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.
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
- 3/4 cup (90g) powdered sugar
- 1 cup (240ml) heavy cream, cold
- 1 tsp vanilla extract
Instructions
- 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.
- Mix crust ingredients: Combine the cookie crumbs with 6 tbsp (85g) melted unsalted butter, mixing thoroughly until the mixture resembles wet sand.
- 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.
- Beat cream cheese: In a large bowl, beat 16 oz (450g) softened cream cheese using a mixer until smooth and creamy, approximately 2 minutes.
- 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.
- 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.
- Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and Biscoff mixture slowly, preserving the light and fluffy texture.
- Assemble cheesecake: Pour the filling over the chilled cookie crust and smooth the top evenly with a spatula.
- 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.
- 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
