Description
This No-Bake Biscoff Cheesecake is a dreamy dessert with a spiced cookie crust, ultra-creamy Biscoff-infused filling, and a crunchy cookie crumble topping. No oven needed—just rich, silky layers of cookie butter heaven.
Ingredients
For the Crust:
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1 1/2 cups Biscoff cookie crumbs (about 20 cookies)
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5 tbsp unsalted butter, melted
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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1 cup powdered sugar
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1 cup Biscoff spread (cookie butter)
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1 tsp vanilla extract
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1 1/2 cups heavy whipping cream, cold
For the Topping:
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1/2 cup Biscoff spread, melted
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Extra crushed Biscoff cookies (for garnish)
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Optional: whipped cream, whole cookies for decoration
Instructions
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Make the Crust:
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In a bowl, mix Biscoff cookie crumbs with melted butter until well combined.
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Press the mixture into the bottom of a 9-inch springform pan.
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Chill in the refrigerator while you make the filling.
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Prepare the Cheesecake Filling:
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In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
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Mix in Biscoff spread and vanilla extract until fully incorporated.
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In a separate bowl, whip heavy cream until stiff peaks form.
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Gently fold the whipped cream into the Biscoff cream cheese mixture.
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Assemble the Cheesecake:
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Pour the filling over the prepared crust and smooth the top.
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Refrigerate for at least 6 hours or overnight until fully set.
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Add the Topping:
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Once set, pour melted Biscoff spread over the top and spread evenly.
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Garnish with crushed cookies and optional whipped cream or whole cookies.
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Serve:
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Carefully remove from the pan, slice, and enjoy chilled.
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Notes
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For extra flavor, lightly toast the cookie crumbs before pressing into the crust.
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Freezes well for up to 1 month — just thaw in the fridge before serving.
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Best enjoyed within 3–4 days when stored in an airtight container.