Name: Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
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

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Introduction

This Creamy No Bake Biscoff Cheesecake combines a crunchy cookie crust with a smooth, fluffy filling made from Biscoff spread and cream cheese. It’s a delightfully easy dessert that requires no baking and offers rich, spiced flavors perfect for any occasion.

The image shows a round cheesecake with three distinct layers. The bottom layer is a thick, crumbly brown crust. The middle layer is creamy and pale yellow, smooth and thick. The top layer is light caramel sauce drizzled unevenly across the surface, with a shiny texture. In the center of the cheesecake, there is a single rectangle-shaped caramel chocolate piece placed flat. The cheesecake is on a white plate and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 using a rolling pin inside a ziplock bag.
Step 2: Mix the cookie crumbs with melted unsalted butter until the mixture resembles wet sand.
Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
Step 4: Beat the softened cream cheese until smooth and creamy, about 2 minutes.
Step 5: Add the Biscoff spread and powdered sugar to the cream cheese and mix until silky smooth.
Step 6: In a separate bowl, whip the cold heavy cream with vanilla extract to soft peaks.
Step 7: Gently fold the whipped cream into the cream cheese mixture slowly to keep it light and fluffy.
Step 8: Pour the filling over the chilled cookie crust and smooth the top with a spatula.
Step 9: Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
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

Use a food processor to crush the cookies quickly and evenly.
For extra texture, fold in some chopped Biscoff cookies into the filling before chilling.
Swap out the heavy cream for coconut cream to make a dairy-free version.
If you don’t have Biscoff spread, try peanut butter or almond butter for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat slightly before serving, let it sit at room temperature for 15 minutes for the best texture. Avoid freezing as it can affect the creamy consistency.

How to Serve

The image shows a round cheesecake with one slice taken out, revealing two clear layers. The bottom layer is thick and crumbly with a brown color, looking like a cookie or graham cracker crust. The top layer is creamy and pale yellow, smooth in texture. There is a shiny golden caramel sauce drizzled in a wavy pattern over the cheesecake’s surface. On top, placed in the center, is a rectangular biscuit or cookie with a light brown color and embossed text. The cake sits on a white plate with some crumbs around it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of softened?

It’s best to use softened cream cheese to avoid lumps and ensure a smooth, creamy filling. Let it sit at room temperature for about 30 minutes before mixing.

Do I have to use a springform pan?

While a springform pan makes removal easier, you can also use any round pan lined with parchment paper. Just be careful when unmolding to keep the cheesecake intact.