Welcome to your next dessert obsession! This no bake Biscoff cheesecake is not only a breeze to make but also packs a punch of flavor that’ll have everyone asking for seconds. Perfect for those days when you want something sweet without the oven hassle.
Why This Recipe Works
- No baking required means more time enjoying and less time sweating over the oven.
- The Biscoff crust adds a unique, spiced flavor that complements the creamy cheesecake filling perfectly.
- It’s incredibly versatile; top it with whipped cream, more Biscoff spread, or even fresh fruit for a personalized touch.
Ingredients
- 2 cups Biscoff cookie crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread, plus more for topping
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
Combine the Biscoff cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom of your springform pan. Chill in the fridge for at least 30 minutes to set. Tip: Use the bottom of a measuring cup to press the crust down evenly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated. In another bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture along with the Biscoff spread. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
Step 3: Assemble the Cheesecake
Pour the filling over the chilled crust, smoothing the top with a spatula. Drizzle additional Biscoff spread on top if desired. Chill in the refrigerator for at least 4 hours, or overnight for best results. Tip: For clean slices, dip your knife in hot water before cutting.
Tips and Tricks
For an extra crunch, consider adding chopped Biscoff cookies to the top of your cheesecake before serving. If you’re short on time, freezing the cheesecake for 2 hours can speed up the setting process. Always use full-fat cream cheese for the creamiest texture. Experiment with different toppings like caramel sauce or chocolate shavings for a new twist each time you make it.
Recipe Variations
- Chocolate Biscoff Cheesecake: Add 1/2 cup melted chocolate to the filling for a chocolatey version.
- Biscoff Banana Cheesecake: Layer sliced bananas on top of the crust before adding the filling.
- Mini Biscoff Cheesecakes: Use a muffin tin to create individual servings, perfect for parties.
Frequently Asked Questions
Can I use a different type of cookie for the crust? Absolutely! Graham crackers or Oreos would work well, though the flavor profile will change.
How long can I store this cheesecake? It will keep in the fridge for up to 5 days, though it’s best enjoyed within the first 3.
Can I make this recipe dairy-free? Yes, substitute the cream cheese and heavy cream with your favorite dairy-free alternatives.
Summary
This no bake Biscoff cheesecake is a foolproof dessert that’s as fun to make as it is to eat. With its rich flavor and simple preparation, it’s sure to become a staple in your recipe collection.