No-Bake Biscoff Cheesecake Recipe
Introduction: This No-Bake Biscoff Cheesecake is an irresistible, creamy dessert that combines the rich flavors of Biscoff cookies and a silky cheesecake filling. The combination of a crunchy Biscoff cookie crust, smooth and velvety cheesecake layer, and a luscious Biscoff spread topping creates a treat that’s perfect for any occasion. Best of all, it’s no-bake, making it an easy dessert to whip up without the need for an oven!
Ingredients:
For the crust:
250g Biscoff cookies (or speculoos biscuits)
1/4 cup melted butter
For the cheesecake filling:
2 cups cream cheese (softened)
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup Biscoff spread (or cookie butter)
For the topping:
1/2 cup Biscoff spread (melted)
Crushed Biscoff cookies (for garnish)
4-5 whole Biscoff cookies (for decoration)
Instructions:
Prepare the Crust:
In a food processor, pulse the Biscoff cookies until they are finely crushed.
Transfer the crushed cookies to a bowl and add the melted butter. Stir until the mixture is well combined and the crumbs are moistened.
Press the cookie mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to compact the crumbs.
Place the crust in the fridge to chill while you prepare the cheesecake filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
Add the powdered sugar and vanilla extract, and continue to beat until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Add the 1/2 cup of melted Biscoff spread and fold it into the cheesecake filling until smooth and well incorporated.
Assemble the Cheesecake:
Pour the cheesecake mixture over the chilled Biscoff cookie crust in the springform pan. Use a spatula to smooth the top into an even layer.
Place the cheesecake in the fridge to set for at least 4 hours, or preferably overnight, to allow it to firm up.
Add the Topping:
Once the cheesecake has set, melt the 1/2 cup of Biscoff spread in the microwave for about 15-20 seconds, or until smooth and pourable.
Drizzle the melted Biscoff spread over the top of the cheesecake and spread it into an even layer.
Garnish the cheesecake with crushed Biscoff cookies around the edges and place whole Biscoff cookies in the center for decoration.
Serve:
Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice and serve the No-Bake Biscoff Cheesecake chilled. Enjoy the creamy, dreamy flavors of Biscoff in every bite!
This No-Bake Biscoff Cheesecake is the ultimate indulgent dessert—perfect for any occasion, and so easy to make!