Go Back

No-Bake Biscoff Cheesecake

A luscious blend of creamy cheesecake paired with a crunchy Biscoff cookie crust, perfect for family gatherings and easy to prepare without baking.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Dessert
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 250 g Biscoff cookies Crushed into fine crumbs
  • 100 g unsalted butter, melted For binding the crust
For the filling
  • 400 g cream cheese, softened Ensure it's at room temperature
  • 100 g powdered sugar For sweetness
  • 300 ml heavy cream Whipped to stiff peaks
  • 1 teaspoon vanilla extract For flavor
For topping
  • to taste Biscoff spread For drizzling on top
  • optional fresh fruit or whipped cream For decoration

Method
 

Preparation
  1. Crush the Biscoff cookies in a food processor until fine crumbs form.
  2. Combine the crushed cookies with melted butter in a mixing bowl and mix until fully coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
  4. Refrigerate the crust while preparing the filling.
Filling
  1. In a large bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Pour the cheesecake filling over the crust and smooth the top with a spatula.
Chilling
  1. Cover with plastic wrap and refrigerate for at least 4–6 hours or overnight to set.
Serving
  1. Drizzle Biscoff spread over the cheesecake just before serving.
  2. Remove from the springform pan, slice, and enjoy!

Notes

For best results, use room temperature ingredients and allow sufficient chilling time for the cheesecake to set properly. You can also experiment with different cookies or toppings based on your preference. Store leftovers in the refrigerator for 4–5 days, or freeze tightly wrapped for later enjoyment.