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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Ingredients
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
- salt
- 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.
FAQs
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.
Cheesecake Toppings
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
- Cinnamon
More Amazing Cheesecake Recipes
No Bake Biscoff Cheesecake
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.
Ingredients
For the Crust:
- 1 Package Biscoff cookies (approximately 32 cookies)
- 1 Stick unsalted butter, melted
- Pinch of salt
For the Filling:
- 2 Cups cold heavy cream
- ¼ Cup powdered sugar
- 3 Packages (8 oz. each) cream cheese, softened
- 3/4 Cup granulated sugar
- 1/4 Cup Biscoff spread (from a 14 oz. jar)
- 2 Tablespoons lemon juice
- 1/8 Teaspoon salt
For the Topping:
- Biscoff spread
- Biscoff cookie crumbs (optional)
Instructions
- For 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.
- For 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.
- For 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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 509Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 111mgSodium: 191mgCarbohydrates: 35gFiber: 0gSugar: 29gProtein: 5g