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No-Bake Biscoff Cheesecake Recipe

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4 from 73 reviews

This decadent No-Bake Biscoff Cheesecake combines the rich, caramelized flavors of Biscoff cookies and spread with a creamy, smooth cheesecake filling. Featuring a crunchy Biscoff cookie crust, luscious Biscoff ganache, and fluffy whipped cream topping, this dessert is perfect for any occasion without the need for an oven.

  • Total Time: 6 hours 30 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Biscoff Cookie Crust

  • 250 grams Biscoff cookies (1 package)
  • ⅓ cup unsalted butter (75g)

Biscoff Ganache

  • ⅔ cup heavy cream (160ml)
  • ½ tbsp glucose syrup (7g) (optional)
  • 3 tbsp Biscoff butter (55g)
  • 1 cup chopped white chocolate callets (170g)

Cheesecake Batter

  • 3 blocks cream cheese, softened (678g)
  • 1 cup powdered sugar (125g)
  • 1 cup Biscoff spread (240g)
  • ¼ cup sour cream (60g)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1¼ cups cold heavy whipping cream (300ml)

Whipped Cream

  • 1 cup heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract

Decoration

  • Biscoff cookie crumbles
  • Biscoff cookies (for garnish)

Instructions

  1. Prepare the Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Melt the unsalted butter and mix it thoroughly with the cookie crumbs. Press the mixture evenly into the base of a springform pan or cheesecake pan. Chill in the refrigerator to set while preparing the other components.
  2. Make the Biscoff Ganache: In a small saucepan, heat the heavy cream and optional glucose syrup over medium heat until just simmering. Remove from heat and add the Biscoff butter and chopped white chocolate. Let it sit for 2 minutes to soften, then stir gently until smooth and glossy. Allow the ganache to cool to room temperature before using.
  3. Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer on medium speed. Gradually add powdered sugar, then the Biscoff spread, sour cream, lemon juice, and vanilla extract, mixing until completely combined and creamy. In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated but light and airy.
  4. Assemble the Cheesecake: Pour half of the cheesecake batter over the chilled crust and smooth the surface with a spatula. Spoon the cooled Biscoff ganache evenly over the batter layer. Pour the remaining cheesecake batter over the ganache layer and smooth the top. Refrigerate the assembled cheesecake for at least 6 hours, preferably overnight, to fully set.
  5. Make the Whipped Cream Topping: In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe the whipped cream evenly over the set cheesecake.
  6. Decorate: Garnish the top with Biscoff cookie crumbles and whole cookies for an attractive finish. Keep refrigerated until ready to serve.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Using cold heavy cream helps achieve a better whip for the topping and batter.
  • Glucose syrup in the ganache is optional but helps keep it shiny and smooth.
  • This cheesecake requires refrigeration instead of baking; allow sufficient chilling time for best texture.
  • For easier slicing, dip your knife in hot water and wipe it dry between cuts.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western
  • Diet: Vegetarian

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