Creamy No Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

Introduction

This creamy no bake Biscoff cheesecake combines the rich, spiced flavor of Biscoff cookies with a smooth and fluffy filling. Featuring a crunchy cookie crust and a luscious Biscoff cream cheese mixture, it’s an indulgent dessert that’s easy to assemble and perfect for any occasion.

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

1. Step 1: Crush the Biscoff cookies into fine crumbs by placing them in a ziplock bag and rolling over them with a rolling pin.
2. Step 2: Mix the cookie crumbs with the melted unsalted butter until the mixture resembles wet sand.
3. Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.
4. Step 4: Beat the softened cream cheese until smooth and creamy, about 2 minutes.
5. Step 5: Add the Biscoff spread and powdered sugar to the cream cheese and mix until silky smooth.
6. Step 6: In a separate bowl, whip the cold heavy cream and vanilla extract to soft peaks.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture to keep the texture light and fluffy.
8. Step 8: Pour the filling over the chilled cookie crust and smooth the top with a spatula.
9. Step 9: Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
10. 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

• For a crunchier crust, try mixing in some chopped nuts with the cookie crumbs.
• If you prefer a lighter flavor, reduce the Biscoff spread by a quarter cup and add some lemon zest to the filling.
• To make individual servings, prepare the crust and filling in small jars or ramekins.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for about 15 minutes for easier slicing. This cheesecake is not suitable for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter will change the flavor profile, you can substitute it at a 1:1 ratio for a different but delicious twist. Keep in mind the texture and sweetness may vary.

How long should the cheesecake chill before serving?

It needs at least 4 hours to set properly, but chilling overnight ensures the best texture and flavor.