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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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