No Bake Biscoff Cheesecake
A creamy and rich no-bake cheesecake featuring the unique flavor of Biscoff cookies, perfect for gatherings or cozy nights at home.
Ingredients
For the Biscoff cookie crust
- 3.5 cups 3 & ½ cups Biscoff cookie crumbs Use finely crushed Biscoff cookies.
- 0.25 cups ¼ cup packed brown sugar, light or dark Can use either light or dark brown sugar.
- 12 tablespoons 12 tablespoons unsalted butter, melted and cooled Ensure butter is cooled before mixing.
For the cheesecake filling
- 2 blocks 2 (8 oz) blocks full fat Philadelphia cream cheese, at room temperature Make sure cream cheese is room temperature.
- 0.75 cups ¾ cup powdered sugar Use sifted for best results.
- 1 cup 1 cup Biscoff creamy cookie butter For a nutty flavor, look for a creamy variety.
- 1 teaspoon 1 teaspoon pure vanilla extract Use pure for the best flavor.
- 1.5 cups 1 & ½ cups heavy whipping cream, cold Starting from the fridge for proper whipping.
For the toppings
- 0.5 cups ½ cup Biscoff creamy cookie butter Melted for drizzling.
- crushed Biscoff cookies For added texture on top.
Instructions
Preparation
- Prepare the springform pan by lining the bottom with parchment paper and set it aside.
- In a medium bowl, combine Biscoff cookie crumbs, brown sugar, and melted butter. Mix until evenly moistened.
- Press about ⅔ of the crumb mixture into the bottom and sides of the prepared springform pan.
- Chill the crust in the fridge while preparing the filling. Set aside the remaining crumb mixture at room temperature.
Cheesecake Filling
- In a large bowl, beat cream cheese and powdered sugar on low speed until fully dissolved.
- Increase speed to medium-high and whip until smooth.
- Add Biscoff cookie butter and vanilla extract, mixing until smooth.
- With the mixer on low, gradually add cold heavy whipping cream, drizzling in about half a cup at a time.
- Once all the cream is added, switch to high speed and whip until thickened with soft peaks.
- Spread half of the cheesecake filling evenly over the crust, followed by the remaining crumb mixture.
- Top with the remaining cheesecake filling and smooth out the top.
- Cover with plastic wrap and chill in the fridge for a minimum of 6 hours or overnight.
Topping
- Heat Biscoff creamy cookie butter until melted for drizzling.
- Remove cheesecake from the fridge, unclasp the springform pan, and transfer to a serving plate.
- Pour the melted Biscoff cookie butter over the cheesecake and sprinkle with crushed Biscoff cookies before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.