Description
A quick and easy no-bake Biscoff cheesecake featuring a spiced cookie crust and a creamy, airy filling swirled with luscious Biscoff spread. Perfect for hot days or when you want a rich dessert without turning on the oven.
Ingredients
Scale
Crust
- 1 ½ cups Biscoff cookies, finely crushed
- 5 tablespoons unsalted butter, melted
Filling
- 16 oz (450g) 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 the Biscoff cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until well combined, then press firmly into the base of your serving glasses or pan. Chill the crust for 10 minutes to set firmly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and mix until fully incorporated. Gently fold in the Biscoff spread, swirling it through the mixture to keep flavor pockets.
- Add whipped cream: In a separate bowl, whip the heavy cream with granulated sugar to soft peaks. Carefully fold the whipped cream into the cream cheese mixture to retain airiness and a light texture.
- Assemble and chill: Spoon or spread 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, top with extra crushed Biscoff cookies or a drizzle of Biscoff spread for added texture and flavor. Serve chilled and enjoy the creamy, airy dessert.
Notes
- Use room-temperature cream cheese to achieve a smooth, lump-free batter.
- Fold whipped cream gently to avoid deflating and keep the filling light.
- Chill for sufficient time (minimum 4 hours) to ensure firm, sliceable cheesecake.
- For a firmer texture, consider adding gelatin or agar-agar to the cream cheese mixture before folding with whipped cream.
- Store refrigerated and tightly covered up to 3 days for best quality.
- Freeze individual servings wrapped in plastic wrap and foil for up to 1 month; thaw overnight in the fridge 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 cheesecake, creamy cheesecake, Biscoff cookies, no bake dessert, quick cheesecake
