Ultra-Creamy No-Bake Biscoff Cheesecake
Make this ultra-creamy, no-bake Biscoff cheesecake featuring a buttery cookie crust and a rich filling made with cookie butter. This simple cheesecake recipe requires no oven time and is perfect for making ahead.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 6 hr 20 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup Biscoff cookie butter (cookie spread), divided
- Optional: Extra crushed Biscoff cookies for topping
Instructions
- Prepare the crust: Combine the Biscoff cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
- Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
- Add sugar and vanilla: Add the granulated sugar and vanilla extract to the cream cheese mixture. Beat until just combined and smooth.
- Incorporate cookie butter: Gently mix in 3/4 cup of the Biscoff cookie butter until it is fully incorporated into the cream cheese base.
- Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
- Fold together: Gently fold the whipped cream into the Biscoff cream cheese mixture until no streaks remain. Do not overmix.
- Assemble the cheesecake: Pour the creamy filling over the chilled crust in the springform pan. Smooth the top with a spatula.
- Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
- Prepare the topping: Warm the remaining 1/4 cup of Biscoff cookie butter slightly so it is pourable.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Drizzle the melted Biscoff spread over the top. Sprinkle with crushed Biscoff cookies if desired. Slice and serve cold.
Notes
- For the easiest crust removal, line the bottom of the springform pan with parchment paper before adding the crumbs.
- Use room temperature cream cheese to prevent lumps in your filling.
- If you want a firmer topping drizzle, chill the melted Biscoff spread for 5 minutes before drizzling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 90