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No-Bake Biscoff Cheesecake

This delightful No-Bake Biscoff Cheesecake is a simple and luscious dessert that’s perfect for any occasion, featuring a creamy filling and delicious cookie butter flavor.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

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

Method
 

Preparation
  1. In a mixing bowl, combine the crushed Biscoff biscuits with the melted butter. Mix well until all the crumbs are moistened.
  2. 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
  1. In another bowl, beat the softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and creamy.
  2. Gently fold in the whipped heavy cream into the cream cheese mixture until fully combined, being careful not to deflate it.
Final Assembly
  1. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
  2. Cover with plastic wrap and place the cheesecake in the refrigerator. Allow it to chill for at least 6 hours or overnight.
  3. Once set, drizzle the melted Biscoff spread over the top and garnish with extra Biscoff biscuits before serving.

Notes

Keep the cheesecake in the refrigerator for up to 5 days, or freeze individual slices for up to a month. Thaw overnight in the refrigerator before serving.