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Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

★★★★★

4.7 from 53 reviews
  • Author: Marina
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

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

  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

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