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Easy No-Bake Biscoff Cheesecake

A perfect slice of layered biscoff cheesecake featuring a thick crust, white filling, and piped caramel-colored topping.
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Make this creamy, decadent No-Bake Biscoff Cheesecake. It features a simple spiced cookie crust and a luscious cookie butter filling, perfect for an easy, crowd-pleasing dessert.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup Biscoff cookie butter, softened, plus more for topping
  • 1/4 cup Biscoff cookie butter, melted (for swirl and topping)

Instructions

  1. Prepare the crust: Combine the Biscoff cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined.
  3. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  4. Fold in the 1/2 cup of softened Biscoff cookie butter into the cream cheese mixture until streaks disappear, creating a uniform cookie butter cheesecake filling. Do not overmix.
  5. Pour the filling over the chilled crust and smooth the top with a spatula.
  6. Create the swirl: Drizzle the 1/4 cup of melted Biscoff cookie butter over the top of the cheesecake. Use a knife or skewer to gently swirl the melted butter into the filling.
  7. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, until firm.
  8. Before serving, top the cheesecake with extra Biscoff cookie crumbs or a drizzle of melted cookie butter. Release the sides of the springform pan carefully.

Notes

  • For a firmer crust, chill the crust mixture for 10 minutes before adding the filling.
  • If you want to make mini Biscoff cheesecakes, use a muffin tin lined with paper liners and reduce the chilling time to 4 hours.
  • This dessert is best made a day ahead to allow the flavors to fully set.

Nutrition

Find it online: https://cookingbyfelix.com/biscoff-cheesecake-recipe-easy-no-bake/