Description

This No-Bake Biscoff Cheesecake combines a buttery, spiced Biscoff cookie crust with a creamy, light cheesecake filling swirled with Biscoff spread. Perfect for warm days or quick dessert prep, this silky cheesecake offers a distinctive caramel and spice flavor without the need for baking. Simply chill to set and enjoy a luscious, airy treat ideal for any occasion.

Ingredients

Scale

Crust

1 ½ cups Biscoff cookies, finely crushed
5 tablespoons unsalted butter, melted

Filling

16 oz (450g) cream cheese, room temperature
½ cup powdered sugar
½ cup Biscoff spread
1 cup heavy cream
1 tablespoon granulated sugar

Instructions

Prepare the crust: Crush the Biscoff cookies finely using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the base of serving glasses or a pan. Chill for 10 minutes to set the crust and ensure firmness.
Make the filling: Beat the cream cheese in a large bowl until smooth and fluffy. Add powdered sugar and mix until completely incorporated and creamy. Gently fold in the Biscoff spread, swirling it through the mixture to maintain pockets of flavor without fully blending.
Add whipped cream: Whip the heavy cream together with granulated sugar until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture, preserving the airiness to keep the cheesecake light and silky.
Assemble and chill: Spread or spoon the cheesecake filling evenly over the chilled crust. Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow the filling to fully set and firm up.
Serve and garnish: Before serving, top the cheesecake with extra Biscoff cookie crumbs or a drizzle of Biscoff spread for added texture and visual appeal. Serve chilled and enjoy the creamy, airy dessert.

Notes

Use room-temperature cream cheese to avoid lumps and achieve a smooth batter.
Fold whipped cream gently to retain the cheesecake’s light texture and prevent deflation.
Do not under-chill the cheesecake; chilling for at least 4 hours is necessary for proper setting.
For firmer cheesecake, you can add gelatin or agar-agar to the cream cheese mixture before folding in the whipped cream.
Store cheesecake refrigerated in an airtight container for up to 3 days for best flavor and texture.
Freeze individual servings wrapped tightly; thaw overnight in the refrigerator to preserve creaminess.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: No Bake Cheesecake, Biscoff Cheesecake, Easy Cheesecake Recipe, No Oven Dessert, Creamy Cheesecake, Biscoff Cookie Crust, Quick Dessert, No Bake Dessert