Introduction

This Creamy No Bake Biscoff Cheesecake combines the rich, spiced flavor of Biscoff with a crunchy cookie crust for a delightful dessert. Perfectly smooth and fluffy, it requires no oven and is easy to prepare ahead of time.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe - Recipe Image

Ingredients

200g (7oz) Biscoff cookies
6 tbsp (85g) unsalted butter, melted
16 oz (450g) cream cheese, softened
1 cup (250g) Biscoff spread
1 cup (240ml) heavy cream, cold
3/4 cup (90g) powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Crush the Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag.
Step 2: Mix the cookie crumbs with melted unsalted butter until the mixture resembles wet sand.
Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
Step 4: Beat the softened cream cheese until smooth and creamy, about 2 minutes.
Step 5: Add Biscoff spread and powdered sugar to the cream cheese, mixing until silky smooth.
Step 6: In a separate bowl, whip the cold heavy cream with vanilla extract to soft peaks.
Step 7: Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
Step 8: Pour the filling over the chilled cookie crust and smooth the top with a spatula.
Step 9: Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Step 10: Before serving, run a warm knife around the edges, unlock the springform pan, and slice. Optionally drizzle extra Biscoff spread or garnish with crushed cookies.

Tips & Variations

Use a food processor for quicker cookie crushing and finer crumbs.
Swap the Biscoff spread for peanut butter or Nutella for a different flavor twist.
For extra crunch, sprinkle chopped Biscoff cookies between the crust and filling.
Ensure your cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month, thawing overnight in the fridge before serving. Reheat slices at room temperature for 10–15 minutes for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

Yes, you can use a regular cake pan, but lining it with parchment paper or plastic wrap will help with removal.

Is it possible to use low-fat cream cheese or heavy cream?

Low-fat versions may affect the texture and richness, making the cheesecake less creamy and stable. For best results, stick to full-fat ingredients.

Creamy No-Bake Biscoff Cheesecake with Crunchy Cookie Crust Recipe

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★★★★★

4.6 from 58 reviews

This Creamy No Bake Biscoff Cheesecake features a crunchy cookie crust made from crushed Biscoff cookies and a luscious, silky Biscoff-flavored cream cheese filling. Perfect for those who love rich, indulgent desserts without the need for baking, this cheesecake is chilled to set and offers a delightful combination of smooth texture and crunchy base.

Author: Dana
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

200g (7oz) Biscoff cookies
6 tbsp (85g) unsalted butter, melted

Filling

16 oz (450g) cream cheese, softened
1 cup (250g) Biscoff spread
3/4 cup (90g) powdered sugar
1 cup (240ml) heavy cream, cold
1 tsp vanilla extract

Instructions

Prepare the crust: Crush 200g (7oz) Biscoff cookies into fine crumbs using a rolling pin inside a ziplock bag to ensure even texture and ease of mixing. Mix these crumbs with 6 tbsp (85g) melted unsalted butter until the mixture resembles wet sand, which will help it bind effectively.
Form and chill the crust: Press the cookie and butter mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate this crust while you prepare the filling to allow it to set and hold its shape.
Beat the cream cheese: In a mixing bowl, beat 16 oz (450g) of softened cream cheese until smooth and creamy. This step usually takes about 2 minutes and ensures a silky base for the filling.
Add Biscoff spread and sugar: Incorporate 1 cup (250g) of Biscoff spread and 3/4 cup (90g) powdered sugar into the cream cheese and mix until you achieve a silky smooth consistency, blending flavors beautifully.
Whip the cream: In a separate bowl, whip 1 cup (240ml) of cold heavy cream together with 1 tsp vanilla extract to soft peaks. This will provide the light and fluffy texture to the cheesecake filling.
Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and Biscoff mixture slowly to retain the light and airy texture without deflating the whipped cream.
Assemble the cheesecake: Pour the prepared filling over the chilled cookie crust in the springform pan and smooth the top with a spatula for an even surface.
Chill to set: Cover the assembled cheesecake with plastic wrap and refrigerate it for at least 4 hours or preferably overnight. This chilling step lets the cheesecake set firmly and melds the flavors.
Serve: Before serving, run a warm knife around the edges of the pan to loosen the cheesecake, unlock the springform pan, and slice. Optionally, drizzle extra Biscoff spread on top or garnish with crushed Biscoff cookies for an added crunch.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
Chilling overnight improves the texture and flavor melding of the cheesecake.
You can substitute heavy cream with whipping cream if preferred, but heavy cream whips best.
Use a warm knife to cut the cheesecake cleanly without cracking.
For an extra decorative touch, garnish with a dusting of crushed Biscoff cookie crumbs or a swirl of extra Biscoff spread on top.

Keywords: Biscoff cheesecake, no bake cheesecake, easy cheesecake recipe, creamy cheesecake, Biscoff cookie crust, no bake dessert