No-Bake Biscoff Cheesecake
This No-Bake Biscoff Cheesecake recipe is simply divine and so easy to make! It is the perfect addition to any gathering or celebration.
How to Make No-Bake Biscoff Cheesecake
This No-Bake Biscoff Cheesecake recipe is truly a delectable treat! The Biscoff cookie crust serves as the perfect base for the light and airy no-bake Biscoff cheesecake topping. For an extra pop of Biscoff flavor, a layer the cookie butter spread is added within the center of the cheesecake and on top. To balance out the soft texture of the cheesecake, it is finished off with a Biscoff cookie border. Each bite of the cheesecake is a delight especially if you are a lover of Biscoff flavored treats. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Full Fat Cream Cheese
- Biscoff Cookie Butter Spread
- Biscoff Cookies
- Heavy Whipped Cream
- Powdered Sugar
- Unsalted Butter
- Vanilla Extract
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Prepare Springform Pan – line the base of an 8 or 9 inch springform pan with parchment paper. Set aside.
- Make Biscoff Cookie Crust – add the cookies into a large ziplock bag. Seal the ziplock bag close and use a roll pin or heavy object of choice to crush the cookies into fine crumbs. Alternatively, you can use a food processor. Transfer the cookie crumbs into a large mixing bowl, pour in the melted butter starting with 5 tablespoons and give the mixture a thorough mix. The mixture should take on a wet sand consistency that hold its shape if you were to squeeze a small portion of it in the center of your hand. If the mixture appears dry or too crumbly, mix in the additional 1 tablespoon of melted butter. Add the cookie crumb mixture into the prepared springform pan. Use a flexible spatula to smooth the mixture into an even layer. Transfer the springform pan into the freezer.
- Make Biscoff Cheesecake – in a large mixing bowl, add the softened cream cheese, Biscoff spread, 1/2 cup powdered sugar, and vanilla bean paste (or extract). Using a hand held electric mixer set to medium high speed, mix the ingredients together into a smooth consistency, about 3 to 5 minutes or longer as needed. Set the Biscoff cheesecake filling aside. In a separate medium mixing bowl, add the cold heavy whipping cream and the remaining 1/4 cup powdered sugar. Using a hand held electric mixer set to high speed, whisk the cream mixture until soft peaks forms, about 2 to 4 minutes or longer as needed. Gently fold in half of the whipped cream into the cheesecake mixture just until it is fully incorporated. Repeat process with the remaining half of the whipped cream.
- Assemble Cheesecake – retrieve the crust from the fridge. Spoon half of the cheesecake filling over the crust and use a regular or offset spatula to smooth out into an even layer. Pour the melted Biscoff spread into the center of the cheesecake filling leaving a 1/4 inch gap from the edge of the pan. Transfer the pan onto the freezer to allow the Biscoff spread to set, about 5 to 10 minutes. Retrieve the pan from the freezer. Add the remaining cheesecake mixture over the set Biscoff filling and gently smooth into an even layer. Directly cover the top of the cheesecake with plastic wrap. Transfer the cheesecake to the fridge to set for at least 6 to 8 hours but overnight is best.
- Serve – retrieve the fully chilled cheesecake from the fridge. Discard the plastic wrap and run an offset spatula along the outer rim of the cheesecake to help release it from the walls of the springform pan. Carefully remove the cheesecake from the pan and transfer to a serving platter or large plate. In the center of the cheesecake, pour the melted Biscoff spread. Use an offset spatula to smooth into an even layer or create design of choice. Decorate the edges of the cheesecake with a mix crumbled and whole Biscoff cookies (optional) before cutting and serving. If a softer cheesecake consistency is preferred, let the cheesecake sit at room temperature for 10 to 15 minutes after decorating before serving.
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No-Bake Biscoff Cheesecake
This No-Bake Biscoff Cheesecake recipe is simply divine and so easy to make! It is the perfect addition to any gathering or celebration.
