Description

Indulge in this Decadent No-Bake Biscoff Cheesecake, a luscious dessert combining the rich flavors of Biscoff biscuits and creamy cheesecake without needing an oven. Perfectly smooth and delightfully sweet, this no-bake cheesecake features a crunchy Biscoff crust and a velvety filling topped with Biscoff spread and biscuit garnish, making it an irresistible treat for any occasion.

Ingredients

Scale

Crust

250 grams Crushed Biscoff Biscuits
100 grams Unsalted Butter (melted)

Filling

400 grams Cream Cheese (room temperature)
100 grams Powdered Sugar
200 grams Biscoff Spread
1 teaspoon Vanilla Extract
300 ml Heavy Cream (whipped)

Topping

50 grams Melted Biscoff Spread
4 pieces Extra Biscoff Biscuits (crumbled or whole)

Instructions

Prepare the Crust: Mix the crushed Biscoff biscuits with the melted unsalted butter until the mixture is fully moistened and combined. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to chill and set while you prepare the filling.
Make the Filling: In a mixing bowl, beat together the room temperature cream cheese, powdered sugar, Biscoff spread, and vanilla extract until you achieve a smooth, creamy consistency without lumps.
Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture. Use a spatula to carefully combine them, preserving the airy texture of the whipped cream for a light and fluffy filling.
Assemble and Chill: Spoon the prepared filling over the chilled Biscoff crust, spreading it out evenly. Cover the pan with plastic wrap or a lid, then refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to set properly.
Finish and Serve: Once set, drizzle the melted Biscoff spread over the top of the cheesecake. Garnish with the extra Biscoff biscuits, either crumbled or placed whole for decoration. Slice and serve chilled for a rich and delightful dessert experience.

Notes

Ensure the cream cheese is at room temperature before beating to avoid lumps in the filling.
Whip the heavy cream to stiff peaks for optimal texture.
Press the crust firmly to prevent it from crumbling when serving.
Refrigerate the assembled cheesecake for at least 6 hours; overnight chilling yields the best texture.
You can substitute regular sugar with powdered erythritol for a low-sugar variation.
Use a springform pan for easy removal of the cheesecake.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Biscoff cheesecake, no-bake cheesecake, easy cheesecake recipe, Biscoff dessert, creamy cheesecake, no oven cheesecake