No-Bake Biscoff Cheesecake
No-Bake Biscoff Cheesecake is creamy, rich, and so easy to make! With a crunchy Biscoff cookie crust, smooth filling, and caramelized Biscoff topping, it’s a dessert that looks impressive but comes together in just 20 minutes. Perfect for serving at gatherings, as a sweet treat, or even to take to someone special.
Servings 12 People
Ingredients
Crust
- 250 g Biscoff cookies
- 1/3 cup melted butter
Filling
- 2 blocks cream cheese 450g, softened
- 1/4 cup Biscoff spread
- 1 cup powdered sugar
- 1 cup whipping cream
Topping
- About 1 cup Biscoff spread
- Crushed Biscoff cookies
Instructions
- Add the Biscoff cookies to a food processor and crush until fine. Add the melted butter and mix until well combined.
- Line a springform pan with parchment paper. Add the cookie mixture, spread it evenly, and press it down firmly to form the crust.
- In a bowl, add the cream cheese, Biscoff spread, and powdered sugar. Mix until smooth and fully combined.
- Add the whipping cream and whisk until stiff peaks form and the mixture is thick and creamy.
- Pour the cheesecake filling over the crust and smooth the top evenly.
- Microwave the Biscoff spread for a few seconds until runny, then pour it over the cheesecake and spread evenly.
- Decorate with crushed Biscoff cookies around the edges and place a cookie in the center (optional).
- Cover the cheesecake and refrigerate for at least 4–6 hours (or overnight) before serving.
- Run a knife around the edge of the pan before opening the springform to prevent sticking.
- Open the pan, slide the cheesecake onto a serving plate, and gently remove the parchment paper.
Notes
- For best results, use room temperature cream cheese so the filling mixes smoothly.
- Full-fat cream cheese and whipping cream give the creamiest texture.
- Make sure to chill the cheesecake long enough (4–6 hours or overnight) for it to set properly.
- You can adjust sweetness by adding a little more or less powdered sugar depending on your taste.
- This recipe works well for mini cheesecakes or cheesecake cups — just reduce the amount of crust and filling.
- Store leftovers in an airtight container in the fridge for up to 4–5 days.
- Freezing is possible; wrap tightly in plastic wrap and foil, thaw overnight in the fridge before serving.