Servings: 8
Ingredients
For the Crust
- 1 (8.8 ounce) Biscoff cookies
- 5 to 6 tablespoons (2.5 to 3 ounces) unsalted butter, melted and cooled
For the Biscoff Cheesecake
- 24 ounces (681g) cream cheese, softened
- 8 ounces biscoff spread
- 1 cup (240ml) heavy whipping cream, cold
- 3/4 cup (90g) powdered sugar, divided
- 1 1/2 teaspoons (7.5ml) vanilla bean paste, may substitute with vanilla extract
For the Biscoff Filling
- 6 ounces biscoff spread, melted and cooled and cooled to room temperature, optional
For the Topping and Decoration
- 5 ounces biscoff spread, melted and cooled to room temperature
- biscoff cookie crumbles and whole cookies, for decorating
Instructions
For the Crust
- Line the base of an 8 or 9 inch springform pan with parchment paper. Set aside. For reference, I used an 8 x 3 inch springform pan.
- Add the Biscoff cookies into a large ziplock bag. Press out any excess air and seal the ziplock bag close.
- Use a rolling pin or something similar to crush the cookies into fine crumbs. Alternatively, add the cookies into a food processor and blend on high for 1 to 2 minutes to form cookie crumbs.
- Transfer the cookie crumbs into a large mixing bowl, pour in the melted butter starting with 5 tablespoons and give the mixture a thorough mix. The mixture should take on a wet sand consistency that hold its shape if you were to squeeze a small portion of it in the center of your hand. If the mixture appears dry or too crumbly, mix in the additional 1 tablespoon of melted butter.
- Add the cookie crumb mixture into the prepared springform pan. Use a flexible spatula or hand to press the mixture into an even layer. Transfer the springform pan into the freezer and let the crust set for 10 to 15 minutes.
For the Biscoff Cheesecake
- In a large mixing bowl, add the softened cream cheese, Biscoff spread, 1/2 cup powdered sugar, and vanilla bean paste (or vanilla extract).
- Using a hand held electric mixer set to medium high speed, mix the ingredients together into a smooth consistency, about 3 to 5 minutes or longer as needed. Set the Biscoff cheesecake aside.
- In a separate medium mixing bowl, add the cold heavy whipping cream and the remaining 1/4 cup powdered sugar.
- Using a hand held electric mixer set to high speed, whisk the cream mixture until soft peaks forms, about 2 to 3 minutes or longer as needed.
- Gently fold in half of the whipped cream into the cheesecake mixture just until it is fully incorporated. Repeat process with the remaining half of the whipped cream.
- Retrieve the crust from the fridge. Spoon half of the cheesecake filling over the crust and use a regular or offset spatula to smooth out into an even layer.
- Pour the melted Biscoff spread into the center of the cheesecake filling leaving a 1/4 inch gap from the edge of the pan. Transfer the pan onto the freezer to allow the Biscoff spread to set, about 5 to 10 minutes.
- Retrieve the pan from the freezer. Add the remaining cheesecake mixture over the set Biscoff filling and gently smooth into an even layer.
- If preferred, the Biscoff center filling can be omitted. Simply add all of the cheesecake mixture over the set crust and proceed to the next steps.
- Directly cover the top of the cheesecake with plastic wrap. Transfer the cheesecake to the fridge to set for at least 6 to 8 hours but overnight is best.
For Topping and Decoration
- Retrieve the fully chilled cheesecake from the fridge. Discard the plastic wrap and run an offset spatula or thin knife along the outer rim of the cheesecake to help release it from the walls of the springform pan.
- Carefully remove the cheesecake from the pan and transfer to a serving platter or large plate.
- In the center of the cheesecake, pour the melted Biscoff spread. Use an offset spatula to smooth into an even layer or create design of choice.
- Decorate the edges of the cheesecake with a mix of crumbled and whole Biscoff cookies (optional) before cutting and serving.
- If a softer cheesecake consistency is preferred, let the cheesecake sit at room temperature for 10 to 15 minutes after decorating before serving. Enjoy!
Notes
- To melt the Biscoff spread, add into a heatproof bowl and microwave in 15 seconds intervals on high until it is melted into a smooth pourable consistency. Alternatively, add the spread into a heatproof bowl and place over a pot of boiled water. Make sure the base of the bowl does not touch the water. Mix the spread until it has melted into a smooth pourable consistency.
- Make sure that the melted Biscoff spread is cooled until it is no longer hot to touch but still has a pourable consistency before using.
