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.
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.