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Creamy No-Bake Biscoff Cheesecake Recipe

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4.4 from 29 reviews

This creamy no-bake Biscoff cheesecake features a rich and buttery Biscoff cookie crust paired with a luscious, velvety Biscoff cookie butter-infused cream cheese filling. Perfectly chilled and topped with melted Biscoff butter and crushed cookie crumbs, this dessert is an indulgent treat that requires no oven and minimal effort.

  • Total Time: 6 hours 20 minutes
  • Yield: 10 servings

Ingredients

Biscoff Cookie Crust

  • 3 & 1/2 cups (370g) Biscoff cookie crumbs
  • 1/4 cup (50g) packed brown sugar, light or dark
  • 12 tablespoons (175g) unsalted butter, melted and cooled

Cheesecake Filling

  • 2 (8 oz) blocks full fat Philadelphia cream cheese, at room temperature
  • 3/4 cup (97g) powdered sugar
  • 1 cup (250g) Biscoff creamy cookie butter
  • 1 teaspoon pure vanilla extract
  • 1 & 1/2 cups (360mL) heavy whipping cream, cold – straight from the fridge

Toppings

  • 1/2 cup (125g) Biscoff creamy cookie butter
  • Crushed Biscoff cookies

Instructions

  1. Prepare the Biscoff Cookie Crust: Line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, mix Biscoff cookie crumbs, brown sugar, and melted butter until fully combined. Press about two-thirds of the mixture firmly into the bottom and up about three-quarters of the sides of the pan using the bottom of a cup. Refrigerate the crust and keep the remaining crust mixture at room temperature.
  2. Make the Cheesecake Filling: In a large bowl, combine the cream cheese and powdered sugar. Using an electric mixer with a paddle attachment, mix on low speed until the sugar dissolves, then increase to medium-high and whip until smooth. Add the Biscoff cookie butter and vanilla extract, mixing until smooth. With the mixer on low, gradually drizzle in the cold heavy cream in increments, pausing to scrape the bowl edges. Once incorporated, increase to high speed and whip for 2 to 3 minutes until the mixture thickens and forms ripples, being careful not to overwhip.
  3. Assemble the Cheesecake: Remove the crust from the fridge. Spread half of the cheesecake filling evenly over the crust. Sprinkle the reserved one-third crust mixture evenly over this layer. Dollop and spread the remaining cheesecake filling gently over the cookie crumb layer, taking care not to disturb it.
  4. Chill the Cheesecake: Cover the springform pan and chill the assembled cheesecake in the refrigerator for at least 6 hours, preferably overnight, to allow it to set properly.
  5. Prepare and Add Toppings: Warm the Biscoff cookie butter in a microwave or over low heat until liquid. Remove the chilled cheesecake from the fridge, unlatch the springform sides, and transfer the cheesecake to a serving plate. Pour the melted Biscoff butter evenly over the top, then sprinkle with crushed Biscoff cookies. Slice and serve.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • Use cold heavy cream straight from the fridge to help achieve the perfect whipped texture.
  • Do not overwhip the filling to prevent it from becoming grainy or separating.
  • Chilling the cheesecake overnight provides the best texture and flavor development.
  • The crust mixture reserved at room temperature is for layering inside the cheesecake to add a crunchy texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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