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Easy No-Bake Biscoff Cheesecake

A close-up of a rich slice of biscoff cheesecake topped with a thick caramel sauce drizzle.
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Create a rich, creamy Biscoff cheesecake without turning on your oven. This simple recipe uses a Biscoff cookie crust and a decadent cookie butter filling for an ultimate dessert experience.

Ingredients

Scale
  • 2 cups Lotus Biscoff cookie crumbs (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter (spreadable), divided
  • 2 tablespoons milk (optional, for thinning topping)

Instructions

  1. Prepare the Crust: In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the Filling Base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sifted powdered sugar and vanilla extract, mixing until just combined and creamy. Scrape down the sides of the bowl.
  3. Whip the Cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Incorporate Biscoff Spread: Gently fold in 3/4 cup of the Biscoff cookie butter into the cream cheese mixture until it is evenly distributed. Do not overmix.
  5. Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  6. Prepare the Topping: Once the cheesecake is set, gently warm the remaining 1/4 cup of Biscoff cookie butter in the microwave for about 15-20 seconds until it is easily pourable. Stir in the optional milk if you prefer a thinner drizzle.
  7. Serve: Drizzle the melted Biscoff spread over the top of the chilled cheesecake. You can also crush a few extra Biscoff cookies for garnish. Carefully release the springform side before slicing and serving this decadent dessert.

Notes

  • For the best texture, make sure your cream cheese is fully softened before mixing. This prevents lumps in your creamy filling.
  • If you want a slightly saltier crust, add a small pinch of salt to the cookie crumbs before adding the butter.
  • This recipe is excellent for making mini cheesecakes in a muffin tin lined with paper liners. Adjust chilling time as needed.

Nutrition

Find it online: https://tastethisplate.com/biscoff-cheesecake-recipe-easy-no-bake/