This easy, no-bake biscoff cheesecake is lighter and fluffier than the baked version. Made with a Biscoff cookie base and just enough cookie butter in the cream cheese mix to give a great flavor. Drizzled with warm cookie butter and topped with crumbled cookies. Can be made in a regular or deep dish tart pan or a spring-form.
One advantage to no-bake cheesecakes is that they are egg free. The trade off is they have to chill overnight in the fridge, so be sure to make the cheesecake ahead of time!
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To make this delicious cheesecake, you will need the following ingredients (go to the recipe below for exact quantities and instructions):
- Biscoff cookies
- unsalted butter
- heavy cream: Instead of making your own whipped cream, you can substitute Cool Whip as a shortcut.
- powdered sugar
- cream cheese
- granulated sugar
- Biscoff spread
- lemon juice
- Biscoff cookie crumbs (optional)
How to Make Biscoff Cookie Cheesecake
- Prepare the Crust: Add the Biscoff cookies to a food processor and pulse until you have coarse crumbs. You can also put them in a plastic baggie and crush them with a rolling pin. Mix with the melted butter and pinch of salt until all the crumbs are coated.
- Press the crumb mixture into the base of either a regular or deep-dish tart pan with a removable bottom. You can also use an 8” or 9” spring-form pan. Refrigerate while you make the filling.
- Make the Filling: Add the heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat for a few minutes until the cream is stiff.
- Transfer the whipped cream to a separate bowl and add the softened cream cheese and granulated sugar to the stand mixer bowl. Beat until the sugar is incorporated. You can also do this in a bowl with a hand mixer.
- Beat in the ¼ cup of Biscoff spread, lemon juice and salt.
- Fold in the whipped cream and pour the batter into the prepared crust. Refrigerate overnight or freeze for 4 hours.
- Add the Topping: Add the remaining Biscoff spread from the 14 oz. jar to a microwave safe bowl. Microwave for 30 seconds or until the mixture is smooth and pourable.
- Remove the cheesecake from the pan and drizzle the warm Biscoff spread over the top. If desired, crumble up a few more Biscoff cookies and sprinkle on top. Store leftovers in the refrigerator.
Yes, there are no eggs in no bake cheesecake, so it is safe to eat.
Biscoff is a spread made with cookies that are similar to gingersnaps – they are buttery, brown sugar cookies with a little spice. Biscoff spread has the consistency of peanut butter.
This cheesecake has to freeze for 4 hours or be refrigerated overnight, so it is recommended that you make it ahead of time.
While I think this cookie butter cheesecake is perfect as it is, you can absolutely use different toppings.
- Chocolate sauce
- Whipped cream
- White chocolate
- Fresh fruit