This no-bake Biscoff Cheesecake combines a crunchy, buttery Biscoff cookie crust with a smooth and creamy filling, enriched with Biscoff spread for an irresistible cookie butter flavor. Topped with a layer of melted Biscoff spread and crushed cookies, this cheesecake is a dream come true for cookie butter enthusiasts. Each slice is a perfect blend of textures and rich flavors, making it an indulgent treat for any occasion.
Why You'll Love This: The no-bake aspect of this cheesecake makes it incredibly easy to prepare, with no oven time required. The Biscoff spread in both the filling and the topping provides a deep, caramelized flavor that's uniquely satisfying. The whipped heavy cream incorporated into the filling ensures the cheesecake is light and airy, contrasting beautifully with the dense, crunchy crust.
Perfect Occasion: This cheesecake is perfect for gatherings, celebrations, or as a luxurious dessert after a family dinner. It's particularly great for holidays, birthdays, or any event where you want to impress with minimal effort. It's also an excellent choice for summer days when you prefer not to turn on the oven.
Decoration Tips: For an extra touch of elegance, consider drizzling melted chocolate over the top or garnishing with whipped cream and additional Biscoff cookies. A sprinkle of cinnamon or a few dollops of whipped cream around the edges can also enhance its visual appeal.
Ingredients:
For the Crust:
- 2 cups Biscoff cookies, crushed into fine crumbs
- 1 stick (1/2 cup) unsalted butter, melted
For the Filling:
- 1 cup heavy cream
- 16 oz cream cheese, room temperature
- 2 teaspoons vanilla extract
- 1 cup confectioners' sugar, sifted
- ½ cup Biscoff spread
For the Topping:
- ½ cup Biscoff spread
- 1 Biscoff cookie, crushed
Instructions:
- Prepare the Crust:
- In a food processor or blender, pulse the Biscoff cookies until fine crumbs form. Transfer to a bowl, add melted butter, and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan using the bottom of a measuring cup for an even layer. Freeze for 20 minutes.
- Make the Filling:
- In a stand mixer with a whisk attachment or using a handheld mixer, whip the heavy cream until stiff peaks form, about 4-5 minutes. Set aside.
- Switch to the paddle attachment, and beat the cream cheese until smooth.
- Add the confectioners' sugar, Biscoff spread, and vanilla extract. Beat until well combined, scraping down the sides as needed.
- Gently fold in the whipped cream until fully incorporated without deflating the mixture.
- Assemble the Cheesecake:
- Remove the crust from the freezer. Pour the filling over the crust, smoothing the top with an offset spatula.
- Cover with plastic wrap and refrigerate for at least 12 hours to set.
- Add the Topping:
- Before serving, melt the Biscoff spread in the microwave and pour over the set cheesecake. Smooth with a spatula and sprinkle with crushed Biscoff cookie.
- Refrigerate for an additional 20-30 minutes to set the topping.
Enjoy this delightful Biscoff Cheesecake, a no-bake dessert that offers a sophisticated twist on traditional cheesecake, sure to please crowds and cookie butter lovers alike!