No Bake Biscoff Cheesecake
This No Bake Biscoff Cheesecake is a smooth, sweet dessert that requires no oven. Perfect for busy days, it combines creamy cheesecake with the iconic Biscoff cookie flavors and a crunchy crust.
Equipment
- 1 springform pan for easy cutting and setting
- 1 Mixing bowls multiple for preparation
- 1 spatula for spreading filling
- 1 mixer or whisk for whipping cream and mixing
Ingredients
- 1 ½ cups Biscoff cookies crushed
- 5 tablespoons melted butter
- 16 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 cup heavy whipping cream cold
- ½ cup Biscoff spread
- 1 teaspoon vanilla extract
- Extra Biscoff spread warmed for topping
- Crushed Biscoff cookies for garnish
Instructions
- Crush Biscoff cookies and mix with melted butter until combined.
- Press the cookie mixture firmly into the base of a springform pan. Chill in the refrigerator for 20 minutes.
- In a bowl, beat cream cheese and sugar together until smooth and creamy.
- Add Biscoff spread and vanilla extract to the cream cheese mixture and blend well.
- Whip the cold heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Pour the filling evenly over the chilled crust and smooth the surface with a spatula.
- Refrigerate the cheesecake for at least 6 hours to set properly.
- Warm extra Biscoff spread and drizzle it over the top. Garnish with crushed Biscoff cookies before serving.
Notes
- Use cold heavy cream for better whipping consistency.
- Chill crust before adding the filling for best texture.
- Allow sufficient chilling time to let cheesecake set fully.
- Use a springform pan to simplify removal and serving.