Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe
Introduction
This Creamy No Bake Biscoff Cheesecake combines a crunchy cookie crust with a luscious, silky Biscoff-flavored filling. It’s an effortless dessert that requires no oven and delivers rich, irresistible flavor 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
- Step 1: Crush the Biscoff cookies into fine crumbs. Place them in a ziplock bag and use a rolling pin to crush evenly.
- Step 2: Combine the cookie crumbs with melted butter until the mixture resembles wet sand.
- Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan. 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, mixing until silky smooth.
- Step 6: In a separate bowl, whip the cold heavy cream with vanilla extract until soft peaks form.
- Step 7: Gently fold the whipped cream into the cream cheese mixture 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 the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
- 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 chilled heavy cream for easier whipping and a better fluffy texture.
- For added crunch, mix some chopped Biscoff cookies into the filling.
- If you prefer a less sweet cheesecake, reduce the powdered sugar by a quarter.
- Try swapping the cookie crust with graham crackers for a subtle flavor change.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. To keep it fresh, keep it tightly wrapped or inside the springform pan covered with plastic wrap. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 10 minutes for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake gluten-free?
The recipe relies on Biscoff cookies which contain gluten. To make it gluten-free, substitute the cookie crust with gluten-free cookies or gluten-free graham crackers.
Do I have to use a springform pan?
A springform pan makes it easy to remove the cheesecake without damaging it, but you can use a regular pan lined with parchment paper if necessary. Just be careful when transferring the slices.
PrintCreamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe
This creamy no-bake Biscoff cheesecake features a crunchy cookie crust made from crushed Biscoff cookies and a rich, fluffy filling blended with Biscoff spread, cream cheese, and whipped cream. Perfectly sweet and delightfully smooth, it requires no baking and sets in the refrigerator for a quick and easy dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Ingredients
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
- Crush Cookies: Place 200g (7oz) Biscoff cookies inside a ziplock bag and crush them into fine crumbs using a rolling pin.
- Make the Crust: Combine the crushed cookie crumbs with 6 tbsp (85g) melted unsalted butter until the mixture resembles wet sand.
- Form the Crust Base: Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate to set while preparing the filling.
- Beat Cream Cheese: Beat 16 oz (450g) softened cream cheese until smooth and creamy, approximately 2 minutes using an electric mixer.
- Add Biscoff Spread and Sugar: Mix in 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese until silky smooth.
- Whip Heavy Cream: In a separate bowl, whip 1 cup (240ml) cold heavy cream with 1 tsp vanilla extract until soft peaks form.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese and Biscoff mixture slowly to maintain a light and fluffy texture.
- Assemble Cheesecake: Pour the filling over the chilled cookie crust and smooth the top evenly with a spatula.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Serve: Before serving, run a warm knife around the edges to loosen the cheesecake, unlock the springform pan, and slice. Optionally drizzle extra Biscoff spread or garnish with crushed cookies for decoration.
Notes
- Use a 9-inch springform pan for the best shape and easy removal.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Chilling overnight improves the texture and flavor development.
- For a softer crust, you can reduce the amount of butter slightly.
- Keep the heavy cream cold for better whipping volume.
Keywords: No Bake Cheesecake, Biscoff Cheesecake, No Bake Dessert, Creamy Cheesecake, Cookie Crust, Easy Cheesecake, Biscoff Spread Recipe
