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Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

5 from 88 reviews

A luscious and creamy no-bake Biscoff cheesecake featuring a crunchy cookie crust made from crushed Biscoff cookies and a velvety filling of cream cheese and Biscoff spread. This indulgent dessert requires no oven and is perfect for a quick yet impressive finish to any meal, with a smooth, rich texture and delightful caramelized spice flavors from the Biscoff.

Ingredients

Scale

For the Crust

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

For the 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

  1. Prepare the crust: Crush 200g (7oz) Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag to ensure an even and fine texture for the crust.
  2. Mix with butter: Combine the cookie crumbs with 6 tablespoons (85g) of melted unsalted butter until the mixture has a wet sand-like consistency, which helps the crust hold together firmly.
  3. Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan to create an even base, then refrigerate it while you prepare the filling to allow it to set and become firm.
  4. Beat cream cheese: Beat 16 ounces (450g) of softened cream cheese until smooth and creamy, which should take approximately 2 minutes to remove lumps and ensure a silky texture.
  5. Add Biscoff spread and sugar: Incorporate 1 cup (250g) of Biscoff spread and 3/4 cup (90g) of powdered sugar into the cream cheese and mix until the filling is silky smooth, blending the rich flavors evenly.
  6. Whip cream: In a separate bowl, whip 1 cup (240ml) of cold heavy cream with 1 teaspoon of vanilla extract to soft peaks, which will add lightness and fluffiness to the cheesecake.
  7. Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture slowly, maintaining the airy texture and ensuring the filling remains light and fluffy.
  8. Assemble cheesecake: Pour the light filling over the chilled cookie crust and smooth the top evenly with a spatula for a neat finish.
  9. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to firm up and develop its flavor fully.
  10. Serve: Before serving, run a warm knife around the edges to loosen, unlock the springform pan, slice, and optionally drizzle extra Biscoff spread or garnish with crushed cookies for added texture and visual appeal.

Notes

  • Use a cold bowl and beaters to whip the cream efficiently.
  • For a firmer crust, chill it longer before adding the filling.
  • Refrigerate the finished cheesecake overnight for the best texture and flavor.
  • Use a warm knife to get clean slices when serving.
  • This cheesecake is best consumed within 3 days stored in the refrigerator.

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

Find it online: https://kitchenwithkai.com/creamy-no-bake-biscoff-cheesecake-with-crunchy-cookie-crust-recipe-2/