Description
This no-bake Biscoff cheesecake is smooth, spiced, and impossible to resist. With a buttery cookie crust and a light, creamy filling, it’s the perfect make-ahead dessert for any occasion—zero baking required.
Ingredients
For the Crust:
200g Biscoff cookies (about 1¾ cups crushed)
80g unsalted butter, melted (about 5½ tbsp)
For the Filling:
300ml heavy cream (about 1¼ cups)
500g full-fat cream cheese (about 2 cups)
100g powdered sugar (about ¾ cup)
100g Biscoff spread (about ⅓ cup)
½ tsp vanilla extract (optional)
For the Topping:
2–3 tbsp Biscoff spread, melted
Extra crushed Biscoff cookies
Instructions
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Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into a springform pan and chill.
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Whip the cream to soft peaks in a bowl.
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In another bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
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Gently fold in the whipped cream.
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Spread the filling over the crust and smooth the top.
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Chill for at least 6 hours or overnight.
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Before serving, drizzle melted Biscoff spread and sprinkle crushed cookies on top.
Notes
Let the cream cheese soften before mixing for a smooth texture.
Use a hot knife for clean slices.
Best served chilled straight from the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, Chilled
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 21g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 80mg
Keywords: biscoff cheesecake, no-bake cheesecake, cookie butter dessert, easy cheesecake