No Bake Biscoff Cheesecake
This No-Bake Biscoff Cheesecake is a creamy, indulgent dessert that’s bursting with the rich, spiced flavor of Biscoff cookies. With a buttery cookie crust and a smooth, fluffy filling, it’s the perfect no-fuss treat that requires no oven time. Easy to make and even easier to enjoy, this cheesecake is sure to impress at any gathering.
Servings 10
Ingredients
Crust
- 1½ cups biscoff cookie crumbs
- 1/3 cup butter melted
Cheesecake
- 2 (8oz) cream cheese
- 2 tablespoons granulated sugar
- 3/4 cup biscoff spread (Cookie Butter)
- 1 cup heavy cream
Topping
- 1/2 cup cookie butter
- additional cookies
Instructions
Crust
- Place the Biscoff cookies in a blender or food processor and blend until they turn into fine crumbs. Measure out 1 1/2 cups of the crumbs.
- In a bowl, mix the cookie crumbs with the melted butter until well combined.
- Pour the crumb mixture into an 8-inch springform pan*. Press it down firmly and evenly to cover the entire bottom of the pan. Use the back of a spoon or your fingers to make it smooth and compact.
Filling
- In a mixing bowl, combine the cream cheese and sugar. Beat with an electric mixer on medium speed for 1 to 2 minutes, until the mixture is smooth and fluffy.
- Add the cookie butter to the cream cheese mixture and continue to beat for another 1 to 2 minutes until well combined. Be sure to scrape down the sides of the bowl with a spatula.
- Pour in the heavy cream. Beat the mixture on medium speed for 2 to 3 minutes, until it becomes semi-fluffy and well combined.
- Spread the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth it into an even layer.
- Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 6 hours, or preferably overnight, to allow the cheesecake to set.
Topping
- Once the cheesecake has set, melt the remaining 1/2 cup of cookie butter in the microwave. Heat it in short bursts, stirring in between, until it becomes runny.
- Drizzle the melted cookie butter over the top of the cheesecake and spread it evenly.
- Return the cheesecake to the refrigerator for a few minutes to let the topping set.
- Once the topping is set, remove the cheesecake from the refrigerator. Carefully release it from the springform pan.
- Slice and serve your delicious no-bake Biscoff cheesecake. Enjoy!
Video
Notes
- Pan Size: You can make this in a 9-inch cheesecake pan. Just know the original recipe is sized for an 8-inch springform, so in a 9-inch the filling will be a bit thinner but still delicious.
- Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This ensures a smoother filling with no lumps.
- Even Crust: Use the bottom of a flat glass or measuring cup to press the cookie crust firmly and evenly into the pan. This will help create a sturdy base that won’t crumble when sliced.
- Chill Thoroughly: For the best results, let the cheesecake chill overnight. This gives it time to fully set, making it easier to slice and serve.
- Avoid Overbeating: When mixing the filling, stop once it becomes smooth and semi-fluffy. Overbeating can cause the filling to become too dense or lose its airy texture.
- Lighter Texture: Prefer a lighter texture? Whip the cream until stiff peaks form before folding it into the filling for that perfect, airy consistency.