If the warm, caramelized spice of Biscoff cookies holds a special place in your heart, you’re in for a treat. This no-bake Biscoff cheesecake is pure indulgence, combining a crunchy cookie crust with a velvety, rich cookie butter filling. It’s wonderfully simple to prepare, requiring no oven time at all, making it the perfect dessert to assemble ahead of time for any gathering. Let it chill while you relax, and prepare for the rave reviews!
This recipe balances the signature sweet and spiced flavor of Biscoff with the tangy creaminess of a classic cheesecake. The result is a sophisticated dessert that looks and tastes like it came from a gourmet bakery, but is secretly one of the easiest recipes in our collection.
Ingredients
- For the Crust:
- 250g (about 8.8 oz) Biscoff cookies
- 85g (6 tbsp) unsalted butter, melted
- For the Filling:
- 450g (16 oz) full-fat block cream cheese, softened to room temperature
- 100g (1/2 cup) powdered sugar
- 250g (1 cup) smooth Biscoff cookie butter spread
- 1 tsp vanilla extract
- 240ml (1 cup) cold heavy whipping cream
- For the Topping (Optional):
- 100g (1/2 cup) Biscoff cookie butter spread, melted
- A handful of Biscoff cookies, roughly crushed
Instructions
- Prepare the Crust: Place the Biscoff cookies in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, you can place them in a sealed bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl and pour in the melted butter. Stir until all the crumbs are evenly moistened.
- Form the Base: Tip the buttery crumbs into a 9-inch springform pan. Press the mixture down firmly and evenly across the bottom and slightly up the sides of the pan using the back of a spoon or the bottom of a glass. Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps. Add the powdered sugar, 1 cup of Biscoff spread, and vanilla extract. Beat again until everything is well combined and silky smooth.
- Whip the Cream: In a separate, clean bowl, whip the cold heavy cream on high speed until it forms stiff peaks. Be careful not to over-whip.
- Combine: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, add the remaining whipped cream and continue to fold gently until just combined. The goal is to keep the mixture as airy as possible.
- Assemble and Chill: Remove the crust from the refrigerator. Spoon the cheesecake filling over the chilled crust and spread it into an even layer with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until firm.
- Decorate and Serve: Once set, carefully run a thin knife around the edge of the pan before releasing the springform collar. For the topping, gently warm the remaining 1/2 cup of Biscoff spread in the microwave for 15-20 seconds until it’s pourable. Drizzle it over the top of the cheesecake. Sprinkle with crushed Biscoff cookies just before serving.
Nutrition Information
The following is an estimate for one serving, based on a 12-slice cheesecake. Actual values may vary.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 585 kcal |
| Total Fat | 42g |
| Saturated Fat | 22g |
| Carbohydrates | 48g |
| Sugar | 33g |
| Protein | 7g |
| Sodium | 390mg |