No-Bake Biscoff Cheesecake
This no-bake Biscoff cheesecake is a velvety, indulgent delight that skips the oven but serves pure elegance. With a crunchy spiced cookie crust and a creamy, dreamy filling, it's the dessert cheat code you didn’t know you needed.
Ingredients
- 2 cups Biscoff cookie crumbs about 24 cookies
- 6 tablespoons butter, melted
- 1 tablespoon sugar optional
- 16 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup Biscoff spread plus extra for drizzling
- crushed Biscoff cookies for topping
- whipped cream for topping
Instructions
- Crush Biscoff cookies using a food processor or by smashing them in a bag with a rolling pin.
- Mix crumbs with melted butter and sugar (if using). Press the mixture into a 9-inch springform pan. Chill for 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- Slightly melt Biscoff spread (about 10 seconds in the microwave) and swirl into the filling.
- Pour filling over the crust and smooth the top. Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with extra Biscoff spread, top with crushed cookies and whipped cream as desired.
Notes
Room temperature cream cheese is key for a silky texture. Don’t overwhip the cream—stop at stiff peaks to avoid buttery mishaps. Chill time is non-negotiable for that perfect slice. For drama, add a dollop of whipped cream and a cookie on each slice. Serving tip: a warm knife makes cleaner cuts.
Nutrition
Calories: 480kcalCarbohydrates: 36gProtein: 5gFat: 36gSaturated Fat: 20gCholesterol: 110mgSodium: 240mgPotassium: 90mgSugar: 28gVitamin A: 900IUCalcium: 60mgIron: 1mg
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