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No-Bake Biscoff Cheesecake Recipe

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4.3 from 33 reviews

This No-Bake Biscoff Cheesecake is a creamy, luscious dessert featuring a buttery Biscoff cookie crust and a smooth cream cheese filling swirled with Biscoff cookie butter. Perfect for a decadent treat without turning on the oven, it’s easy to assemble, chilled to perfection, and topped with whipped cream and crunchy cookie bits for added texture and flavor.

  • Total Time: 6 hours 15 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Crust

  • 2½ cups Biscoff cookie crumbs (about 32 cookies)
  • ½ cup unsalted butter, melted

Filling

  • 24 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups cold heavy cream
  • ¾ cup Biscoff cookie butter

Topping

  • ½ cup whipped cream (for piping)
  • 2 tablespoons crushed Biscoff cookies

Instructions

  1. Prepare the pan: Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and make removal easier.
  2. Make the crust: Stir together the crushed Biscoff cookies and melted butter until the mixture is evenly combined.
  3. Set the crust: Press the cookie mixture firmly into the bottom of the prepared pan to form an even layer, then freeze the crust while you prepare the filling to help it set firmly.
  4. Mix cream cheese base: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
  5. Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form for the right airy texture.
  6. Combine filling: Gently fold the whipped cream into the cream cheese mixture carefully to maintain its light, thick consistency.
  7. Assemble cheesecake: Spread the cheesecake filling evenly over the chilled cookie crust and smooth the top using an offset spatula for a clean finish.
  8. Chill: Refrigerate the cheesecake for at least 6 hours or preferably overnight until fully set and firm.
  9. Prepare topping: Microwave the Biscoff cookie butter in short 10–15 second bursts, stirring between each, until just pourable but not hot.
  10. Apply Biscoff layer: Let the warmed cookie butter cool slightly, then spread it over the top of the chilled cheesecake; it will firm up as it cools.
  11. Decorate: Pipe whipped cream around the edges of the cheesecake and sprinkle with crushed Biscoff cookies for garnish and added texture.

Notes

  • Make sure the cream cheese is properly softened to avoid lumps in the filling.
  • Freezing the crust before adding the filling helps it hold together better.
  • Use cold heavy cream for whipping to achieve stiff peaks easily.
  • The Biscoff cookie butter topping should be warm enough to spread but not too hot to melt the cheesecake.
  • Chilling overnight enhances flavor melding and texture.
  • For easier removal, run a knife around the edges of the springform pan before releasing.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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