Description
This No-Bake Biscoff Cheesecake is ultra-creamy, rich, and packed with the irresistible flavor of Biscoff cookies and cookie butter. With a buttery Biscoff crust, a smooth cheesecake filling, and a luscious cookie butter topping, it’s the ultimate no-bake dessert for cookie lovers! Keyword: No-Bake Biscoff Cheesecake
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:
Combine crushed Biscoff cookies and melted butter in a bowl until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while making the filling. -
Make the Cheesecake Filling:
In a large bowl, beat cream cheese and powdered sugar until smooth. Mix in Biscoff spread and vanilla extract until fully incorporated.
In another bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the Biscoff mixture until well blended. -
Assemble the Cheesecake:
Spread the cheesecake filling over the chilled crust. Smooth the top. Refrigerate for at least 6 hours, ideally overnight, until fully set. -
Add the Topping:
Once set, pour melted Biscoff spread over the top and spread evenly. Garnish with extra crushed Biscoff cookies and optional whipped cream.
Carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Notes
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For a firmer crust, pre-freeze for 30 minutes before adding the filling.
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You can swap Biscoff spread for Nutella or peanut butter for a twist.
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Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American