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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dishedbydana.com/creamy-no-bake-biscoff-cheesecake-with-crunchy-cookie-crust-recipe/