Description
This no-bake Biscoff Cheesecake is an ultra creamy dessert featuring a crunchy biscoff cookie crust, layers of luscious biscoff cookie butter, and a smooth cream cheese filling. Perfect for cookie butter lovers, it’s easy to make and comes together quickly with minimal ingredients, creating a decadent cheesecake dream.
Ingredients
Scale
Crust
- 13 oz biscoff cookies (375g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 1 ¼ cup heavy whipping cream (cold)
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
Layers and Toppings
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
- ¾ cup biscoff spread (melted)
- 8 biscoff cookies (crumbled)
Instructions
- Prepare the crust: Crush the biscoff cookies into fine crumbs. In a bowl, combine the cookie crumbs with melted unsalted butter and ¼ teaspoon sea salt. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the cream cheese filling: In a large mixing bowl, whip the cold heavy whipping cream until stiff peaks form. In a separate large bowl, beat softened cream cheese with ⅛ teaspoon sea salt and sifted powdered sugar until smooth and creamy. Fold the whipped cream gently into the cream cheese mixture until fully combined.
- Add biscoff spread to filling: Stir 1 cup of biscoff spread into the cream cheese mixture until well incorporated and smooth.
- Assemble cheesecake layers: Pour half of the cream cheese mixture over the chilled crust and spread evenly. Drizzle ¼ cup melted biscoff spread over this layer, and sprinkle with 6 crumbled biscoff cookies. Then, pour the remaining cream cheese mixture over, smoothing the top.
- Top cheesecake: Warm ¾ cup biscoff spread until pourable and drizzle over the top of the cheesecake. Sprinkle with the final 8 crumbled biscoff cookies for crunch and decoration.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to set firmly before serving.
Notes
- This cheesecake contains no baking and comes together quickly.
- Use cold heavy cream for best whipping results.
- Sift powdered sugar for a smoother filling texture.
- Chilling the crust before adding the filling ensures a firm base.
- For a firmer set, refrigerate overnight.
- Substitute biscoff cookies or spread with speculoos if unavailable.
- Let melted biscoff spread cool slightly before drizzling to avoid melting the cream cheese layer.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
