Description
This No Bake Biscoff Cheesecake is a creamy, indulgent dessert featuring a crunchy Biscoff cookie crumb crust, a smooth Biscoff-flavored cream cheese filling, and a luscious cookie butter topping. Quick to prepare without any baking involved, it’s perfect for an easy yet impressive treat that sets beautifully in the fridge for a delightful, buttery-sweet finish.
Ingredients
Crust
- 1½ cups Biscoff cookie crumbs
- 1/3 cup butter, melted
Filling
- 2 (8 oz) packages cream cheese, softened
- 2 tablespoons granulated sugar
- 3/4 cup Biscoff spread (Cookie Butter)
- 1 cup heavy cream
Topping
- 1/2 cup cookie butter
- Additional Biscoff cookies, for garnish (optional)
Instructions
- Prepare the crust: Place the Biscoff cookies in a blender or food processor and blend until fine crumbs form. Measure out 1 1/2 cups of crumbs and mix them with melted butter in a bowl until combined. Press this mixture firmly and evenly into the bottom of an 8-inch springform pan using the back of a spoon or your fingers to create a smooth crust layer.
- Make the filling: In a mixing bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed for 1-2 minutes until smooth and fluffy. Add the 3/4 cup of Biscoff spread and continue beating for another 1-2 minutes, scraping down the bowl sides as needed.
- Incorporate heavy cream: Pour in the heavy cream and beat the mixture on medium speed for 2-3 minutes until it becomes semi-fluffy and well combined, ensuring a smooth, creamy texture.
- Assemble cheesecake: Spread the cream cheese filling evenly over the prepared crust in the springform pan using a spatula. Smooth the top for an even layer.
- Chill to set: Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight to allow the cheesecake to firm up completely.
- Prepare topping: Once set, gently melt the remaining 1/2 cup of cookie butter in the microwave in short bursts, stirring between each until runny and smooth.
- Add topping: Drizzle the melted cookie butter evenly over the cheesecake top and spread lightly. Return to the refrigerator for a few minutes to let the topping set.
- Serve: Carefully remove the cheesecake from the springform pan. Slice into portions, optionally garnish with additional Biscoff cookies, and serve chilled to enjoy this no-bake indulgence.
Notes
- Ensure the cream cheese is softened to room temperature before mixing for a lump-free filling.
- Press the crust firmly for better texture and stability.
- Chilling time is crucial for the cheesecake to fully set; overnight chill is best.
- Use a sharp, warm knife to slice for clean cuts.
- Optional garnish with extra Biscoff cookies can add crunch and decoration.
