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Ultimate No-Bake Biscoff Cheesecake

A whole biscoff cheesecake with a slice removed, showing the creamy filling and thick crumb crust and topping.
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Make this creamy, decadent No-Bake Biscoff Cheesecake. It features a spiced cookie crust and a rich filling made with Lotus Biscoff cookie butter, perfect for an easy, make-ahead dessert.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter, slightly warmed
  • 1/4 cup Biscoff cookie butter, melted for drizzling
  • 1/4 cup crushed Biscoff cookies for topping

Instructions

  1. Prepare the crust: Combine the crushed Biscoff cookies and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until just combined.
  3. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Incorporate cookie butter: Gently fold in the 1 cup of slightly warmed Biscoff cookie butter until the filling is uniform in color and texture. Do not overmix.
  5. Assemble the cheesecake: Pour the filling over the chilled crust and spread it evenly. Drizzle the 1/4 cup of melted Biscoff cookie butter over the top. Use a knife or skewer to gently swirl the drizzle into the filling for a decorative effect.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Serve: Before serving, carefully remove the sides of the springform pan. Top with the remaining 1/4 cup of crushed Biscoff cookies. Slice and serve cold.

Notes

  • For the easiest crust removal, line the bottom of the springform pan with parchment paper before adding the crust mixture.
  • If your Biscoff cookie butter is too stiff, microwave it for 15-20 seconds to make it easier to mix into the filling.
  • This dessert is ideal for making one day ahead of time, as chilling time is essential for structure.

Nutrition

Find it online: https://kingscook.com/biscoff-cheesecake-ultimate-no-bake-recipe/