Creamy No Bake Biscoff Cheesecake with Crunchy Cookie Crust
A silky, rich no bake cheesecake with a crunchy Biscoff cookie crust and caramel spiced cookie butter filling.
Ingredients
Ingredients
- 7 oz Biscoff cookies
- 6 tbsp unsalted butter melted
- 16 oz cream cheese softened
- 1 cup Biscoff spread
- 3/4 cup powdered sugar
- 1 cup heavy cream cold
- 1 tsp vanilla bean paste
- Optional garnish: extra crushed Biscoff cookies and melted Biscoff spread
Instructions
- Crush the Biscoff cookies into fine crumbs using a food processor or by sealing them in a bag and rolling with a rolling pin.
- Combine the cookie crumbs and melted butter in a bowl and stir until all crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust, then refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese until completely smooth and creamy.
- Add the Biscoff spread and powdered sugar to the cream cheese and mix until the filling is smooth and glossy.
- In a separate chilled bowl, whip the cold heavy cream and vanilla bean paste to soft peaks.
- Gently fold the whipped cream into the Biscoff cream cheese mixture in 2 to 3 additions until fully combined and airy.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or until set.
- Before serving, run a warm knife around the edge of the pan, release the springform ring, slice, and garnish with extra crushed cookies or a drizzle of melted Biscoff spread if desired.
Notes
- Chill the mixing bowl and beaters before whipping the cream for best volume.
- For the cleanest slices, refrigerate the cheesecake overnight before cutting.
- For the cleanest slices, refrigerate the cheesecake overnight before cutting.