Description

This No-Bake Biscoff Cheesecake is a creamy, airy dessert that combines the caramel and spice flavors of Biscoff cookies and spread with a smooth cream cheese filling. Perfect for quick preparation without an oven, this cheesecake features a crunchy cookie crust and a light, fluffy filling that sets beautifully in the fridge. Ideal for warm days or last-minute dessert cravings, it’s easy to customize and serve in glasses, jars, or pans.

Ingredients

Scale

Crust

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

Filling

16 oz cream cheese (room temperature)
½ cup powdered sugar
½ cup Biscoff spread
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 sealing them in a bag and crushing with a rolling pin. Mix the crumbs thoroughly with 5 tablespoons of melted unsalted butter. Press this mixture firmly into the base of your serving glasses, jars, or pan. Chill the crust in the refrigerator for 10 minutes to set and ensure firmness.
Make the filling: In a large mixing bowl, beat 16 oz of room-temperature cream cheese until smooth and fluffy. Gradually add ½ cup powdered sugar and mix until fully incorporated and creamy. Gently fold in ½ cup Biscoff spread, swirling it through the batter without fully blending to maintain pockets of rich flavor.
Add whipped cream: In a separate bowl, whip 1 cup heavy cream with 1 tablespoon granulated sugar until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture to retain airiness and achieve a light, silky texture.
Assemble and chill: Spread or spoon the cheesecake filling evenly over the chilled crust. Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow the filling to set completely and develop its signature creamy firmness.
Serve and garnish: Before serving, top the cheesecake with additional crushed Biscoff cookie crumbs or a drizzle of Biscoff spread for added texture and flavor contrast. Serve chilled and enjoy the smooth, airy bite of this delicious no-bake dessert.

Notes

Use room-temperature cream cheese for easier mixing and smoother texture.
Fold whipped cream gently to keep the cheesecake light and airy; avoid overmixing.
Ensure adequate chilling time (minimum 4 hours) for the filling to set properly.
For a firmer filling, consider adding gelatin or agar-agar before folding in whipped cream.
Store refrigerated, covered tightly for up to 3 days for best texture and flavor.
Freeze individual servings wrapped in plastic wrap and foil for up to 1 month; thaw overnight in the fridge before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: No-Bake Cheesecake, Biscoff Cheesecake, Easy Dessert, No Bake Dessert, Creamy Cheesecake, Biscoff Cookies, Quick Cheesecake