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Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

4.9 from 131 reviews

This Creamy No Bake Biscoff Cheesecake features a crunchy cookie crust made from crushed Biscoff cookies and a luscious, airy Biscoff-flavored cream cheese filling. Perfectly smooth and rich, this easy-to-make cheesecake requires no baking and is chilled until set, offering a decadent dessert for any occasion.

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

Instructions

  1. Crush the Cookies: Place 200g (7oz) Biscoff cookies inside a ziplock bag and crush them into fine crumbs using a rolling pin for a smooth crust texture.
  2. Make the Crust: Mix the crushed cookie crumbs with 6 tbsp (85g) melted unsalted butter until the mixture resembles wet sand, ensuring it binds well for the crust.
  3. Press and Chill the Crust: Firmly press the cookie mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate to set while preparing the filling.
  4. Beat the Cream Cheese: In a mixing bowl, beat the softened 16 oz (450g) cream cheese on medium speed for about 2 minutes until smooth and creamy.
  5. Add Biscoff Spread and Sugar: Incorporate 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese, mixing until the mixture is silky and fully combined.
  6. Whip the Cream: In a separate chilled bowl, whip 1 cup (240ml) cold heavy cream with 1 tsp vanilla extract to soft peaks, creating a light and fluffy texture.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture slowly and carefully to maintain the airy texture of the filling.
  8. Assemble the Cheesecake: Pour the creamy filling over the chilled cookie crust and smooth the top evenly with a spatula.
  9. Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to ensure it sets properly.
  10. 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 on top or garnish with crushed cookies for added texture and flavor.

Notes

  • For best results, refrigerate the cheesecake overnight to allow full setting and flavor melding.
  • Ensure the cream cheese is softened to make mixing easier and avoid lumps.
  • Use cold heavy cream for better whipping volume and texture.
  • Handle the whipped cream gently when folding to keep the filling light and airy.
  • Use a 9-inch springform pan for easy removal and neat presentation.
  • Optional garnishes like extra Biscoff spread or crushed cookies add extra flavor and a decorative touch.

Keywords: No Bake Cheesecake, Biscoff Cheesecake, Cream Cheese Dessert, No Bake Dessert, Easy Cheesecake, Cookie Crust Cheesecake

Find it online: https://cheflenacooks.com/creamy-no-bake-biscoff-cheesecake-with-crunchy-cookie-crust-recipe-2/