No-Bake Biscoff Cheesecake with Double Cookie Crust
A silky no-bake cheesecake layered with crushed Biscoff cookies and cookie butter. Light, creamy, and bursting with spiced caramel flavor.
Ingredients
Bottom Crust:
- 2 cups Biscoff cookie crumbs
- 6 tbsp melted butter
Filling:
- 16 oz cream cheese softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup cookie butter Biscoff spread
- 1 cup heavy whipping cream
Middle Layer:
- ¾ cup crushed Biscoff cookies no butter
Topping (Optional):
- 2 tbsp melted cookie butter
- Whipped cream
- Crushed Biscoff cookies
Instructions
- Mix cookie crumbs and melted butter. Press into bottom of springform pan. Chill.
- Beat cream cheese until smooth. Add powdered sugar, vanilla, and cookie butter. Mix well.
- Whip heavy cream to stiff peaks. Fold into cheesecake mixture.
- Spread half of the filling over the crust. Add a layer of crushed cookies. Top with remaining filling.
- Chill at least 6 hours or overnight.
- Before serving, drizzle with melted cookie butter and decorate as desired.
Notes
- For neat slices, use a hot knife and wipe clean between cuts.
- Store covered in fridge up to 5 days or freeze up to 2 months.
- Try swapping Biscoff for another cookie spread like Speculoos or even Nutella for a twist.