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Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

★★★★★

4.5 from 66 reviews
  • Author: Andria
  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 8 servings 1x

Description

This creamy no-bake Biscoff cheesecake features a crunchy cookie crust made from crushed Biscoff cookies and melted butter, combined with a luscious, silky smooth Biscoff spread and cream cheese filling. The dessert is chilled to set, delivering a rich, indulgent treat that’s perfect for any occasion without the need for baking.

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

Instructions

  1. Crush Cookies: Place the Biscoff cookies inside a ziplock bag and crush them into fine crumbs using a rolling pin, ensuring even texture for the crust.
  2. Prepare Crust Mixture: Mix the cookie crumbs with melted unsalted butter until the mixture resembles wet sand, which allows the crust to bind together.
  3. Form the Crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan, then refrigerate it to set while you prepare the filling.
  4. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes, to create a light base for the filling.
  5. Add Biscoff Spread and Sugar: Incorporate Biscoff spread and powdered sugar into the cream cheese, mixing until the mixture is silky smooth and even in texture.
  6. Whip Cream: In a separate chilled bowl, whip the cold heavy cream with vanilla extract until soft peaks form to add lightness to the filling.
  7. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture slowly, preserving the airy consistency and ensuring a fluffy cheesecake filling.
  8. Assemble Cheesecake: Pour the prepared filling over the chilled cookie crust and smooth the top with a spatula for an even surface.
  9. Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to firm up and develop flavors.
  10. Serve: Before serving, run a warm knife around the edges of the pan, unlock the springform pan, slice the cheesecake, and optionally drizzle extra Biscoff spread or sprinkle crushed cookies as garnish.

Notes

  • For best results, chill the cheesecake overnight to ensure it sets firmly and flavors meld well.
  • If you prefer, substitute Biscoff spread with another cookie butter for a similar flavor profile.
  • Softened cream cheese should be at room temperature for easier mixing and smoother texture.
  • Use cold heavy cream straight from the fridge to whip better and hold volume.
  • This cheesecake is best stored refrigerated and consumed within 3-4 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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

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