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