No Bake Biscoff Cheesecake Recipe
Are you craving something sweet and delicious? This No Bake Biscoff Cheesecake Recipe is perfect for you. It's incredibly easy to make. You don't need an oven at all.
Equipment
- 9-inch springform pan
- Electric mixer or whisk
- Mixing bowls (large and medium)
- Measuring cups and spoons
- SpatulaÂ
- Food processor (optional)
Ingredients
- 2 cups crushed Biscoff cookies
- 5 tablespoons melted butter
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- Extra Biscoff cookies
- Melted Biscoff spread for drizzle
Instructions
- Crush Biscoff cookies into fine crumbs.
- Mix them with melted butter thoroughly.
- Press mixture into your springform pan bottom.
- Make sure it's packed tightly and even.
- Refrigerate while you make the filling.
- Beat softened cream cheese until it's smooth.
- Add Biscoff cookie butter and mix well.
- Pour in powdered sugar and vanilla extract.
- Beat until everything is completely combined.
- In a separate bowl, whip heavy cream.
- Beat until stiff peaks form nicely.
- This adds lightness to your cheesecake.
- Gently fold whipped cream into cheese mixture.
- Pour filling over your prepared crust.
- Spread it evenly with a spatula.
- Smooth the top for a professional look.
- Cover with plastic wrap carefully.
- Refrigerate for at least 4-6 hours.
- Overnight chilling works even better.
- The cheesecake needs time to firm up.
- Drizzle melted Biscoff spread on top.
- Add crushed cookies around the edges.
- Release from springform pan and serve.
Notes
- Use room temperature cream cheese for smoothness.
- Cold cream cheese creates lumps in your filling.
- Let it sit out for 30 minutes.
- Don't skip chilling time for best results.
- The cheesecake needs proper setting time.
- Use a hot knife for clean slices.
- Wipe the knife between each cut.
- Store leftovers covered in the refrigerator.
- This dessert stays fresh for 5 days.