Biscoff Cheesecake is a dream dessert for cookie butter lovers. With a buttery Biscoff crust, smooth cheesecake filling, and a glossy cookie butter topping, this no-fuss recipe requires no oven and delivers big flavor with minimal effort. Perfect for holidays, celebrations, or anytime you crave a decadent treat.
Ingredients
For the Crust:
- 2 cups (about 180g) Biscoff cookies, crushed
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (125g) Biscoff cookie butter spread
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups (300ml) heavy cream, cold
For the Topping:
- 1/3 cup (85g) Biscoff cookie butter, melted
- Extra Biscoff cookies, crushed or whole, for garnish
Instructions
- Make the Crust:
In a bowl, combine crushed Biscoff cookies with melted butter until evenly mixed. Press firmly into the base of a 9-inch (23 cm) springform pan. Chill in the fridge for at least 30 minutes to set. - Prepare the Filling:
In a large bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy. - Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cheesecake mixture in batches until fully combined. - Assemble the Cheesecake:
Spoon the filling onto the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight for best results. - Add the Topping:
Once set, melt the cookie butter and pour it over the cheesecake, spreading gently. Garnish with crushed or whole Biscoff cookies. - Serve:
Slice with a warm knife for clean cuts and enjoy chilled!
Tips
- Make Ahead: Best made the day before serving so it sets completely.
- Room Temp Cream Cheese: Ensures a smooth, lump-free filling.
- Whipped Cream Tip: Don’t overmix or the texture may become grainy.
- Crust Variation: Add a pinch of salt or cinnamon to the crust for extra flavor contrast.
- Mini Version: Make in cups or muffin tins for single-serve treats.
No-Bake Biscoff Cheesecake
Rich, creamy, and bursting with the irresistible flavor of spiced Biscoff cookies, this No-Bake Biscoff Cheesecake is a dream dessert for cookie butter lovers. With a buttery Biscoff crust, smooth cheesecake filling, and a glossy cookie butter topping, this no-fuss recipe requires no oven and delivers big flavor with minimal effort. Perfect for holidays, celebrations, or anytime you crave a decadent treat.
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
For the Crust:
-
2 cups (about 180g) Biscoff cookies, crushed
-
1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
-
16 oz (450g) cream cheese, softened
-
1/2 cup (125g) Biscoff cookie butter spread
-
1/2 cup (60g) powdered sugar
-
1 tsp vanilla extract
-
1 1/4 cups (300ml) heavy cream, cold
For the Topping:
-
1/3 cup (85g) Biscoff cookie butter, melted
-
Extra Biscoff cookies, crushed or whole, for garnish
Instructions
-
Make the Crust:
In a bowl, combine crushed Biscoff cookies with melted butter until evenly mixed. Press firmly into the base of a 9-inch (23 cm) springform pan. Chill in the fridge for at least 30 minutes to set. -
Prepare the Filling:
In a large bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy. -
Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cheesecake mixture in batches until fully combined. -
Assemble the Cheesecake:
Spoon the filling onto the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight for best results. -
Add the Topping:
Once set, melt the cookie butter and pour it over the cheesecake, spreading gently. Garnish with crushed or whole Biscoff cookies. -
Serve:
Slice with a warm knife for clean cuts and enjoy chilled!
Instructions
-
Make the Crust:
In a bowl, combine crushed Biscoff cookies with melted butter until evenly mixed. Press firmly into the base of a 9-inch (23 cm) springform pan. Chill in the fridge for at least 30 minutes to set. -
Prepare the Filling:
In a large bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy. -
Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cheesecake mixture in batches until fully combined. -
Assemble the Cheesecake:
Spoon the filling onto the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight for best results. -
Add the Topping:
Once set, melt the cookie butter and pour it over the cheesecake, spreading gently. Garnish with crushed or whole Biscoff cookies.
-
Serve:
Slice with a warm knife for clean cuts and enjoy chilled!
Notes
-
Make Ahead: Best made the day before serving so it sets completely.
-
Room Temp Cream Cheese: Ensures a smooth, lump-free filling.
-
Whipped Cream Tip: Don’t overmix or the texture may become grainy.
-
Crust Variation: Add a pinch of salt or cinnamon to the crust for extra flavor contrast.
-
Mini Version: Make in cups or muffin tins for single-serve treats.
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