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No-Bake Creamy Biscoff Cheesecake

A close-up shot of a perfect slice of biscoff cheesecake topped with caramel sauce and crushed cookies.
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Make this rich, velvety No-Bake Biscoff Cheesecake featuring a crunchy cookie crust and a smooth filling infused with Lotus Biscoff cookie butter. This easy dessert is perfect for making ahead.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter, slightly warmed
  • 1/4 cup Biscoff cookie butter, for topping
  • 1/4 cup Biscoff cookies, crushed, for garnish

Instructions

  1. Prepare the crust: Mix the Biscoff cookie crumbs and melted butter in a bowl until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Scrape down the sides of the bowl.
  3. Add dry ingredients: Gradually beat in the powdered sugar and vanilla extract until just combined. Do not overmix.
  4. Whip the cream: In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  5. Incorporate cookie butter: Gently fold the slightly warmed Biscoff cookie butter into the cheesecake mixture until it is evenly distributed, creating a velvety filling.
  6. Assemble the cheesecake: Pour the filling over the chilled crust and spread it evenly.
  7. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Finish and serve: Before serving, drizzle the remaining 1/4 cup of Biscoff cookie butter over the top. Sprinkle with crushed Biscoff cookies for garnish. Release the springform side and slice.

Notes

  • Warm the cookie butter slightly in the microwave for 15-20 seconds to make it easier to fold into the batter without deflating the whipped cream.
  • For a firmer crust, you can bake the crust at 350°F for 8 minutes before chilling.
  • If you want a Biscoff spread swirl on top, reserve 2 tablespoons of the filling mixture and swirl it with 2 tablespoons of melted Biscoff spread before chilling.

Nutrition

Find it online: https://cookincorner.com/biscoff-cheesecake-no-bake-creamy-recipe/