Easy No Bake Biscoff Cheesecake Recipe

Why You’ll Love This Recipe

The Easy No Bake Biscoff Cheesecake is a creamy, luscious dessert packed with the unique caramelized flavor of Biscoff cookies and spread. Perfect for those who want an indulgent treat without the hassle of baking, this cheesecake is a showstopper for parties, holidays, or casual gatherings. With a crunchy Biscoff crust and a rich, mousse-like filling, it’s irresistibly delicious and simple to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Biscoff cookiesunsalted buttermelted buttercream cheeseBiscoff spreadconfectioners’ sugarsour creamvanilla extractheavy creamextra Biscoff cookies for garnish

directions

Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin.

Mix the crumbs with the melted butter until fully combined.

Press the mixture firmly into the base of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.

In a large bowl, beat the cream cheese and Biscoff spread together until smooth and creamy.

Add the confectioners’ sugar, sour cream, and vanilla extract, beating until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the Biscoff cream cheese mixture until fully incorporated.

Spread the filling evenly over the chilled crust and smooth the top.

Refrigerate for at least 6 hours, preferably overnight, until firm.

Before serving, garnish with extra crushed or whole Biscoff cookies.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 20 minutesChilling time: 6-8 hoursTotal time: 6 hours 20 minutes

Variations

Swap out Biscoff spread with Nutella for a chocolate-hazelnut twist.

Add a swirl of caramel sauce into the filling for extra richness.

Top with whipped cream and a drizzle of melted Biscoff spread for an elegant finish.

Use a mixture of Biscoff and graham crackers for a milder crust flavor.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days.For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.Thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s actually better to make it a day ahead to allow it to fully set.

Is it necessary to use a springform pan?

It’s highly recommended for easy removal, but you can also use a deep pie dish if needed.

Can I use homemade whipped cream instead of store-bought?

Absolutely, homemade whipped cream provides the best flavor and texture.

What if I don’t have Biscoff spread?

You can substitute with another cookie butter or even peanut butter, though the flavor will differ.

Can I add gelatin to make it firmer?

Yes, you can add a small amount of dissolved gelatin to the filling if you prefer a firmer texture.

How do I prevent cracks in a no-bake cheesecake?

Since it’s no-bake, cracks are rare. Just make sure to fold gently and chill thoroughly.

Can I make mini versions of this cheesecake?

Yes, you can press the crust into muffin tins and fill them for mini cheesecakes.

What kind of cream cheese works best?

Full-fat block cream cheese is ideal for the creamiest texture.

Is this recipe gluten-free?

Biscoff cookies are not gluten-free, but you can substitute with a gluten-free cookie option.

Can I use light cream cheese?

Light cream cheese can be used, but it may result in a softer, less firm cheesecake.

Conclusion

The Easy No Bake Biscoff Cheesecake is a decadent dessert that’s simple to prepare yet incredibly impressive. Its creamy filling and crunchy Biscoff crust deliver a flavor-packed experience perfect for any occasion. Make it ahead, chill it well, and watch it disappear in no time at your next gathering.

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