No-Bake Biscoff Cheesecake
A decadent and easy no-bake cheesecake featuring a crunchy Biscoff cookie crust and a creamy Biscoff-infused filling. Perfect for any occasion!
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4-6 hours (plus chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Ingredients
Scale
For the Crust:
- 200g Biscoff cookies
- 100g unsalted butter, melted
For the Filling:
- 400g cream cheese, softened
- 100g powdered sugar
- 250ml heavy whipping cream
- 150g Biscoff spread (cookie butter)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Crush Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Combine the crumbs with melted butter and mix well. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and Biscoff spread, mixing until well combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract.
- Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top. Drizzle with additional Biscoff spread, if desired. Cover and refrigerate for at least 4-6 hours, or preferably overnight, to set completely.
- Serve: Release the sides of the springform pan and slice the cheesecake. Garnish with crushed Biscoff cookies, chocolate sauce, or caramel sauce, if desired.
Notes
- For a smoother filling, ensure the cream cheese is at room temperature before mixing.
- Don’t overmix the cream cheese mixture after adding the whipped cream, as this can deflate the filling.
- Chill the cheesecake for a sufficient amount of time to allow it to set properly.
- You can customize the cheesecake by adding other flavors or toppings.