Decadent No-Bake Biscoff Cheesecake You'll Love to Make
Creamy, rich no-bake Biscoff cheesecake with a buttery cookie crust and silky Biscoff filling.
Ingredients
Ingredients
- 9 ounces Biscoff biscuits crushed
- 7 tablespoons unsalted butter melted
- 14 ounces cream cheese room temperature
- 3/4 cup powdered sugar
- 3/4 cup Biscoff spread
- 1 teaspoon vanilla bean paste
- 1 1/4 cups heavy cream whipped to soft peaks
- 3 tablespoons Biscoff spread melted
- 4 Biscoff biscuits crumbled or whole, for garnish
Instructions
- Lightly grease a 9 inch springform pan and line the base with parchment paper.
- In a medium bowl, combine the crushed Biscoff biscuits and melted butter and mix until all crumbs are evenly moistened.
- Transfer the crumb mixture to the prepared pan and press firmly into an even layer over the base, pushing slightly up the sides; refrigerate while you make the filling.
- In a large mixing bowl, beat the cream cheese, powdered sugar, Biscoff spread, and vanilla bean paste until smooth and creamy, scraping down the sides of the bowl as needed.
- Gently fold the whipped heavy cream into the cream cheese mixture with a spatula until fully combined and airy.
- Pour the filling over the chilled crust and spread the top into an even layer, smoothing the surface.
- Tap the pan gently on the counter to release any large air bubbles, then cover the pan and refrigerate for at least 6 hours or overnight until set.
- When ready to serve, warm the Biscoff spread until pourable, then drizzle over the top of the chilled cheesecake.
- Garnish with crumbled or whole Biscoff biscuits, release the cheesecake from the springform pan, slice with a warm sharp knife, and serve chilled.
Notes
- Crush the Biscoff biscuits in a food processor or in a zip top bag with a rolling pin for fine, even crumbs.
- For clean slices, wipe the knife with a warm damp cloth between each cut and dry it before slicing again.
- For clean slices, wipe the knife with a warm damp cloth between each cut and dry it before slicing again.