No-Bake Biscoff Cheesecake – Easy & Creamy Cookie Butter Dessert
This delightful No-Bake Biscoff Cheesecake is a simple and luscious dessert that’s perfect for any occasion. With its creamy filling and delicious cookie butter flavor, it’s an indulgence that requires no baking at all. In just a few steps, you can create a show-stopping cheesecake that everyone will love!
Why you’ll love it
This No-Bake Biscoff Cheesecake is not only easy to make, but it also brings several benefits:
- Quick and Simple: No baking is required, making it easier for anyone to whip up.
- Deliciously Creamy: The cream cheese and Biscoff spread create a rich and smooth texture.
- Versatile: It’s perfect for birthdays, celebrations, or just a sweet treat at home.
- Make-Ahead: You can prepare it in advance, allowing you to enjoy more time with your guests.
- Irresistible Flavor: The combination of cookies, cream, and a drizzle of cookie butter is hard to resist!
Ingredients
For the Crust:
- 2 ½ cups Biscoff biscuits, crushed
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- 1 ¼ cups heavy cream, whipped
For the Topping:
- ¼ cup melted Biscoff spread
- Extra Biscoff biscuits for garnish
Substitutions & Key Variations
- Biscoff Biscuits: You can substitute with other brands of speculoos cookies or graham crackers if you prefer.
- Cream Cheese: For a lighter option, you can use low-fat cream cheese.
- Heavy Cream: Use a non-dairy whipped topping or coconut cream for dairy-free variations.
- Flavor Variations: Add a pinch of cinnamon or nutmeg for extra flavor, or use different flavored spreads.
Step-by-step
Step 1
In a mixing bowl, combine the crushed Biscoff biscuits with the melted butter. Mix well until all the crumbs are moistened. Press this mixture firmly into a 9-inch springform pan to form the crust. Once done, chill the crust in the refrigerator while you prepare the cheesecake filling.
Step 2
In another bowl, beat the softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and creamy. Be sure there are no lumps for the best texture.
Step 3
Gently fold in the whipped heavy cream into the cream cheese mixture until everything is fully combined. Make sure to keep the mixture airy and light.
Step 4
Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and place it in the refrigerator. Allow it to chill for at least 6 hours or overnight for the best results.
Step 5
Once the cheesecake has set, drizzle the melted Biscoff spread over the top. Garnish with extra Biscoff biscuits as desired before slicing and serving.
Success tips
- Temperature: Ensure that the cream cheese is at room temperature before mixing to avoid lumps.
- Texture: Make sure not to over-mix the whipped cream into the filling, as this can deflate it.
- Common Mistakes: Avoid using cold cream cheese directly from the fridge, and remember to chill the crust well before adding the filling.
How to serve
Serve the No-Bake Biscoff Cheesecake chilled. You can cut it into slices and plate it individually. It’s delicious on its own, or you can pair it with fresh berries or a scoop of vanilla ice cream for an extra treat.
Storage & reheating
Keep the cheesecake in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days. If you want to store it longer, you can freeze individual slices. Just wrap each slice tightly and store them in an airtight container for up to a month. When you’re ready to enjoy, simply thaw in the refrigerator overnight—there’s no need for reheating.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! It’s perfect for making a day or two before you plan to serve it.
How long does the cheesecake last in the fridge?
It can last for up to 5 days in the refrigerator when stored properly.
Can I use a different cookie for the crust?
Absolutely! You can use graham crackers or other flavored cookies if you want to switch things up.
Is this recipe suitable for gluten-free diets?
To make it gluten-free, simply use gluten-free Biscoff biscuits or other gluten-free cookies.
Can I freeze the No-Bake Biscoff Cheesecake?
Yes, you can freeze it for up to a month. Just wrap it well and thaw it overnight in the refrigerator before serving.
Nutrition notes / equivalents
Enjoy moderate portions of this cheesecake, as it’s rich and indulgent. The recipe makes roughly 12 servings, making it perfect for sharing during gatherings.
Conclusion
No-Bake Biscoff Cheesecake is an easy and delightful dessert that everyone will enjoy. Its smooth texture and delicious flavors make it a crowd favorite. Try this recipe today, and treat yourself and your loved ones!
Looking for more cookie-inspired desserts? Check out these related recipes:
- Chocolate Chip Cookie Dough Bars
- No-Bake Oreo Cheesecake
- Peanut Butter Cup Icebox Cake
- Cookie Butter Rice Krispie Treats
No-Bake Biscoff Cheesecake
Ingredients
For the Crust
- 2.5 cups Biscoff biscuits, crushed
- 0.5 cups unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened Ensure at room temperature
- 0.5 cups powdered sugar
- 0.5 cups Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- 1.25 cups heavy cream, whipped
For the Topping
- 0.25 cups melted Biscoff spread
- to taste Extra Biscoff biscuits for garnish
Instructions
Preparation
- In a mixing bowl, combine the crushed Biscoff biscuits with the melted butter. Mix well until all the crumbs are moistened.
- Press this mixture firmly into a 9-inch springform pan to form the crust. Chill the crust in the refrigerator while preparing the cheesecake filling.
Cheesecake Filling
- In another bowl, beat the softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and creamy.
- Gently fold in the whipped heavy cream into the cream cheese mixture until fully combined, being careful not to deflate it.
Final Assembly
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and place the cheesecake in the refrigerator. Allow it to chill for at least 6 hours or overnight.
- Once set, drizzle the melted Biscoff spread over the top and garnish with extra Biscoff biscuits before serving.