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No Bake Biscoff Cheesecake Recipe

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★★★★★

4.6 from 85 reviews

This No Bake Biscoff Cheesecake is a luscious and creamy dessert featuring the rich flavors of Biscoff cookies and spread. With a crunchy cookie crust and a velvety filling, this cheesecake requires no baking and only a few hours of refrigeration to set, making it a perfect indulgent treat for any occasion.

Ingredients

Scale

Crust

  • 1 (8.8 ounce) pack Biscoff cookies
  • ⅓ cup unsalted butter (melted)

Filling

  • 1 cup heavy whipping cream (chilled)
  • 3 (8 ounces) blocks full-fat cream cheese (softened to room temperature)
  • ¾ cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup Biscoff spread

Topping

  • ½ cup Biscoff spread
  • Crushed Biscoff cookies (for garnish, reserved 2 tablespoons from crust crumbs)

Instructions

  1. Prepare Pan: Line a 9-inch springform pan with parchment paper and set aside to prevent sticking and ensure easy release.
  2. Make Crust: Crush the Biscoff cookies to fine crumbs using a food processor or a Ziploc bag and rolling pin. Reserve 2 tablespoons of crumbs for garnish. In a bowl, combine the remaining cookie crumbs with melted unsalted butter and mix thoroughly. Press the mixture firmly and evenly into the bottom of the springform pan to create the crust. Freeze for 10-15 minutes to set.
  3. Prepare Filling: In a medium bowl, beat the chilled heavy whipping cream using a hand mixer until soft peaks form. In a separate bowl, beat the softened cream cheese, confectioners sugar, and vanilla extract until creamy and smooth. Add 1 cup of Biscoff spread and beat until well combined. Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy filling.
  4. Assemble Cheesecake: Spread the filling evenly over the chilled crust in the springform pan, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set properly.
  5. Decorate: Microwave ½ cup of Biscoff spread for about 15 seconds until soft and spreadable. Spread this over the top of the cheesecake, allowing it to slightly drip over the sides for an elegant effect. Sprinkle the reserved crushed Biscoff cookie crumbs around the edges for garnish.

Notes

  • Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
  • Chill the heavy whipping cream well before beating to achieve better volume and texture.
  • Use a springform pan lined with parchment paper to make removal easier and cleaner.
  • For a firmer crust, press the crumbs tightly and chill before adding the filling.
  • Refrigerate the cheesecake for a minimum of 4 hours to ensure it sets properly, preferably overnight.
  • When microwaving Biscoff spread, heat in short increments to avoid overheating and burning.

Keywords: No Bake Cheesecake, Biscoff Cheesecake, Easy Cheesecake Recipe, No Bake Dessert, Biscoff Spread Dessert, Cream Cheese Dessert

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