Introduction

This Creamy No Bake Biscoff Cheesecake features a crunchy cookie crust and a luscious, smooth filling infused with rich Biscoff spread. Perfect for a fuss-free dessert, it requires no oven and delivers a delightful blend of textures and flavors that will impress everyone.

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 the melted butter until the mixture resembles wet sand.
Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan. 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, mixing until silky and smooth.
Step 6: In a separate bowl, whip the cold heavy cream with vanilla extract until soft peaks form.
Step 7: Gently fold the whipped cream into the cream cheese mixture 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 extra crunch, add chopped toasted nuts to the crust mixture.
Use vegan cream cheese and coconut cream to make a dairy-free version.
Chill the heavy cream thoroughly before whipping for better volume.
Serve with fresh berries or a drizzle of chocolate sauce for added flavor contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. When ready to serve, remove from the fridge and let it sit at room temperature for about 10 minutes for easier slicing. Leftover slices can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or any spiced cookies you prefer. Just make sure to adjust the quantity and butter to achieve the right crust consistency.

Is it necessary to use a springform pan?

A springform pan is recommended because it allows easy removal of the cheesecake without damaging it. If you don’t have one, you can use a regular pan lined with parchment paper for easier lifting.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

This Creamy No Bake Biscoff Cheesecake features a crunchy Biscoff cookie crust and a luscious, fluffy filling made with Biscoff spread and cream cheese. Perfect for a quick, indulgent dessert that requires no baking, this cheesecake is rich in flavor with the iconic caramelized, spiced notes of Biscoff cookies, making it a delightful treat for Biscoff fans and cheesecake lovers alike.

Author: Kai
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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) Biscoff cookies in a ziplock bag and crush them into fine crumbs using a rolling pin until evenly ground.
Prepare the Crust: In a mixing bowl, combine the crushed cookie crumbs with 6 tbsp (85g) melted unsalted butter. Mix until the texture resembles wet sand.
Form the Crust: Firmly press the cookie crumb mixture into the bottom of a 9-inch springform pan to create an even crust layer. Place it in the refrigerator to chill while you prepare the filling.
Beat the Cream Cheese: Using a mixer, beat 16 oz (450g) softened cream cheese for about 2 minutes until smooth and creamy.
Add Biscoff Spread and Sugar: Incorporate 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese mixture, mixing until silky and smooth.
Whip the Cream: In a separate bowl, whip 1 cup (240ml) cold heavy cream and 1 tsp vanilla extract until soft peaks form.
Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture carefully and slowly to maintain a light and fluffy texture.
Assemble the Cheesecake: Pour the filling evenly over the chilled cookie crust in the springform pan and smooth the top with a spatula.
Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
Serve: Before serving, run a warm knife around the edges of the pan to loosen the cheesecake. Unlock the springform pan, slice, and optionally drizzle extra Biscoff spread or sprinkle crushed Biscoff cookies on top for garnish.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
Use cold heavy cream to achieve better whipping results and a stable mousse texture.
Press the crust firmly to prevent it from crumbling when cutting.
For a firmer cheesecake, refrigerate overnight instead of 4 hours.
Optional: Garnish with extra Biscoff spread or crushed cookies for added texture and presentation.

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