Cake 02/07/2025 15:02

🍰✨ No-Bake Biscoff Cheesecake

Image preview

A Buttery Cookie Crust, Silky Cream Cheese Filling, and a Crunchy Cookie Topping — All Without Turning on the Oven!

This luscious cheesecake features a rich Biscoff cookie crust, a creamy Biscoff-infused filling, and a crunchy crumble topping. It’s the ultimate dessert for when you want something indulgent without the heat of an oven!


🧾 Ingredients

For the Crust:

  • 1 ½ cups Biscoff cookie crumbs (about 20 cookies)

  • 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 1 cup Biscoff spread (cookie butter)

  • 16 oz (450g) cream cheese, softened

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 ½ cups heavy whipping cream (cold)

For the Topping:

  • 3–4 crushed Biscoff cookies

  • Optional: 2–3 tbsp warm Biscoff spread for drizzling


πŸ‘©‍🍳 Instructions

1️⃣ Make the Crust:

  • Combine the Biscoff cookie crumbs and melted butter in a bowl.

  • Press the mixture into the bottom of a 9-inch springform pan or pie dish.

  • Chill the crust in the fridge while you prepare the filling.

2️⃣ Make the Filling:

  • In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

  • Add the Biscoff spread and vanilla extract, and beat until fully combined.

  • In a separate bowl, whip the cold heavy cream to stiff peaks.

  • Gently fold the whipped cream into the Biscoff mixture until smooth and fluffy.

3️⃣ Assemble the Cheesecake:

  • Spoon the Biscoff cream cheese filling over the chilled crust, smoothing the top with a spatula.

  • Refrigerate for at least 4–6 hours, or overnight for the best texture.

4️⃣ Finish & Serve:

  • Just before serving, sprinkle the crushed Biscoff cookies on top for added crunch.

  • Optional: Drizzle with warm Biscoff spread for a glossy, irresistible finish.

  • Slice, serve, and enjoy the no-bake bliss!


🌟 Tips:

  • For a layered effect, add a thin middle layer of crushed cookies between two layers of filling.

  • Want mini versions? Use cupcake liners or jars for individual servings.

  • This cheesecake keeps well in the fridge for 3–4 days — if it lasts that long!


Indulge in the creamy goodness of this no-bake cheesecake that brings the beloved Biscoff flavor to life in every bite! πŸͺ🍰

News in the same category

News Post