Description
This No-Bake Biscoff Cheesecake features a luscious Biscoff cookie crust and creamy Biscoff-infused filling that sets perfectly in the refrigerator without the need for baking. Topped with a smooth Biscoff drizzle and decorated with cookies, it offers a rich, spiced, and indulgent dessert experience perfect for any occasion.
Ingredients
Scale
Crust:
- 2 cups Biscoff cookie crumbs (about 24–26 cookies, crushed—or one 8.8 oz package)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar (optional)
- Pinch of salt
Filling:
- 16 oz (two 8-oz blocks) cream cheese, softened to room temperature
- 1 cup Biscoff cookie butter spread (smooth)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional but recommended)
- 1 1/2 cups heavy whipping cream, cold
Topping:
- 1/2 cup heavy whipping cream
- 1/4 cup Biscoff cookie butter spread
- Extra Biscoff cookies for decorating (whole or crushed)
- Optional: crushed cookies, more cookie butter drizzle, caramel sauce
Instructions
- Make the cookie crust: Crush Biscoff cookies using a food processor or by smashing them in a ziplock bag. Mix the crumbs with melted butter, sugar (if using), and a pinch of salt until the mixture resembles wet sand, ensuring every crumb is coated. Press the mixture firmly into the bottom of a 9-inch springform pan, packing it down well and optionally slightly up the sides for a taller crust. Refrigerate to set while preparing the filling.
- Prepare the filling: Beat the softened cream cheese on medium-high speed until smooth and fluffy with no lumps. Add Biscoff spread and continue beating until fully combined and smooth. Mix in powdered sugar, vanilla extract, and cinnamon (if using) until creamy and uniform.
- Whip the cream: In a separate bowl, whip 1 1/2 cups of cold heavy cream on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid making butter.
- Fold the whipped cream into the filling: Gently fold about one-third of the whipped cream into the Biscoff mixture to lighten it. Then fold in the remaining whipped cream in two additions, using a spatula to maintain an airy, mousse-like texture.
- Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top evenly with a spatula. Tap the pan on the counter a few times to release air bubbles. Cover loosely with plastic wrap or foil without touching the surface and refrigerate for at least 6 hours, preferably overnight, to set properly.
- Make the Biscoff drizzle: When ready to serve, whisk together 1/2 cup heavy cream and 1/4 cup Biscoff spread until smooth and pourable. Adjust consistency by adding more cream or Biscoff as needed. Microwave for 10-15 seconds if a more liquid drizzle is desired.
- Decorate and serve: Remove the cheesecake from the fridge and run a thin knife around the edge to loosen it from the pan. Release the springform sides carefully. Drizzle or spread the Biscoff cream mixture over the top in a desired pattern. Arrange whole or crushed Biscoff cookies decoratively on top. Drizzle extra melted Biscoff spread over everything for enhanced flavor. Let the cheesecake sit at room temperature for 10-15 minutes before slicing for clean cuts. Use a sharp knife dipped in hot water, wiping clean between slices, for perfect servings.
Notes
- Softening the cream cheese to room temperature is critical for a smooth, lump-free filling.
- Pressing the crust firmly and chilling it first helps it hold together better.
- Be gentle when folding in whipped cream to preserve the light, airy texture.
- Refrigeration time of at least 6 hours or overnight is essential for proper setting.
- The topping is optional but adds extra Biscoff flavor and beautiful presentation.
- Use a sharp knife warmed under hot water to slice cleanly without cracking the cheesecake.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake, Biscoff, Cheesecake, Dessert, Easy, Cookie Crust, Cream Cheese, Whipped Cream
