Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

Introduction

This Creamy No Bake Biscoff Cheesecake combines the rich, caramelized flavor of Biscoff cookies with a smooth, fluffy cream cheese filling. Perfectly set on a crunchy cookie crust, it’s an indulgent dessert that’s easy to prepare without turning on the oven.

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

1. Step 1: Crush the Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag.
2. Step 2: Mix the cookie crumbs with melted unsalted butter until the mixture resembles wet sand.
3. Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan, then refrigerate while preparing the filling.
4. Step 4: Beat the softened cream cheese until smooth and creamy, about 2 minutes.
5. Step 5: Add Biscoff spread and powdered sugar to the cream cheese, mixing until silky smooth.
6. Step 6: In a separate bowl, whip the cold heavy cream and vanilla extract to soft peaks.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture slowly to keep it light and fluffy.
8. Step 8: Pour the filling over the chilled cookie crust and smooth the top with a spatula.
9. Step 9: Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
10. 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 a nutty twist, add chopped toasted hazelnuts or almonds to the crust mixture.
• If you prefer a firmer texture, chill the cheesecake overnight to allow it to set fully.
• Use a hand mixer for whipping the cream to achieve perfect soft peaks easily.
• Swap Biscoff spread with peanut butter or Nutella for a different flavored cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 1 month; thaw overnight in the fridge before serving. To reassemble after freezing, you might want to add a fresh drizzle of Biscoff spread for extra moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper or foil, allowing you to lift the cheesecake out after chilling.

Can I use regular peanut butter instead of Biscoff spread?

Yes, you can substitute Biscoff spread with creamy peanut butter or even Nutella to create different flavor variations that still complement the cookie crust.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

4.6 from 78 reviews

• Author: Olivia
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Creamy No Bake Biscoff Cheesecake features a crunchy Biscoff cookie crust topped with a silky smooth blend of cream cheese and Biscoff spread, whipped to light perfection with heavy cream. Perfect for an indulgent dessert without turning on the oven, this cheesecake is chilled to achieve a luscious, creamy texture that melts in your mouth.

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Ingredients

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Crust

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

Filling

• 16 oz (450g) cream cheese, softened
• 1 cup (250g) Biscoff spread
• 3/4 cup (90g) powdered sugar
• 1 cup (240ml) heavy cream, cold
• 1 tsp vanilla extract

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Instructions

1. Crush Cookies: Place 200g of Biscoff cookies in a ziplock bag and crush them into fine crumbs using a rolling pin.
2. Prepare Crust: Mix the cookie crumbs with 6 tablespoons of melted unsalted butter until the mixture resembles wet sand.
3. Form Crust: Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling to set.
4. Beat Cream Cheese: Beat 450g softened cream cheese for about 2 minutes until it becomes smooth and creamy.
5. Add Biscoff and Sugar: Incorporate 1 cup of Biscoff spread and 3/4 cup powdered sugar into the cream cheese, mixing until silky smooth.
6. Whip Cream: In a separate bowl, whip 1 cup of cold heavy cream and 1 teaspoon vanilla extract until soft peaks form.
7. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture slowly to maintain a light and fluffy texture.
8. Assemble Cheesecake: Pour the filling over the chilled cookie crust and smooth out the top with a spatula.
9. Chill Cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.
10. Serve: Before serving, run a warm knife around the edges of the springform pan, unlock it carefully, slice the cheesecake, and optionally drizzle extra Biscoff spread or garnish with crushed cookies.

Notes

• Use a cold heavy cream to ensure it whips up nicely to soft peaks.
• Refrigerate the crust before adding the filling to prevent it from becoming soggy.
• For best flavor and texture, allow the cheesecake to chill overnight.
• To make slicing easier, warm the knife blade in hot water and wipe it dry before each cut.
• You can substitute Biscoff spread with cookie butter or peanut butter if desired.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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