Description
This Biscoff No-Bake Cheesecake is a creamy, dreamy dessert layered with spiced Biscoff cookie crust and a velvety cheesecake filling. No oven needed, just chill and enjoy every rich, caramel-infused bite.
Ingredients
Scale
- 2 cups Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup heavy cream, cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup Biscoff spread
Instructions
- Make room in your fridge for chilling later. No oven is needed.
- Mix crushed Biscoff cookies with melted butter until it resembles wet sand. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until soft peaks form and fold into the cream cheese mixture. Stir in Biscoff spread.
- Press the cookie mixture into the base of a 9-inch springform pan and pack it tightly using a glass or spoon.
- Pour the filling over the crust, smoothing the top. Optionally swirl or drizzle melted Biscoff spread on top.
- Cover and refrigerate for at least 6 hours or overnight until fully set.
- Garnish with crushed cookies or whipped cream just before serving.
- Slice using a hot knife for clean cuts and enjoy chilled.
Notes
- Use full-fat cream cheese for best results.
- Chill overnight for the cleanest slices.
- A food processor makes crust prep quicker.
- Use parchment paper on the bottom of your pan for easier release.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: biscoff cheesecake, no bake cheesecake, biscoff dessert, cookie butter cheesecake