No-Bake Biscoff Cheesecake Recipe

Introduction

This no-bake Biscoff cheesecake is a luscious dessert that combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of Biscoff cookies. Easy to prepare and irresistibly delicious, it’s perfect for any occasion when you want a show-stopping treat without turning on the oven.

Ingredients

• 2 cups Biscoff cookie crumbs (about 24-26 cookies, crushed or one 8.8 oz package)
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar (optional)
• 1 pinch salt
• 16 oz cream cheese, softened to room temperature
• 1 cup Biscoff cookie butter spread
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1 1/2 cups heavy whipping cream, cold
• 1/2 cup heavy whipping cream (for topping)
• 1/4 cup Biscoff spread (for drizzling)
• Extra Biscoff cookies (for decorating, to taste)

Instructions

1. Step 1: Crush the Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor.
2. Step 2: In a medium bowl, combine the cookie crumbs with melted butter, optional sugar, and a pinch of salt until the mixture feels like wet sand.
3. Step 3: Press the crumb mixture firmly into the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.
4. Step 4: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
5. Step 5: Add the Biscoff cookie butter spread to the cream cheese and mix until fully combined.
6. Step 6: Mix in powdered sugar, vanilla extract, and ground cinnamon until the filling is smooth.
7. Step 7: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture.
8. Step 8: Pour the filling over the prepared crust and smooth the surface evenly.
9. Step 9: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the cheesecake set.
10. Step 10: For the topping, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff spread until smooth and fluffy.
11. Step 11: Remove the cheesecake carefully from the springform pan, drizzle the topping over it, and decorate with extra Biscoff cookies before serving.

Tips & Variations

• Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
• For a lightly spiced touch, add a pinch of nutmeg along with the cinnamon in the filling.
• Chill the mixing bowl and beaters before whipping the cream to achieve stiffer peaks.
• If you prefer a sweeter crust, feel free to add the optional sugar; otherwise, it can be omitted.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for 10-15 minutes for easier slicing. Leftover cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff?

While Biscoff cookies provide the signature flavor, you can substitute with graham crackers or speculoos cookies for a similar spiced taste, though the flavor will differ slightly.

Do I have to use a springform pan?

A springform pan is best for easy removal without damaging the cheesecake, but you can also use a regular cake pan lined with parchment paper for simpler release.