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Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

★★★★★

4.6 from 78 reviews
  • Author: Olivia
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x

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.

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
  • 3/4 cup (90g) powdered sugar
  • 1 cup (240ml) heavy cream, cold
  • 1 tsp vanilla extract

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

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