Description

This no-bake Biscoff cheesecake is a creamy, indulgent dessert featuring a spiced Biscoff cookie crust and velvety cream cheese filling swirled with Biscoff spread. Perfect for warm days or quick dessert prep, it requires no oven and offers a luscious combination of caramel and spice flavors with a light and airy texture thanks to whipped cream folded into the filling.

Ingredients

Scale

For the Crust

1 ½ cups Biscoff cookies (crumbled)
5 tablespoons unsalted butter (melted)

For the Filling

16 oz (450g) cream cheese (room temperature)
½ cup powdered sugar
½ cup Biscoff spread

For the Whipped Cream

1 cup heavy cream
1 tablespoon granulated sugar

Instructions

Prepare the crust: Crush 1 ½ cups of Biscoff cookies finely using a food processor or place them in a sealed bag and crush with a rolling pin. Mix the crumbs with 5 tablespoons of melted butter until evenly combined. Press the mixture firmly into the base of serving glasses or a pan. Chill for 10 minutes to let the crust set and become firm.
Make the filling: In a large bowl, beat 16 oz of cream cheese until smooth and fluffy. Add ½ cup powdered sugar and continue mixing until fully incorporated and creamy. Gently fold in ½ cup Biscoff spread, swirling it in rather than fully mixing to create flavor pockets.
Add whipped cream: Whip 1 cup heavy cream with 1 tablespoon sugar to soft peaks. Carefully fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
Assemble and chill: Spread or spoon the cheesecake filling evenly over the chilled crust. Refrigerate for at least 4 hours or overnight to allow the filling to fully set.
Serve and garnish: Before serving, garnish with extra Biscoff cookie crumbs or a drizzle of Biscoff spread to add texture contrast. Serve chilled and enjoy the creamy, airy cheesecake.

Notes

Use room-temperature cream cheese for easier beating and smoother filling.
Fold whipped cream gently to retain airiness and prevent deflation.
Chill cheesecake adequately for a firm and sliceable texture; under-chilling will result in a runny filling.
For extra firmness, consider adding gelatin or agar-agar to the cream cheese mixture before folding in whipped cream.
Store cheesecake covered in the fridge for up to 3 days.
Freeze individual portions wrapped tightly for up to 1 month; thaw in refrigerator overnight before serving.

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

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