Description
This no-bake Biscoff cheesecake is smooth, creamy, and packed with cookie butter flavor. Made with crushed Biscoff cookies, whipped cream, and a caramel swirl, it’s the ultimate chill-and-serve dessert.
Ingredients
200 g Biscoff cookies, crushed
100 g unsalted butter, melted
300 g cream cheese, room temperature
200 g plain Greek yogurt
100 g powdered sugar
1 teaspoon vanilla extract
200 g Biscoff cookie butter (smooth)
100 ml heavy whipping cream, chilled
Instructions
Mix crushed Biscoff cookies with melted butter until combined. Press into a 9-inch springform pan and chill.
In a large bowl, beat cream cheese, Greek yogurt, powdered sugar, and vanilla until smooth.
Whip chilled cream to soft peaks and fold into the cream cheese mixture.
Warm 175 g of Biscoff spread until pourable and gently swirl into the filling.
Spoon the mixture over the crust and smooth the top.
Drizzle the remaining 25 g of Biscoff spread on top and create decorative swirls.
Cover and refrigerate for at least 4 hours or overnight until set.
Garnish with chopped Biscoff cookies before serving, if desired.
Notes
Add cinnamon to crust for extra spice.
For a firmer filling, reduce yogurt or increase whipped cream.
Swap Greek yogurt with sour cream for tang.
Freeze individual slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: European
