Creamy 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
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
- 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
