Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

Introduction

This Creamy No Bake Biscoff Cheesecake is a delightful dessert featuring a crunchy cookie crust and a smooth, luscious filling. Perfect for any occasion, it requires no baking and comes together with simple ingredients you likely have on hand.

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 200g (7oz) Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag.
2. Step 2: Mix cookie crumbs with 6 tbsp (85g) 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 16 oz (450g) softened cream cheese until smooth and creamy, about 2 minutes.
5. Step 5: Add 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar to the cream cheese and mix until silky smooth.
6. Step 6: In a separate bowl, whip 1 cup (240ml) cold heavy cream with 1 tsp 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

• For extra crunch, sprinkle some chopped Biscoff cookies over the top before serving.
• If you prefer a less sweet cheesecake, reduce the powdered sugar to 1/2 cup (60g).
• You can substitute the Biscoff spread with peanut butter or Nutella for a different flavor.
• Chilling the cheesecake overnight enhances the texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze it for up to 1 month; thaw overnight in the refrigerator before serving. To reheat, let it come to room temperature, though this cheesecake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

While a springform pan makes removing the cheesecake easier, you can use a regular pan lined with parchment paper, but be careful when removing the cheesecake to avoid breaking it.

Is it necessary to chill the cheesecake for 4 hours?

Yes, chilling allows the filling to set properly and helps the flavors meld. Serving it too soon may result in a soft or runny texture.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

4.5 from 70 reviews

• Author: Zoe
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x

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Description

A luscious and creamy no-bake Biscoff cheesecake featuring a crunchy Biscoff cookie crust, silky Biscoff spread-infused filling, and a light whipped cream topping. Perfect for a quick dessert that requires no oven baking, and guaranteed to delight Biscoff lovers.

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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
• 3/4 cup (90g) powdered sugar
• 1 cup (240ml) heavy cream, cold
• 1 tsp vanilla extract

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Instructions

1. Prepare the crust: Crush 200g (7oz) Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag to ensure even and fine texture.
2. Mix crust ingredients: Combine the cookie crumbs with 6 tbsp (85g) melted unsalted butter, mixing thoroughly until the mixture resembles wet sand.
3. Form crust base: Press the crumb mixture firmly into the bottom of a 9-inch springform pan ensuring an even layer. Refrigerate the crust while preparing the filling to set it firmly.
4. Beat cream cheese: In a large bowl, beat 16 oz (450g) softened cream cheese using a mixer until smooth and creamy, approximately 2 minutes.
5. Add Biscoff spread and sugar: Incorporate 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese. Mix until the mixture becomes silky smooth and well combined.
6. Whip heavy cream: In a separate chilled bowl, whip 1 cup (240ml) cold heavy cream with 1 tsp vanilla extract to soft peaks, ensuring it remains light and airy.
7. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and Biscoff mixture slowly, preserving the light and fluffy texture.
8. Assemble cheesecake: Pour the filling over the chilled cookie crust and smooth the top evenly with a spatula.
9. Chill the cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set completely.
10. Serve: Before slicing, run a warm knife around the edges to loosen the cheesecake from the pan, unlock the springform, slice, and optionally drizzle extra Biscoff spread or garnish with crushed cookies for presentation.

Notes

• Softened cream cheese ensures a smooth, lump-free filling.
• Chilling the crust before adding the filling helps maintain a crisp texture.
• Folding whipped cream gently preserves the airy texture of the cheesecake.
• The cheesecake requires at least 4 hours of chilling but is best left overnight for optimal firmness.
• Use a warm knife to get clean slices and prevent cracking.
• Store leftovers covered in the refrigerator for up to 3 days.

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

Keywords: No Bake Cheesecake, Biscoff Cheesecake, Biscoff Cookie Crust, Creamy Cheesecake, Easy Dessert, No Oven Dessert