Hey there, fellow dessert lovers! Are you ready to indulge in a creamy, dreamy, and utterly delicious treat that requires zero baking? Look no further! Today, I’m thrilled to share with you my secrets for making the most divine No Bake Biscoff Cheesecake that’s sure to become your new favorite dessert. Perfect for any occasion, this cheesecake is not only a crowd-pleaser but also a breeze to make. So, grab your apron, and let’s dive into this easy, no-bake recipe that will satisfy your sweet tooth in no time!
Why You’ll Love This Recipe
- A no-bake dessert that’s perfect for hot days or when you don’t feel like heating up the kitchen.
- Creamy, rich, and indulgent, with the unmistakable flavor of Biscoff that we all love.
- Easy to prepare and requires minimal effort—just mix, layer, and chill!
- A show-stopping dessert that’s perfect for gatherings, potlucks, or even as a special treat for your family.
- Customizable with your favorite toppings or an extra drizzle of Biscoff spread for that extra wow factor.
Ingredients
Here’s what you’ll need to create this heavenly No Bake Biscoff Cheesecake:
For the crust:
- 250 gr (9 oz) Biscoff Cookies
- 120 gr (1/2 cup) Unsalted Butter (melted)
For the cheesecake filling:
- 500 gr (18 oz) Cream Cheese (at room temperature)
- 240 ml (1 cup) Biscoff Spread (or cookie butter, melted)
- 1 1/2 teaspoon Vanilla Extract
- 75 gr (3/4 cup) Icing Sugar
- 240 ml (1 cup) Thickened / Heavy Cream (min 30% fat)
For the topping (optional):
- 80 ml (1/3 cup) Biscoff Spread (or cookie butter, melted)
- 6 Biscoff Cookies (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down into simple steps so you can create your very own No Bake Biscoff Cheesecake like a pro!
Step 1: Prepare the Crust
In a food processor, crush the Biscoff cookies until they resemble fine crumbs. Pour in the melted butter and mix until well combined. Press the mixture into the base of a 20cm (8-inch) springform tin. Chill in the fridge for at least 30 minutes to set.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the melted Biscoff spread, vanilla extract, and icing sugar, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Pour the filling over the prepared crust and smooth the top with a spatula. Chill in the fridge for at least 4-5 hours or overnight.
Step 3: Add the Topping
Once the cheesecake has set, drizzle the melted Biscoff spread over the top. If desired, crush a few Biscoff cookies and sprinkle them over the cheesecake for an extra touch of texture and flavor.
Step 4: Serve and Enjoy!
Release the springform tin sides and transfer the cheesecake to a serving plate. Slice into portions and serve. You can also drizzle with a little extra Biscoff spread on each slice for that extra indulgence.
Pro Tips for Making the Recipe
Here are some tips to ensure your No Bake Biscoff Cheesecake turns out perfectly every time:
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Don’t overmix the whipped cream, as it can become too stiff and separate.
- Let the cheesecake chill for at least 4-5 hours to ensure it sets properly. Overnight is even better!
- For a cleaner slice, dip your knife in hot water and wipe it clean between cuts.
How to Serve
While the No Bake Biscoff Cheesecake is delicious on its own, here are some ideas to take it to the next level:
- Drizzle with a little extra Biscoff spread on top of each slice for that golden, caramel-like finish.
- Top with fresh berries for a pop of color and a sweet-tart contrast to the richness of the cheesecake.
- Crush some extra Biscoff cookies and sprinkle them over the top for added texture and that unmistakable Biscoff flavor.
Make Ahead and Storage
One of the best things about this No Bake Biscoff Cheesecake is that it can be prepared ahead of time, making it perfect for entertaining or meal prep. Here’s how to store it:
- Make Ahead: Prepare the cheesecake up to 2 days in advance and store it in the fridge until ready to serve.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for about 30 minutes before serving to soften slightly.
- Freezing: The cheesecake can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
And there you have it—your very own No Bake Biscoff Cheesecake that’s sure to impress anyone who tries it! Whether you’re a Biscoff fanatic or just looking for a quick and easy dessert to add to your repertoire, this recipe is a must-try. So go ahead, give it a try, and let me know how it turns out in the comments below. Happy baking—or should I say, happy chilling!
No Bake Biscoff Cheesecake
Ingredients
- 250 gr gr Biscoff Cookies
- 120 gr gr Unsalted Butter (melted)
- 500 gr gr Cream Cheese (at room temperature)
- 240 ml ml Biscoff Spread (or cookie butter, melted)
- 1 1/2 teaspoon teaspoon Vanilla Extract
- 75 gr gr Icing Sugar
- 240 ml ml Thickened / Heavy Cream (min 30% fat)
- 80 ml ml Biscoff Spread (or cookie butter, melted)
- 6 Biscoff Cookies (optional)
Instructions
- 1. Crush 250 gr of Biscoff cookies and mix with melted butter to form the crust. Press into a springform pan and refrigerate for 10 minutes.
- 2. In a large bowl, beat the cream cheese until smooth. Add icing sugar and vanilla extract, mixing well.
- 3. Melt 240 ml of Biscoff spread and fold it into the cream cheese mixture until fully incorporated.
- 4. Whip the heavy cream until stiff peaks form, then gently fold into the cheesecake mixture.
- 5. Pour the filling over the prepared crust, smooth the top, and refrigerate for at least 4 hours.
- 6. Drizzle with melted Biscoff spread and top with Biscoff cookies before serving.
