No-Bake Biscoff Cheesecake
A super creamy no-bake Biscoff cheesecake with a Biscoff cookie crust, a Biscoff-spiked cheesecake filling, and a glossy melted Biscoff topping. No oven, no gelatin, just blend, mix, and chill for an easy, intensely flavored cookie-butter dessert.
Equipment
- 22 cm / 9-inch springform pan
- Food processor
- Hand or stand mixer
- Offset spatula
Ingredients
Cookie Crust
- 250 g Biscoff cookies blended
- 75 g butter melted
Cheesecake Filling
- 400 g cream cheese full-fat block
- 110 g Biscoff spread smooth
- 100 g powdered sugar
- 1 tsp vanilla extract
- 240 g heavy cream cold, whipped to stiff peaks
Topping
- 150 g Biscoff spread melted
- 2 Biscoff cookies crumbled
Instructions
- Make the Crust: Blend the Biscoff cookies in a food processor to a fine, sand-like crumb, then blend in the melted butter. Line a 22 cm springform pan with parchment on the bottom and sides, press the crumbs firmly into the base and up the sides with the bottom of a glass, and place in the freezer while you make the filling.
- Cream the Cheese: Cream the cream cheese on medium speed for 1 minute until smooth.
- Add the Biscoff: Add the Biscoff spread, powdered sugar, and vanilla and mix until smooth, about 1 minute. Scrape the bowl and mix on low until combined.
- Whip the Cream: In another bowl, whip the cold heavy cream to stiff peaks (stiff enough to turn the bowl over without it moving), being careful not to whip it to butter.
- Fold and Fill: Gently fold the whipped cream into the cream cheese mixture with a spatula, taking care not to deflate it. Spoon into the chilled crust and smooth the top with an offset spatula. Cover with cling film and refrigerate 8 to 12 hours.
- Top and Serve: Move the chilled cheesecake to a serving dish and release the springform sides. Melt the topping Biscoff spread in the microwave and pour it over the top. Crumble 2 Biscoff cookies around the edge.
Notes
Whip the heavy cream to firm stiff peaks and fold it in gently; this is what sets the no-bake filling. Use full-fat block cream cheese (not spreadable tub) and cold cream. The cheesecake needs a minimum 8 to 12 hour chill to set. Warm and wipe the knife between slices for clean cuts. Keeps covered in the fridge a few days; freezes well, thaw in the fridge before serving.