Description

This no-bake Biscoff cheesecake offers a luscious and creamy dessert that requires no oven, making it perfect for warm days and quick preparation. The buttery Biscoff cookie crust pairs beautifully with a fluffy cream cheese filling swirled with classic Biscoff spread, delivering a delightful caramelized spiced flavor throughout each bite.

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

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 by placing them in a sealed bag and rolling with a rolling pin. Mix the crumbs with 5 tablespoons of melted unsalted butter until well combined. Press this mixture firmly into the base of serving glasses or a pan. Chill the crust for 10 minutes to set and firm up before adding the filling.
Make the filling: In a large bowl, beat 16 oz of room-temperature 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 to create swirls while keeping flavor pockets without fully mixing it in.
Add whipped cream: Whip 1 cup of heavy cream with 1 tablespoon granulated sugar until soft peaks form. 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 the assembled cheesecake for at least 4 hours, preferably overnight, to allow the filling to set completely and achieve the right texture.
Serve and garnish: Before serving, top the cheesecake with additional Biscoff cookie crumbs or a drizzle of Biscoff spread for extra texture and flavor contrast. Serve chilled and enjoy a creamy, airy dessert.

Notes

Use room-temperature cream cheese for a smooth, lump-free batter.
Fold whipped cream gently to maintain lightness and prevent deflation.
Chill the cheesecake for at least 4 hours to ensure proper set and firmness.
For firmer filling, consider adding gelatin or agar-agar before folding in whipped cream.
Store refrigerated tightly covered up to 3 days for best taste and texture.
To freeze, wrap individual servings tightly and freeze 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 oven dessert, creamy cheesecake, Biscoff cookie crust