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