Description
Creamy, rich, and packed with irresistible cookie butter flavor, this No-Bake Biscoff Cheesecake features a buttery Biscoff crust, velvety filling, and a luscious melted Biscoff topping. It’s the ultimate no-oven dessert that’s as impressive as it is easy to make.
Ingredients
Biscoff Crust:
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2 cups Biscoff cookies, finely crushed
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1/2 cup unsalted butter, melted
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
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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Whipped cream (optional)
Instructions
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Prepare the Crust:
In a bowl, mix crushed Biscoff cookies with melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator while preparing the filling. -
Make the Cheesecake Filling:
Beat softened cream cheese and powdered sugar until smooth.
Add Biscoff spread and vanilla; mix until creamy.
In another bowl, whip heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture. -
Assemble the Cheesecake:
Spread the filling over the chilled crust and smooth the top.
Refrigerate for at least 6 hours or overnight until fully set. -
Add the Topping:
Melt the remaining Biscoff spread and pour over the set cheesecake.
Spread evenly and garnish with crushed Biscoff cookies.
Add whipped cream if desired.
Carefully remove from springform pan.
Slice and serve chilled.
Notes
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For easier slicing, freeze the cheesecake for 30 minutes before serving.
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Full-fat cream cheese and cold heavy cream ensure a firm set.
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Decorate with whole Biscoff cookies for an eye-catching finish.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American