Description
This ultra creamy no-bake Biscoff Cheesecake features a crunchy Biscoff cookie crust, a luscious cream cheese filling infused with Biscoff spread, and a hidden layer of crushed Biscoff cookies and cookie butter in the middle. It's a quick and easy dessert packed with the warm, caramelized flavors of Biscoff that cheesecake lovers will adore.
Ingredients
Scale
Crust
- 13 oz biscoff cookies (375g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
- 1 ¼ cup heavy whipping cream (cold)
Layer
- 6 biscoff cookies (crumbled)
- ¾ cup biscoff spread (melted)
- 8 cookies (crumbled)
Instructions
- Prepare Crust: Crush the biscoff cookies to fine crumbs in a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the cookie crumbs with melted unsalted butter and ¼ teaspoon sea salt until evenly mixed. Press the mixture firmly into the base of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add ⅛ teaspoon sea salt and sifted powdered sugar, mixing until fully incorporated and fluffy. Gently fold in the biscoff spread until evenly combined.
- Whip Cream: In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks using a mixer. Carefully fold the whipped cream into the cream cheese and biscoff mixture, preserving the airy texture.
- Layer the Cheesecake: Spread half of the cheesecake filling over the chilled crust. Drizzle and gently spread the melted ¾ cup biscoff spread over the filling. Sprinkle the crumbled 6 biscoff cookies evenly over the biscoff spread layer. Spread the remaining cheesecake filling over the cookie layer to cover completely.
- Top and Chill: Sprinkle the top with the 8 crumbled cookies for texture and visual appeal. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set and the flavors to meld perfectly.
- Serve: Once chilled and set, carefully remove the springform pan rim. Slice and serve chilled for a decadent, creamy dessert packed with biscoff flavors.
Notes
- This is a no-bake cheesecake, so refrigeration time is essential for setting.
- Use cold heavy cream for best whipping results.
- For a stronger biscoff flavor, swirl some extra biscoff spread on top before serving.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- You can substitute biscoff cookies with speculoos cookies for a similar flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
