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No Bake Biscoff Cheesecake Recipe

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★★★★★

4.7 from 157 reviews

This No Bake Biscoff Cheesecake is a luscious dessert featuring a crunchy Biscoff cookie crust and a creamy, smooth cheesecake filling infused with Biscoff cookie butter. Perfect for those who want a rich, indulgent treat without turning on the oven. The cheesecake is chilled to set, making it an easy and impressive dessert for any occasion.

Ingredients

Scale

Biscoff Cookie Crust

  • 3 & 1/2 cups (370g) Biscoff cookie crumbs
  • 1/4 cup (50g) packed brown sugar, light or dark
  • 12 tablespoons (175g) unsalted butter, melted and cooled

Cheesecake Filling

  • 2 (8 oz) blocks full fat Philadelphia cream cheese, at room temperature
  • 3/4 cup (97g) powdered sugar
  • 1 cup (250g) Biscoff creamy cookie butter
  • 1 teaspoon pure vanilla extract
  • 1 & 1/2 cups (360mL) heavy whipping cream, cold – straight from the fridge

Toppings

  • 1/2 cup (125g) Biscoff creamy cookie butter
  • Crushed Biscoff cookies

Instructions

  1. Make the Biscoff cookie crust: Line the bottom of a 9 inch springform pan with parchment paper. In a medium bowl, combine Biscoff cookie crumbs, brown sugar, and melted butter until well mixed. Drop about 2/3 of the mixture into the pan and firmly press it into the bottom and about 3/4 up the sides with the bottom of a cup. Refrigerate the pan and keep the remaining cookie crust mixture at room temperature.
  2. Prepare the cheesecake filling: In a large bowl, beat the cream cheese and powdered sugar on low with an electric mixer until sugar dissolves, then increase speed to medium-high and whip until smooth. Scrape down bowl sides. Add cookie butter and vanilla extract, mixing until smooth, scraping down bowl again.
  3. Incorporate the whipped cream: With the mixer on low, slowly drizzle in the cold heavy whipping cream in increments of about 1/2 cup, mixing well and scraping bowl sides after each addition to prevent shocking the cream cheese. After all cream is mixed in, whip on high until the mixture thickens and ribbons trail from the beaters, about 2 to 3 minutes. Avoid overwhipping to prevent graininess.
  4. Assemble the cheesecake: Remove the crust from the fridge and spread half the cheesecake filling evenly over it. Sprinkle the reserved 1/3 crust mixture evenly over the filling layer. Dollop the remaining cheesecake filling on top and carefully spread into an even layer, taking care not to disturb the cookie layer below. Cover and refrigerate for at least 6 hours or overnight to set.
  5. Prepare toppings and serve: Warm the Biscoff cookie butter in the microwave or over low heat until melted. Remove the cheesecake from fridge, unlatch the springform sides, and transfer the cheesecake to a serving plate. Pour the warm cookie butter evenly over the top, then sprinkle with crushed Biscoff cookies. Slice and enjoy.

Notes

  • Use full-fat cream cheese for best texture and flavor.
  • Keep the heavy cream cold before whipping to ensure better volume and stability.
  • Do not overwhip the filling; it should be smooth, thick, and hold its shape without becoming grainy.
  • Allowing the cheesecake to chill overnight results in a firmer set and better flavor melding.
  • For an extra crunchy topping, add more crushed Biscoff cookies just before serving.

Keywords: No Bake Cheesecake, Biscoff Cheesecake, No Bake Biscoff Recipe, Easy Cheesecake, Cookie Butter Dessert, Springform Pan Cheesecake, No Bake Dessert, Cream Cheese Dessert

Find it online: https://thedishspot.com/no-bake-biscoff-cheesecake-recipe/