No Bake Biscoff Cheesecake
This No Bake Biscoff Cheesecake is silky smooth, bursting with warm caramelized spice, and oh-so-easy to make!
Equipment
- Mixing bowls
Ingredients
Crust:
- 2 packages 8.8 oz each Lotus Biscoff cookies
- ½ cup unsalted butter melted
- 2 tbsp brown sugar
Filling:
- 16 oz cream cheese room temp
- 1 cup Lotus Biscoff cookie spread
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- ¼ tsp salt
Topping (Optional):
- ½ cup Biscoff spread slightly warmed
- 5-6 crushed Biscoff cookies
- ¼ cup heavy cream whipped to soft peaks
Instructions
1️⃣ Make the Crust:
- Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
- Mix with brown sugar and melted butter until combined.
- Press into a greased 9-inch springform pan and chill for 30 minutes.
2️⃣ Prepare the Filling:
- Beat cream cheese until smooth.
- Mix in Biscoff spread, powdered sugar, vanilla, and salt.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cheesecake mixture.
3️⃣ Assemble & Chill:
- Spread filling evenly over the crust.
- Cover and refrigerate for at least 6 hours (preferably overnight).
4️⃣ Garnish & Serve:
- Drizzle warm Biscoff spread over the top.
- Sprinkle crushed cookies and add whipped cream if desired.
- Slice and enjoy!
Notes
✔️ Freeze the crust for an even firmer base.
✔️ Want a firmer cheesecake? Chill for 8+ hours.
✔️ Customize with chocolate ganache, fresh berries, or espresso for fun variations!
✔️ Store in the fridge for up to 4 days or freeze for up to 1 month.
✔️ Want a firmer cheesecake? Chill for 8+ hours.
✔️ Customize with chocolate ganache, fresh berries, or espresso for fun variations!
✔️ Store in the fridge for up to 4 days or freeze for up to 1 month.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 5gFat: 30g
Tried this recipe?Let us know how it was!