No Bake Biscoff Cheesecake
A rich, creamy no bake Biscoff cheesecake with a crushed cookie crust and a whipped Biscoff filling no oven required
Equipment
- 9-inch springform pan
- food processor or ziplock bag and rolling pin
- Mixing bowls
- Hand or stand mixer
- Spatula
Ingredients
Cookie Crust
- 2 cups crushed Biscoff cookies about 25 cookies
- ⅓ cup unsalted butter melted
Biscoff Filling
- 16 oz cream cheese softened
- 1 cup Biscoff cookie butter/spread
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups heavy cream
Topping
- ¼ cup Biscoff spread warmed slightly for drizzling
- ¼ cup crushed Biscoff cookies
Instructions
Make the Cookie Crust
- Crush the Biscoff cookies into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a rolling pin until no large pieces remain. Stir the crumbs together with the melted butter until the mixture resembles wet sand and holds together when pressed.Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup or glass to compact it into a smooth, even layer. Place the crust in the refrigerator to firm up while you prepare the filling.
Make the Biscoff Filling
- In a large bowl, add the softened cream cheese, Biscoff spread, powdered sugar, and vanilla extract. Beat everything together until completely smooth and creamy, with no lumps of cream cheese remaining.
- Add the whipped cream to the Biscoff mixture and gently fold it in with a spatula, using a folding motion rather than stirring, until no white streaks remain and the filling is smooth and airy throughout.
Assemble and Chill
- Pour the Biscoff filling over the chilled crust, smoothing the top evenly with a spatula or the back of a spoon. Warm the remaining Biscoff spread slightly in the microwave for about 15-20 seconds until pourable, then drizzle it over the top of the cheesecake in a decorative pattern, finishing with a sprinkle of crushed Biscoff cookies. Cover the pan and refrigerate for at least 4 hours, though overnight is ideal, until the filling is fully set and firm to the touch. Run a thin knife around the edge of the pan before releasing the springform sides to help the cheesecake come out cleanly.
Notes
- Make sure the cream cheese is fully softened to room temperature before mixing, or the filling will end up with small lumps that are hard to smooth out.
- This no bake Biscoff cheesecake needs a full 4 hours minimum in the fridge to set properly, so plan ahead if you're making it for a specific occasion.
- Store leftovers covered in the refrigerator for up to 5 days.