Create a delightful no-bake cheesecake with the unique flavor of Biscoff cookies, complemented by a creamy and tangy filling, all set in a crust made from the same spiced cookies. Topped with a decadent layer of Biscoff cookie spread, this dessert is sure to become a new favorite.
Yield: One 10-inch cheesecake
Ingredients:
- 8.8 oz package of Biscoff cookies, for the crust and garnish
- 1/2 cup butter, softened, to bind the crust
- 16 oz cream cheese, at room temperature, for the filling
- 1/2 cup sugar, for sweetness
- 2 tsp vanilla extract, for flavor
- 1 cup heavy cream, whipped to stiff peaks for texture
- 1/2 cup Biscoff cookie spread (also known as cookie butter), for topping
Instructions:
- Process Biscoff cookies into crumbs and combine with softened butter to form the crust. Press into the bottom and slightly up the sides of a springform pan and freeze.
- Mix cream cheese, sugar, and vanilla until smooth, then fold in whipped heavy cream.
- Pour the filling over the crust and smooth out. Chill in the refrigerator for at least 4 hours or overnight.
- Once set, release the cheesecake from the springform pan. Melt the Biscoff cookie spread and pour over the cheesecake, spreading to the edges.
- Optionally garnish with additional crushed Biscoff cookies, then chill again to set the topping.
- Slice and serve this indulgent, spice-laden cheesecake that requires no baking at all.
Whether for a special occasion or a sweet end to a meal, this cheesecake is a crowd-pleaser. Don’t forget to share this recipe and bookmark it for your next dessert venture! Enjoy the harmonious blend of creamy cheese and iconic Biscoff flavor in every slice.
