Description
This no-bake Biscoff cheesecake is a luscious and creamy dessert featuring a rich Biscoff cookie crumb crust and a fluffy Biscoff cookie butter-infused cheesecake filling. With no need for an oven, it's an easy yet impressive treat, perfect for cookie butter lovers and cheesecake enthusiasts alike.
Ingredients
Crust
- 1½ cups Biscoff cookie crumbs
- 1/3 cup butter, melted
Filling
- 2 (8 oz) packages cream cheese
- 2 tablespoons granulated sugar
- 3/4 cup Biscoff spread (cookie butter)
- 1 cup heavy cream
Topping
- 1/2 cup cookie butter (additional)
- Additional cookies, for garnish (optional)
Instructions
- Prepare the crust: Place the Biscoff cookies in a blender or food processor and blend until they become fine crumbs. Measure out 1½ cups of the cookie crumbs. In a bowl, mix these crumbs with the melted butter until well combined. Then, press the mixture firmly and evenly into the bottom of an 8-inch springform pan, using the back of a spoon or your fingers to create a smooth, compact crust layer.
- Make the filling: In a mixing bowl, combine the cream cheese and sugar. Beat with an electric mixer on medium speed for 1 to 2 minutes until the mixture is smooth and fluffy. Add 3/4 cup of Biscoff spread to the cream cheese mixture and beat for another 1 to 2 minutes, scraping the sides as needed. Pour in the heavy cream and continue beating on medium speed for 2 to 3 minutes until the filling becomes semi-fluffy and well combined.
- Assemble and chill: Spread the cheesecake filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
- Add the topping: Once set, melt the remaining 1/2 cup of cookie butter in the microwave in short bursts, stirring between each until runny. Drizzle the melted cookie butter evenly over the top of the chilled cheesecake. Return the cheesecake to the refrigerator for a few minutes to let the topping firm up.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve your delicious no-bake Biscoff cheesecake. Optionally, garnish with additional cookies before serving. Enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbeat the heavy cream to prevent it from turning into butter.
- Chilling time is critical to help the cheesecake set properly, so plan ahead.
- Use a springform pan for easy removal of the cheesecake.
- Store any leftovers covered in the refrigerator for up to 3 days.
