Name: No Bake Biscoff Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 300g Biscoff cookies (approx. 2 1/2 cups); 100g unsalted butter, melted; 500g cream cheese, softened; 100g granulated sugar (1/2 cup); 1 tsp vanilla extract; 250ml heavy cream (1 cup), whipped to stiff peaks; 100g Biscoff spread (1/3 cup)

This no-bake Biscoff cheesecake is a delightful fusion of creamy cheesecake and the irresistible flavor of Biscoff cookies. With a double layer of cookie crust and a silky, spiced filling, it’s a dessert that’s both indulgent and easy to prepare. No Bake Biscoff Cheesecake

Why I Love This Recipe

I adore this recipe for several reasons. First, it’s a no-bake dessert, which means I don’t have to heat up my kitchen. The combination of the crunchy Biscoff crust and the smooth, creamy filling creates a perfect texture contrast. Plus, the rich, caramelized flavor of the Biscoff cookies adds a unique twist to the traditional cheesecake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Biscoff cookies
Unsalted butter
Cream cheese
Granulated sugar
Vanilla extract
Heavy cream
Biscoff spread

Directions

Prepare the crust: I start by crushing the Biscoff cookies into fine crumbs and mixing them with melted butter. I press half of this mixture into the bottom of a springform pan to form the base crust.
Make the filling: In a large bowl, I beat the cream cheese until smooth, then add the sugar and vanilla extract. I continue beating until the mixture is creamy. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble the cheesecake: I pour the filling over the prepared crust, smoothing the top with a spatula. Then, I sprinkle the remaining cookie crumb mixture over the top to create the second layer of crust.
Chill: I refrigerate the cheesecake for at least 6 hours, or until it’s firm and set.
Serve: Before serving, I let the cheesecake sit at room temperature for a few minutes to make slicing easier.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 20 minutes, and the cheesecake needs to chill for at least 6 hours, preferably overnight, to set properly.

Variations

Chocolate Drizzle: Sometimes, I drizzle melted chocolate over the top for an extra layer of flavor.
Fruit Topping: Fresh berries or a berry compote make a delightful topping that adds a tart contrast to the sweet cheesecake.
Nutty Crunch: Adding chopped nuts, like pecans or almonds, to the crust mixture gives it an extra crunch.
Spiced Flavor: For a spicier kick, I add a pinch of cinnamon or nutmeg to the filling.
Mini Cheesecakes: I occasionally make individual servings by assembling the cheesecake in muffin tins lined with cupcake liners.

Storage and Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. Since it’s a no-bake dessert, reheating isn’t necessary. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month. To serve, I thaw the slices in the refrigerator overnight.

FAQs

How do I prevent the crust from becoming soggy?

I make sure to press the crust firmly into the pan and chill it before adding the filling. This helps create a solid base that resists becoming soggy.

Can I use a different type of cookie for the crust?

Yes, I can substitute Biscoff cookies with graham crackers or digestive biscuits, but the unique flavor of Biscoff adds a special touch to the cheesecake.

Is it necessary to use a springform pan?

While a springform pan makes it easier to remove the cheesecake, I can use a regular cake pan lined with parchment paper for easier removal.

Can I make this cheesecake ahead of time?

Absolutely, I often make it a day in advance to allow it to set properly and for the flavors to meld together.

What can I do if the filling is too soft?

If the filling is too soft, I ensure that the heavy cream is whipped to stiff peaks before folding it into the cream cheese mixture. Also, I make sure to chill the cheesecake for the recommended time.

Conclusion

This no-bake Biscoff cheesecake is a simple yet indulgent dessert that’s perfect for any occasion. Its creamy texture, combined with the rich flavor of Biscoff cookies, makes it a crowd-pleaser. I love how easy it is to prepare, and the fact that it doesn’t require baking is a bonus. Whether I’m entertaining guests or just treating myself, this cheesecake never disappoints.