Delightful No Bake Biscoff Cheesecake Recipe

Introduction

This Delightful No Bake Biscoff Cheesecake is a creamy, indulgent dessert that’s perfect for sharing. With a crunchy cookie base and rich Biscoff flavor throughout, it’s a crowd-pleaser that requires no oven time.

Ingredients

• 200 grams Biscoff Cookies (or any brand of speculoos cookies)
• 100 grams Melted Butter (no substitutes)
• 400 grams Cream Cheese (full-fat brick-style)
• 200 grams Biscoff Cookie Butter (or speculoos spread)
• 100 grams Powdered Sugar (adjust to taste)
• 1 teaspoon Vanilla Extract (pure vanilla recommended)
• 400 milliliters Heavy Whipping Cream (cold for best results)
• 100 grams Melted Biscoff Cookie Butter (optional, for drizzling)
• 50 grams Crushed Biscoff Cookies (optional, for garnish)

Instructions

1. Step 1: Finely crush the Biscoff cookies using a food processor or place them in a ziplock bag and crush with a rolling pin. Mix the crushed cookies with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for about 30 minutes to set.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the Biscoff cookie butter, powdered sugar, and vanilla extract. Mix for 2 to 3 minutes until the mixture is light and fluffy.
3. Step 3: In a separate bowl, whip the cold heavy cream until stiff peaks form. This usually takes 3 to 5 minutes.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the mixture.
5. Step 5: Spoon the creamy filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let it set properly.
6. Step 6: Before serving, drizzle with melted Biscoff cookie butter and sprinkle crushed Biscoff cookies on top for added texture and flavor.

Tips & Variations

• Use cold heavy cream straight from the fridge to help it whip up better for a light, airy cheesecake.
• For a slightly tangier flavor, add a tablespoon of lemon juice to the cream cheese mixture.
• Try using chocolate or peanut butter cookie butter for a unique twist on the classic Biscoff flavor.
• If you don’t have a springform pan, use any dish with removable sides or line a regular pan with parchment paper for easy removal.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It’s best enjoyed cold and fresh but can be left at room temperature for about 15 minutes before serving for a creamier texture. Do not freeze, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Biscoff cookies with other cookies?

Yes, you can use any speculoos cookies or similar spiced cookies as a substitute. The flavor will be slightly different but still delicious.

How long should I refrigerate the cheesecake before serving?

At least 6 hours is recommended, but overnight refrigeration is ideal for the best texture and flavor development.

Delightful No Bake Biscoff Cheesecake Recipe

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★★★★★

4.5 from 63 reviews

This Delightful No Bake Biscoff Cheesecake combines the rich, caramelized flavor of Biscoff cookies and cookie butter with a creamy, smooth cheesecake filling. It requires no baking, making it an easy yet impressive dessert perfect for sharing with family and friends. Set in a buttery cookie crust, it’s chilled until perfectly firm and topped with extra Biscoff spread and crunchy cookie pieces for the ultimate indulgence.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 200 grams Biscoff Cookies (or any speculoos cookies)
• 100 grams Melted Butter

Cheesecake Filling

• 400 grams Cream Cheese, softened (full-fat brick-style)
• 200 grams Biscoff Cookie Butter
• 100 grams Powdered Sugar (adjust to taste)
• 1 teaspoon Vanilla Extract (pure vanilla preferred)
• 400 milliliters Heavy Whipping Cream, cold

Optional Topping

• 100 grams Melted Biscoff Cookie Butter
• 50 grams Crushed Biscoff Cookies

Instructions

1. Prepare the Crust: Finely crush the Biscoff cookies using a food processor or by placing them in a ziplock bag and crushing with a rolling pin until they resemble fine crumbs. Mix the crumbs thoroughly with the melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate the crust for about 30 minutes to set.
2. Mix Cream Cheese Base: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the Biscoff cookie butter, powdered sugar, and vanilla extract, mixing all ingredients together until the mixture becomes light and fluffy, which should take approximately 2 to 3 minutes.
3. Whip the Cream: In a separate chilled bowl, whip the cold heavy cream until it reaches stiff peaks. This process may take between 3 to 5 minutes depending on your mixer speed.
4. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture with a spatula. Be careful to fold carefully and slowly to retain the airiness of the whipped cream, avoiding deflation of the mixture.
5. Assemble Cheesecake: Spoon the creamy filling over the chilled crust, smoothing the surface with a spatula to create an even layer. Cover the pan with plastic wrap and refrigerate for at least 6 hours, though overnight setting is ideal to achieve optimal firmness.
6. Add Toppings and Serve: After the cheesecake has fully set, drizzle the optional melted Biscoff cookie butter on top and sprinkle with crushed Biscoff cookies for garnish just before serving.

Notes

• Use full-fat cream cheese and cold heavy cream for the best texture.
• Adjust powdered sugar according to your preferred sweetness level.
• The crust can be chilled longer if needed before adding the filling.
• For easy removal, run a knife around the edge of the springform pan before unlocking it.
• This cheesecake is best served chilled and eaten within 2-3 days.
• Substitutions for Biscoff products can be made with similar cookie spreads or speculoos varieties.

Keywords: Biscoff cheesecake, no bake cheesecake, easy dessert, Biscoff cookie butter, no bake desserts