Description
Delicious no-bake Biscoff cheesecake featuring a crunchy Biscoff cookie crust and a creamy, fluffy filling made with cream cheese, Biscoff cookie butter, and whipped cream. Perfectly sweetened and flavored with vanilla and cinnamon, this cheesecake is topped with a luscious Biscoff cream drizzle and extra cookies for decoration.
Ingredients
Scale
Crust
- 2 cups Biscoff cookie crumbs (About 24–26 cookies, crushed or one 8.8 oz package)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar (optional)
- 1 pinch salt
Filling
- 16 oz cream cheese, softened to room temperature
- 1 cup Biscoff cookie butter spread
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1 1/2 cups heavy whipping cream, cold
Topping
- 1/2 cup heavy whipping cream
- 1/4 cup Biscoff spread
- Extra Biscoff cookies (to taste, for decorating)
Instructions
- Preparation of the Cookie Crust: Crush your Biscoff cookies into fine crumbs using a zip-top bag and rolling pin or food processor. In a medium bowl, mix the cookie crumbs with melted butter, optional sugar, and a pinch of salt until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
- Making the Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the Biscoff cookie butter spread and mix until well combined. Incorporate powdered sugar, vanilla extract, and ground cinnamon until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the fluffy texture.
- Assembling the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top evenly. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow the cheesecake to set properly.
- Preparing the Topping: In a medium bowl, whisk together the remaining heavy cream and Biscoff spread until smooth and fluffy, creating a luscious drizzle.
- Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the prepared topping evenly over the cheesecake and decorate with extra Biscoff cookies as desired before slicing and serving.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to prevent lumps.
- Refrigerate the cheesecake overnight for the best texture and flavor development.
- The optional granulated sugar in the crust can be omitted if you prefer a less sweet base.
- Use cold heavy cream for whipping to achieve stiff peaks easily.
- Handle the folding step gently to keep the filling light and airy.
- 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, Biscoff, Cheesecake, Dessert, Easy Recipe, Cream Cheese, Cookie Butter
