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, fluffy cream cheese filling. The crunchy cookie crust adds a delightful texture, making it a perfect dessert for any occasion without the need for baking.

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 using a rolling pin inside a ziplock bag.
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 preparing 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 with vanilla extract to soft peaks.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture slowly to keep it 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

• Use full-fat cream cheese for the creamiest texture and richest flavor.
• If Biscoff spread is too thick, warm it slightly to make mixing easier.
• For extra crunch, sprinkle crushed Biscoff cookies on top before serving.
• Try adding a pinch of cinnamon to the crust for an added spice note.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Reheat slightly at room temperature for 15 minutes before serving to soften the filling. Avoid freezing as it may affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits for a similar texture, though the flavor will be different.

Do I need a springform pan to make this cheesecake?

A springform pan is recommended for easy removal and clean slices, but you can use any removable-bottom pan or a regular cake pan lined with parchment paper if necessary.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

4.7 from 53 reviews

• Author: Marina
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This creamy no bake Biscoff cheesecake features a crunchy cookie crust made from crushed Biscoff cookies and a luscious, fluffy Biscoff-infused cream cheese filling. Perfect for a decadent dessert without the need for baking, it sets beautifully in the fridge and is ideal for Biscoff lovers seeking an easy yet indulgent treat.

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Ingredients

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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

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Instructions

1. Crush the Cookies: Place the 200g Biscoff cookies inside a ziplock bag and crush them into fine crumbs using a rolling pin to create the base of the crust.
2. Make the Crust Mixture: In a bowl, combine the crushed cookie crumbs with 6 tablespoons of melted unsalted butter, mixing until the mixture resembles wet sand, ensuring it will bind well.
3. Form the Crust: Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Refrigerate the crust to set while preparing the filling.
4. Prepare Cream Cheese Base: Using a mixer, beat 16 ounces of softened cream cheese until smooth and creamy, about 2 minutes to remove lumps and ensure a silky texture.
5. Add Biscoff Spread and Sugar: Incorporate 1 cup of Biscoff spread and 3/4 cup powdered sugar into the cream cheese, mixing until the filling is silky smooth and evenly combined.
6. Whip the Cream: In a separate bowl, whip 1 cup of cold heavy cream with 1 teaspoon vanilla extract until soft peaks form, adding lightness to the filling.
7. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture slowly to keep the filling light and airy, avoiding deflation.
8. Assemble Cheesecake: Pour the creamy filling over the chilled cookie crust, smoothing the top with a spatula for an even finish.
9. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow it to set firmly.
10. Serve: Before serving, run a warm knife around the edges of the springform pan, unlock it, slice the cheesecake, and optionally drizzle with extra Biscoff spread or garnish with crushed cookies for added texture and flavor.

Notes

• For best results, chill the cheesecake overnight to allow the flavors to meld and the texture to firm up perfectly.
• Use cold heavy cream to ensure it whips properly to soft peaks.
• Softened cream cheese should be at room temperature for easier mixing and a smoother filling.
• You can garnish with extra Biscoff spread or crushed cookies to enhance presentation and texture.
• This cheesecake does not require baking, making it a great option for hot days or quick dessert preparation.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Biscoff cheesecake, no bake cheesecake, Biscoff cookie crust, easy cheesecake recipe, creamy cheesecake, no bake dessert