Description
Creamy, sweet, and full of Biscoff flavor—this no bake cheesecake is the easiest way to impress without turning on the oven.
Ingredients
Biscoff cookies (for crust and garnish)
Melted butter
Cream cheese
Granulated sugar
Whipping cream
Biscoff spread (plus extra for topping)
Vanilla extract
Optional for Garnish
Crushed Biscoff cookies
Instructions
1. Make the crust
Crush the Biscoff cookies and mix with melted butter.
Press the mixture into a springform pan to form the crust.
Chill in the refrigerator for 20 minutes.
2. Make the cheesecake filling
In a bowl, beat the cream cheese and sugar until smooth and creamy.
Add Biscoff spread and vanilla extract. Blend until fully combined.
3. Whip and fold
Whip the cold cream until soft peaks form.
Gently fold the whipped cream into the cheesecake mixture until smooth.
4. Assemble and chill
Pour the cheesecake filling over the chilled crust.
Smooth the top with a spatula and refrigerate for at least 6 hours or overnight to fully set.
5. Add topping
Warm additional Biscoff spread slightly and pour it over the set cheesecake.
Garnish with crushed Biscoff cookies for an extra crunch.
Notes
Use very cold cream for best whipping results.
Chilling the crust helps it set and prevents it from mixing into the filling.
Don’t skip the full chill time—this ensures your cheesecake holds its shape.
A springform pan makes serving much easier and gives a clean edge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (chilling, no baking)
- Category: Cakes, Dessert
- Method: No Bake
- Cuisine: American
