No-Bake Biscoff Cheesecake
Dreamy mousse-like Biscoff cheesecake filling set on a Biscoff cookie crust and topped with melted Biscoff cookie butter! The spiced caramel flavor of this dessert is incredible, and since there's zero baking involved, it's the perfect easy make-ahead dessert.
Servings 12 slices
Equipment
Ingredients
Biscoff Cookie Crust
- 1 8.8oz package Biscoff cookies (250g)
- 1/3 Cup (75g) unsalted butter, melted
Biscoff Cheesecake Filling
- 16 Oz (452g) full-fat brick-style cream cheese, room temperature not the spread
- 1/4 Cup (50g) powdered sugar
- 3/4 Cup (210g) creamy Biscoff cookie butter
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 Cup (240ml) heavy whipping cream, cold
Toppings
- 2/3 Cups (190g) creamy Biscoff cookie butter
- 5 Biscoff cookies, crushed (40g)
Instructions
Make the Biscoff Cookie Crust
- Using a food processor, grind the Biscoff cookies into a fine crumb. You can alternatively place the Biscoff cookies in a large Ziploc bag and use a rolling pin to crush them into crumbs.
- Add the Biscoff cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Biscoff cookie crust in the pan for 10-20 minutes while you prepare the cheesecake filling.
Make the Biscoff Cheesecake Filling
- In a large bowl (either with a hand mixer or stand mixer), beat the cream cheese on medium until creamy, about 2 minutes. Scrape down the bowl and paddle and add the powdered sugar, Biscoff cookie butter, cinnamon, and vanilla. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
- In a separate medium bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes.
- Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
- Remove the Biscoff cookie crust from the freezer and add the Biscoff cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
Decorate
- Make sure the no-bake Biscoff cheesecake filling is set, then remove the collar from the springform pan. Add the remainder of the Biscoff cookie butter into a microwave safe bowl and microwave in 5-10 second intervals, until the cookie butter is melted but still room temperature.
- Add the melted Biscoff cookie butter into a piping bag and snip off a small opening, then use it to add drips around the edges of the cheesecake. Fill in the center of the top of the cheesecake with the rest of the cookie butter in the piping bag and use an angled spatula to smooth it down and spread it to the edges. Garnish with crushed Biscoff cookie crumbs.
Notes
Make Ahead Tips:
- After making and freezing the Biscoff cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
- You can make and assemble the no-bake Biscoff cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.