Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

Introduction

This Creamy No Bake Biscoff Cheesecake is a delightful treat combining a crunchy cookie crust with a rich, fluffy filling made from Biscoff spread and cream cheese. Perfect for any occasion, it’s easy to prepare and requires no baking, making it ideal for a quick yet impressive dessert.

Ingredients

• 200g (7oz) Biscoff cookies
• 6 tbsp (85g) unsalted butter, melted
• 16 oz (450g) cream cheese, softened
• 1 cup (250g) Biscoff spread
• 1 cup (240ml) heavy cream, cold
• 3/4 cup (90g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Crush the Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag.
2. Step 2: Mix the cookie crumbs with melted unsalted butter until the mixture resembles wet sand.
3. Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
4. Step 4: Beat the softened cream cheese until smooth and creamy, about 2 minutes.
5. Step 5: Add the Biscoff spread and powdered sugar to the cream cheese and mix until silky smooth.
6. Step 6: In a separate bowl, whip the cold heavy cream and vanilla extract to soft peaks.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture slowly to keep it light and fluffy.
8. Step 8: Pour the filling over the chilled cookie crust and smooth the top with a spatula.
9. Step 9: Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
10. Step 10: Before serving, run a warm knife around the edges, unlock the springform pan, and slice. Optionally, drizzle extra Biscoff spread or garnish with crushed cookies.

Tips & Variations

• Use a food processor to crush cookies for a finer and more even crust texture.
• For added crunch, sprinkle chopped Biscoff cookies on top before serving.
• Substitute Biscoff spread with peanut butter for a different flavor twist.
• Allow the cheesecake to set overnight to improve firmness and flavor melding.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 20 minutes before serving to maximize creaminess. Avoid freezing, as it may affect the texture of the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or any crunchy cookie that you prefer. Just ensure the flavor complements the filling.

Is it necessary to use a springform pan?

While a springform pan makes it easier to remove the cheesecake intact, you can use any cake pan lined with parchment paper or foil for easier removal.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This Creamy No Bake Biscoff Cheesecake features a crunchy cookie crust made from crushed Biscoff cookies and a luscious, velvety filling combining cream cheese and Biscoff spread. Whipped cream lightens the rich filling, making a perfect dessert that’s both indulgent and effortlessly easy to prepare without baking.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 200g (7oz) Biscoff cookies
• 6 tbsp (85g) unsalted butter, melted

Filling

• 16 oz (450g) cream cheese, softened
• 1 cup (250g) Biscoff spread
• 3/4 cup (90g) powdered sugar
• 1 cup (240ml) heavy cream, cold
• 1 tsp vanilla extract

Instructions

1. Crush Cookies: Place 200g (7oz) Biscoff cookies inside a ziplock bag and crush them into fine crumbs using a rolling pin to achieve a sandy texture ideal for the crust.
2. Make Crust Mixture: Combine the crushed cookie crumbs with 6 tbsp (85g) melted unsalted butter, mixing thoroughly until the mixture resembles wet sand to help it bind when pressed.
3. Form Crust: Press the cookie and butter mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust while preparing the filling to allow it to set firmly.
4. Prepare Cream Cheese Base: Beat 16 oz (450g) of softened cream cheese on medium speed for about 2 minutes until smooth and creamy, ensuring a lump-free filling.
5. Add Flavors: Mix in 1 cup (250g) Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese, continuing to beat until the mixture is silky and uniform in texture.
6. Whip Cream: In a separate bowl, whip 1 cup (240ml) of cold heavy cream together with 1 tsp vanilla extract until soft peaks form, providing a light airy texture.
7. Fold Cream Into Filling: Gently fold the whipped cream into the cream cheese mixture carefully to maintain the lightness and fluffiness of the filling without deflating it.
8. Assemble Cheesecake: Pour the creamy filling over the chilled cookie crust in the springform pan and smooth the top evenly with a spatula for a clean finish.
9. Chill Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully for the best texture and flavor.
10. Serve: Before serving, run a warm knife around the edges of the pan to loosen the crust, unlock and remove the springform sides. Optionally, drizzle additional Biscoff spread on top or garnish with crushed cookies for extra flair.

Notes

• Ensure cream cheese is fully softened at room temperature before mixing to avoid lumps.
• For a firmer crust, chill it longer before adding the filling.
• Use cold heavy cream for better whipping results and volume.
• Allow enough chilling time for the cheesecake to set properly, best results come from overnight refrigeration.
• Substitute Biscoff spread with your favorite cookie butter or peanut butter for a flavor twist.
• Serve chilled and store leftovers in the refrigerator for up to 3 days.

Keywords: Biscoff cheesecake, no bake cheesecake, Biscoff cookies, cookie crust, creamy cheesecake, easy dessert, no bake dessert