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Easy No-Bake Biscoff Cheesecake Recipe

A decadent slice of biscoff cheesecake with a dark crust, creamy filling, and topped with caramel drizzle and cookie crumbs.
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Make this decadent No-Bake Biscoff Cheesecake for a creamy, rich dessert that requires no oven time. It features a simple Biscoff cookie crust and a luscious cookie butter filling, perfect for parties or any sweet craving.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter, slightly warmed
  • 1/4 cup Biscoff cookie butter, for drizzling
  • 1/4 cup crushed Biscoff cookies, for topping

Instructions

  1. Prepare the crust: Mix the Biscoff cookie crumbs and granulated sugar in a medium bowl. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese base: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Add the powdered sugar and vanilla extract, mixing until just combined. Scrape down the sides of the bowl.
  3. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Incorporate the cookie butter: Take about half of the slightly warmed Biscoff cookie butter and gently fold it into the cream cheese mixture until it creates a light swirl. Do not overmix; you want ribbons of flavor.
  5. Assemble the cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula.
  6. Chill: Drizzle the remaining 1/4 cup of warmed Biscoff cookie butter over the top. Use a knife or skewer to gently swirl the drizzle into the filling for a decorative effect. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  7. Serve: Before serving your Easy Biscoff Cheesecake, carefully release the springform side. Top with crushed Biscoff cookies. Slice and serve this indulgent sweet treat.

Notes

  • For the easiest crust release, line the bottom of the springform pan with parchment paper before pressing in the crumbs.
  • If your Biscoff cookie butter is too stiff, microwave it for 15-20 seconds to make it easier to drizzle and swirl.
  • This make ahead dessert tastes best when chilled for a full 12 hours to allow the flavors to fully set.

Nutrition

Find it online: https://www.purecookingjoy.com/biscoff-cheesecake-recipe-easy-no-bake/

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