Description
This No Bake Biscoff Cheesecake is a rich and indulgent dessert that combines the creamy texture of cheesecake with the spiced caramel flavor of Biscoff cookies. Made with a buttery Biscoff crust and a velvety filling infused with cookie butter, this chilled dessert is both elegant and easy to make. Perfect for entertaining or satisfying a sweet tooth without turning on the oven.
Ingredients
For the crust
2 cups Biscoff cookies, finely crushed
6 tablespoons unsalted butter, melted
For the filling
1 cup Biscoff spread (cookie butter)
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ¼ cups heavy cream, cold
For the topping
¼ cup Biscoff spread, melted
Crushed Biscoff cookies for garnish (optional)
Instructions
Mix the crushed Biscoff cookies and melted butter in a bowl until evenly combined. Press the mixture firmly into the bottom of a springform pan. Use the bottom of a glass or measuring cup to compact the crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, Biscoff spread, and vanilla extract. Continue beating until fully combined and no lumps remain.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture until fully incorporated and smooth.
Spoon the filling over the chilled crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.
Once set, drizzle the melted Biscoff spread over the top and garnish with crushed cookies if desired. Slice and serve chilled.
Notes
For a firmer set, allow the cheesecake to chill overnight. Use full-fat cream cheese for the creamiest texture. The crust can be made a day ahead and stored covered in the refrigerator. This cheesecake is best served cold and can be frozen for longer storage. To slice cleanly, use a sharp knife dipped in hot water and wiped dry between each cut.