Description
If you’re craving a creamy dessert that looks impressive but takes barely any effort, this No Bake Biscoff Cheesecake is your golden ticket. With layers of buttery cookie crumbs and a dreamy, cookie butter–infused filling, it’s the kind of no-bake dessert that disappears fast! No oven, no fuss — just pure biscoff bliss.
Ingredients
For the crust:
- 3 ½ cups (370g) crushed Biscoff cookies
- ¼ cup (50g) packed brown sugar (light or dark works fine)
- 12 tablespoons (175g) melted unsalted butter, cooled slightly
For the cheesecake filling:
- 16 oz (450g) full-fat cream cheese, softened
- ¾ cup (97g) powdered sugar
- 1 cup (250g) creamy Biscoff spread
- 1 teaspoon pure vanilla extract
- 1 ½ cups (360mL) cold heavy whipping cream
For topping:
- ½ cup (125g) melted Biscoff spread
- Crushed Biscoff cookies (for garnish)
Instructions
Line the base of a 9-inch springform pan with parchment paper.
In a medium bowl, combine cookie crumbs, brown sugar, and melted butter until evenly moistened.
Press about two-thirds of the crumb mixture firmly into the bottom and partway up the sides of the pan using a flat-bottomed cup. Chill the crust while you prep the filling. Keep the leftover crumbs for layering later.
In a large mixing bowl, beat cream cheese and powdered sugar on low speed until smooth and lump-free.
Add the Biscoff spread and vanilla, scraping the sides as needed, and mix until creamy.
With the mixer on low, slowly pour in the cold heavy cream a little at a time, pausing to scrape the bowl and ensure everything combines evenly.
Once all the cream is incorporated, turn the speed up to high and beat until thick and fluffy — about 2–3 minutes. The mixture should hold its shape when you lift a spoonful.
Remove the crust from the fridge. Spread half of the cheesecake filling over the crust.
Sprinkle the reserved cookie crumb mixture evenly on top.
Add the remaining cheesecake filling and smooth out the top gently.
Cover and refrigerate for at least 6 hours, or overnight, until fully set.
Warm the Biscoff spread until pourable. Release the cheesecake from the springform pan and transfer to a serving plate.
Drizzle the melted spread evenly over the top and finish with crushed Biscoff cookies.
Slice, serve, and get ready for that “wait, you didn’t bake this?!” reaction.
Notes
- Keep it cold: Make sure your heavy cream is straight from the fridge for best results. Cold cream whips up fluffier and gives the filling more body.
- Don’t rush the chill time: The longer it sets, the cleaner your slices will be.
- Optional flair: Try adding a sprinkle of sea salt or a drizzle of chocolate for a flavor twist.