Biscoff Cheesecake
A creamy, no-bake Biscoff Cheesecake that features a Biscoff cookie crust and a luscious Biscoff spread filling.
Equipment
- 1 9-inch round cake pan greased and lined with parchment
- 1 food processor for crushing cookies
- 1 Mixing Bowl large
- 1 electric mixer for blending ingredients
Ingredients
Crust
- 1 1/2 cups crushed Biscoff cookies
- 1/4 cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 cup Biscoff spread
- 1 tsp vanilla extract
- 1 cup heavy cream whipped
Instructions
Preparation
- Combine crushed Biscoff cookies with melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
- Press the cookie mixture into the bottom of a greased 9-inch round cake pan. Use the back of a spoon to smooth and compact the crust. Chill in the refrigerator while you prepare the filling.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the Biscoff spread and vanilla extract, mixing until fully combined.
- Gently fold the whipped cream into the cream cheese mixture until well combined. This creates a light and airy texture for the cheesecake.
Assemble and Chill
- Pour the cheesecake filling over the prepared crust in the cake pan. Smooth the top with a spatula to ensure an even layer.
- Place the cheesecake in the refrigerator to chill for at least 4 hours, or until set. For best results, chill overnight.
Serving and Storage
- Remove the cheesecake from the pan and slice into 8 pieces. Serve chilled, garnished with additional Biscoff cookies or whipped cream if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Cheesecake can also be frozen for longer storage.
Notes
Pro Tips: Ensure ingredients are at room temperature before mixing. Chill cheesecake overnight for best texture. Ingredient Substitutions: Use graham crackers if Biscoff cookies are unavailable. How to Serve: Garnish with whipped cream and cookie crumbles. Storage & Freshness: Store in refrigerator for up to 3 days. Make-Ahead Tips: Prepare a day in advance for better flavor development.