Introduction

This Creamy No Bake Biscoff Cheesecake features a crunchy cookie crust and a luscious, velvety filling packed with the unique caramelized flavor of Biscoff. Perfect for a quick dessert that impresses without needing an oven.

Creamy No Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe - Recipe Image

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

Step 1: Crush the Biscoff cookies into fine crumbs by placing them inside a ziplock bag and rolling a rolling pin over them until finely ground.
Step 2: Combine the cookie crumbs with the melted unsalted butter, stirring until the mixture looks like wet sand.
Step 3: Press this crust mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you prepare the filling.
Step 4: Beat the softened cream cheese in a bowl until smooth and creamy, about 2 minutes using a hand or stand mixer.
Step 5: Add the Biscoff spread and powdered sugar to the cream cheese, mixing until the mixture is silky smooth and well combined.
Step 6: In a separate bowl, whip the cold heavy cream together with the vanilla extract until soft peaks form.
Step 7: Gently fold the whipped cream into the cream cheese mixture, taking care to keep the filling light and fluffy.
Step 8: Pour the filling over the chilled cookie crust, smoothing the top evenly with a spatula.
Step 9: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.
Step 10: To serve, run a warm knife around the edges of the pan, unlock the springform, slice, and optionally drizzle with extra Biscoff spread or sprinkle crushed cookies on top.

Tips & Variations

For an extra crunchy crust, toast the Biscoff cookie crumbs lightly before mixing with butter.
Try folding in some chopped Biscoff cookies or nuts into the filling for added texture.
If you prefer a less sweet cheesecake, reduce the powdered sugar slightly.
To make this dessert vegan, substitute cream cheese and heavy cream with plant-based alternatives and choose vegan cookies.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, you can freeze it tightly wrapped for up to 1 month. Thaw in the refrigerator overnight before serving. Avoid leaving it at room temperature for extended periods, as it is a no-bake cheesecake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or any crisp cookie of your choice. The flavor will vary, but the texture will remain delightful.

Do I need a springform pan to make this cheesecake?

A springform pan is ideal for easy removal and serving, but if you don’t have one, you can use a regular cake pan lined with parchment paper for easier release.

Creamy No Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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4.8 from 75 reviews

This Creamy No Bake Biscoff Cheesecake features a crunchy Biscoff cookie crust combined with a silky smooth, fluffy filling made from Biscoff spread, cream cheese, and whipped cream. Perfectly sweet and spiced, this dessert requires no baking, making it an easy yet indulgent treat ideal for any occasion.

Author: Ella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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

Prepare the crust: Crush 200g (7oz) Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag, ensuring there are no large chunks.
Mix crust ingredients: Combine the cookie crumbs with 6 tbsp (85g) melted unsalted butter until the mixture resembles wet sand, ensuring even coating for proper crust texture.
Press crust into pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate the crust while preparing the filling to help it set.
Beat cream cheese: In a large bowl, beat 16 oz (450g) softened cream cheese for about 2 minutes until smooth and creamy, removing any lumps.
Add Biscoff spread and sugar: Incorporate 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese and mix until silky smooth and well combined.
Whip cream: In a separate bowl, whip 1 cup (240ml) cold heavy cream with 1 tsp vanilla extract to soft peaks, which will add airiness and lightness to the filling.
Fold whipped cream in: Gently fold the whipped cream into the cream cheese mixture slowly and carefully, maintaining the fluffy texture without deflating the cream.
Assemble cheesecake: Pour the filling over the chilled cookie crust and smooth the top with a spatula for an even, polished surface.
Chill to set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up and flavors to meld.
Serve: Before serving, run a warm knife around the edges of the cheesecake, unlock and remove the springform pan sides, then slice carefully. Optionally, drizzle with extra Biscoff spread or garnish with crushed cookies for added texture and decoration.

Notes

For best results, use full-fat cream cheese and heavy cream to ensure a rich and creamy texture.
Make sure the cream cheese is softened to room temperature before beating to avoid lumps.
If you don’t have a springform pan, a regular cake pan lined with parchment can be used but removal might be trickier.
The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
Feel free to garnish with whipped cream or a sprinkle of cinnamon for an extra touch.

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