Go Back
–+ servings

No Bake Biscoff Cheesecake

This easy, no-fuss dessert is packed with the spiced caramel goodness of Biscoff cookies, with a velvety smooth filling and a buttery cookie crust.
No ratings yet
Print Recipe
Hide
Pin Recipe
Prep Time 20 minutes
Servings 10
Calories 450 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Crust:

  • 2 packages 8.8 oz/250g each Biscoff cookies
  • 1/2 cup 113g unsalted butter, melted
  • 2 tablespoons 25g granulated sugar

For the Filling:

  • 16 oz 450g full-fat cream cheese, room temperature
  • 1 cup 240ml heavy whipping cream
  • 1/2 cup 120ml Biscoff cookie spread
  • 3/4 cup 150g granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the Topping (Optional):

  • 1/4 cup 60ml Biscoff cookie spread, warmed
  • 5-6 Biscoff cookies crushed
  • 1/2 cup 120ml heavy cream, whipped to soft peaks

Instructions
 

Prepare the Crust:

  • Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  • Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin.
  • Combine crumbs, melted butter, and sugar in a bowl. Mix until well combined.
  • Press the mixture into the pan’s bottom and sides. Refrigerate for 20 minutes.

Make the Filling:

  • In a large bowl, beat cream cheese until smooth.
  • Add Biscoff spread, sugar, vanilla extract, and salt. Mix until creamy.
  • In a separate bowl, whip heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture.

Assemble and Chill:

  • Pour the filling over the chilled crust, smoothing the top.
  • Refrigerate for at least 6 hours, preferably overnight.

Add Toppings and Serve:

  • Warm the Biscoff spread and drizzle over the cheesecake.
  • Decorate with crushed cookies and whipped cream if desired.
  • Slice and enjoy!

Notes

  • Make it a day ahead for the best flavor.
  • For a chocolate twist, add melted dark chocolate to the filling.
  • Try a caramel swirl by adding caramel sauce before chilling.
  • Add raspberry preserves for a tangy contrast.
  • For a coffee flavor, mix in a tablespoon of espresso powder.
  • Make mini cheesecakes using muffin tins for easy serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 5gFat: 32gSugar: 25g
Keyword Biscoff Dessert, easy cheesecake recipe, No Bake Biscoff Cheesecake
Tried this recipe?Let us know how it was!