Introduction

This Creamy No Bake Biscoff Cheesecake is a delightful dessert featuring a crunchy cookie crust and a luscious, velvety filling. With the irresistible flavor of Biscoff spread throughout, it’s an easy treat that requires no oven and impresses every time.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe - Recipe Image

Ingredients

200g (7oz) Biscoff cookies
6 tbsp (85g) unsalted butter, melted
16 oz (450g) cream cheese, softened
1 cup (250g) Biscoff spread
1 cup (240ml) heavy cream, cold
3/4 cup (90g) powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Crush the Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag.
Step 2: Mix the cookie crumbs with melted unsalted butter until the mixture resembles wet sand.
Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
Step 4: Beat the softened cream cheese until smooth and creamy, about 2 minutes.
Step 5: Add the Biscoff spread and powdered sugar to the cream cheese and mix until silky smooth.
Step 6: In a separate bowl, whip the cold heavy cream with vanilla extract to soft peaks.
Step 7: Gently fold the whipped cream into the cream cheese mixture slowly to keep it light and fluffy.
Step 8: Pour the filling over the chilled cookie crust and smooth the top with a spatula.
Step 9: Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Step 10: Before serving, run a warm knife around the edges, unlock the springform pan, and slice. Optionally drizzle extra Biscoff spread or garnish with crushed cookies.

Tips & Variations

For an extra crunchy crust, add a handful of crushed nuts to the cookie crumbs before mixing with butter.
Swap Biscoff spread with peanut butter or Nutella for a different but equally delicious flavor twist.
Chill the cream cheese beforehand to help it beat smoothly without lumps.
Use a hand mixer for easier whipping and folding to maintain the airy texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture. When ready to serve again, let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing as the texture may suffer upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Refrigerate it for at least 4 hours or overnight to ensure it sets properly and flavors meld together.

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can press the crust mixture into a regular round cake pan or a square dish lined with parchment paper, but be careful when removing slices as it might be less neat.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

4.6 from 61 reviews

This Creamy No Bake Biscoff Cheesecake features a crunchy cookie crust made from Biscoff cookies and a luscious, silky smooth filling infused with Biscoff spread. Perfectly chilled and easy to prepare without an oven, this dessert offers a delightful balance of creamy texture and caramelized spiced cookie flavor, making it an irresistible treat for any cheesecake fan.

Author: Kai
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

200g (7oz) Biscoff cookies
6 tbsp (85g) unsalted butter, melted

Filling

16 oz (450g) cream cheese, softened
1 cup (250g) Biscoff spread
1 cup (240ml) heavy cream, cold
3/4 cup (90g) powdered sugar
1 tsp vanilla extract

Instructions

Crush the cookies: Place 200g (7oz) of Biscoff cookies in a ziplock bag and crush them into fine crumbs using a rolling pin, ensuring an even texture for the crust.
Make the crust mixture: Combine the cookie crumbs with 6 tbsp (85g) of melted unsalted butter, stirring until the mixture resembles wet sand, which will help it bind firmly.
Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer, then refrigerate to set while you prepare the filling.
Beat cream cheese: In a mixing bowl, beat 16 oz (450g) softened cream cheese for about 2 minutes until smooth and creamy, removing lumps for a silky texture.
Add Biscoff spread and sugar: Mix in 1 cup (250g) of Biscoff spread and 3/4 cup (90g) powdered sugar to the cream cheese until the mixture becomes silky smooth and fully combined.
Whip the cream: In a separate chilled bowl, whip 1 cup (240ml) of cold heavy cream together with 1 tsp vanilla extract until soft peaks form, creating light and airy whipped cream.
Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture slowly and carefully to maintain a light, fluffy filling without deflating it.
Assemble the cheesecake: Pour the creamy filling over the chilled cookie crust in the springform pan and smooth the surface with a spatula for an even finish.
Chill the cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set and develop flavor.
Serve: Before serving, run a warm knife around the edges to loosen the cheesecake, unlock and remove the springform pan, then slice. Optionally drizzle extra Biscoff spread on top or garnish with crushed cookies for added crunch and presentation.

Notes

Use softened cream cheese for a smooth filling without lumps.
Cold heavy cream whips best when the bowl and beaters are chilled.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, for optimal texture and flavor.
To easily slice the cheesecake, wipe the knife clean between cuts.
Extra Biscoff spread can be warmed slightly to drizzle on top as garnish.

Keywords: Biscoff cheesecake, no bake cheesecake, no bake dessert, creamy cheesecake, Biscoff cookie crust, easy cheesecake, no oven cheesecake