Description
This no-bake Biscoff Cheesecake is a creamy, dreamy dessert featuring a crunchy Biscoff cookie crust, a rich cream cheese filling infused with Biscoff spread, and a hidden middle layer of Biscoff spread and cookie crumbles. Perfect for Biscoff lovers, it's quick to make with minimal ingredients and delivers a perfect balance of sweetness and spice.
Ingredients
Scale
Crust
- 13 oz biscoff cookies (375 g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
- 1 ¼ cup heavy whipping cream (cold)
Filling Layer and Topping
- ¼ cup biscoff spread (melted, for middle layer)
- 6 biscoff cookies (crumbled, for middle layer)
- ¾ cup biscoff spread (melted, for topping)
- 8 biscoff cookies (crumbled, for topping)
Instructions
- Prepare the crust: Crush the biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with melted unsalted butter and ¼ teaspoon sea salt until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator to set while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with ⅛ teaspoon sea salt until smooth and creamy. Gradually add the sifted powdered sugar and continue beating until fully incorporated. Mix in 1 cup of biscoff spread until combined. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Assemble the cheesecake: Spread half of the cream cheese filling evenly over the chilled crust. Carefully spoon the melted ¼ cup biscoff spread over the filling, then sprinkle the 6 crumbled biscoff cookies on top as the hidden layer. Cover with the remaining half of the cream cheese filling, smoothing the top.
- Add topping and chill: Drizzle the melted ¾ cup biscoff spread over the top of the cheesecake. Sprinkle the remaining 8 crumbled biscoff cookies evenly on top for added texture and decoration. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set completely.
- Serve: Once fully chilled, remove the cheesecake from the springform pan, slice into 12 servings, and enjoy the rich, velvety texture with the sweet and spiced cookie flavor.
Notes
- Use cold heavy whipping cream to achieve stiff peaks easily when whipped.
- For a firmer crust, press the cookie and butter mixture down firmly and chill it before adding the filling.
- Make sure the cream cheese is softened completely for a smooth filling without lumps.
- Use sifted powdered sugar to avoid any graininess in the filling.
- This cheesecake is best served after chilling overnight to enhance the flavors and firmness.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a lactose-free option, substitute cream cheese and heavy cream with lactose-free versions.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
