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Biscoff No-Bake Cheesecake Recipe

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3.9 from 39 reviews

This Biscoff No-Bake Cheesecake is a creamy, decadent dessert that combines the rich flavors of cookie butter and Biscoff cookies with mascarpone and whipped cream. Perfect for those who want an easy, no-bake treat with a smooth texture and irresistible spiced cookie taste. The biscuits are softened by dipping in coffee for a delicate layered dessert that requires minimal effort yet yields a delightful result.

  • Total Time: 6 hours 15 minutes (including refrigeration)
  • Yield: 9 servings

Ingredients

Cheesecake Mixture

  • 1 pint heavy whipping cream
  • 8 ounces mascarpone cheese
  • 1/4 cup powdered sugar (adjust to taste)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cookie butter (from the jar)

Cookie Layers

  • 17.6 oz container Biscoff cookies (party pack size)
  • 1 cup coffee (for dipping cookies)
  • 1/3 cup cookie butter (warmed and spreadable, for drizzling)

Optional Toppings

  • Shaved chocolate
  • Cookie crumbles

Instructions

  1. Prepare the Whipped Cream Mixture: In a large mixing bowl, combine the heavy whipping cream, mascarpone, powdered sugar, vanilla extract, ground cinnamon, and 1/4 cup of cookie butter. Use a mixer to whip the ingredients until stiff peaks form, ensuring the mixture is light yet stable.
  2. Dip and Arrange Cookies: Pour the coffee into a shallow dish. Quickly dip each Biscoff cookie into the coffee, allowing them to absorb some liquid without becoming too soggy. Arrange a single even layer of dipped cookies side-by-side in an 8×8 inch dish. This step is optional if you prefer a drier base.
  3. Melt Remaining Cookie Butter: Scrape the remaining cookie butter from the jar into a small bowl. Warm it gently until just melted and spreadable. Be careful not to overheat to prevent melting the whipped cream during assembly.
  4. Build the First Layer: Drizzle about 1/3 cup of the melted cookie butter evenly over the cookie layer. Then spread half of the prepared whipped cream mixture evenly on top of the cookie butter layer.
  5. Add Second Layer: Repeat the process with another layer of coffee-dipped cookies, drizzle more melted cookie butter over them, and then spread the remaining whipped cream on top. Finish by drizzling remaining cookie butter over the top layer.
  6. Garnish and Chill: Optionally sprinkle cookie crumbles and shaved chocolate on top for extra texture and flavor. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, allowing the cookies to soften and the flavors to meld beautifully.

Notes

  • Dipping the cookies in coffee is optional but helps soften the cookies and adds depth of flavor.
  • Be cautious when warming the cookie butter; overheating can cause the whipped cream to melt and the texture to suffer.
  • For best results, refrigerate the cheesecake overnight to allow full setting and cookie softening.
  • Use mascarpone for added creaminess and richness; cream cheese can be used as a substitute but will alter the flavor slightly.
  • Adjust powdered sugar according to your preferred sweetness level.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/biscoff-no-bake-cheesecake-recipe/