Biscoff cheesecake (No-Bake)
No-Bake Biscoff Cheesecake is a chilled dessert made with a Biscoff biscuit crust and a creamy filling of cream cheese, whipped cream and Biscoff spread. It sets in the refrigerator without using an oven, making it an easy make-ahead dessert. The cheesecake has a smooth, creamy texture with the signature caramelized flavor of Biscoff biscuits. Finish it with melted Biscoff spread and biscuit crumbs for an attractive and delicious topping.
Servings: 6 Slices
Ingredients
For The Base
- 125 grams or 12 Biscoff Biscuits (Biscoff Cookies)
- 40 grams butter – melted or 3 tablespoons melted butter
For Cheesecake Filling
- 200 grams/1 cup cream cheese softened
- 40 grams/5 tablespoons powdered sugar
- 150 ml/½ cup + 2 tablespoons whipping cream cold, 35% fat or more
- 5 tablespoons Biscoff spread
- ½ teaspoon vanilla extract optional
- 1 small pinch of salt optional
For The Topping
- 2 to 3 tablespoons Biscoff Spread
- 2 Biscoff Biscuits – powdered
- 2 Biscoff Biscuits – whole or halved
Instructions
- Line the cake pan with parchment paper on the base and sides. Prepare the biscuit crumb mixture, press it firmly into the pan and chill until set.
- Beat the cream cheese until smooth. Mix in the sugar, Biscoff spread, vanilla and salt until creamy and well combined.
- Whip the cold cream until medium-stiff or stiff peaks form. Do not overwhip.
- Gently fold the whipped cream into the cream cheese mixture until the filling is smooth, thick and evenly mixed.
- Spoon the filling over the chilled crust, level the surface and tap the pan lightly to remove trapped air.
- Refrigerate until completely set, preferably overnight.
- Warm the Biscoff spread gently until pourable. Pour or swirl it over the cheesecake, decorate with biscuit crumbs and biscuits, then chill briefly before slicing and serving.
Notes
Use full-fat cream cheese for the best texture.
Keep the whipping cream well chilled before whipping.
Do not overmix after adding the whipped cream.
If the filling seems soft, chill it for 10 to 15 minutes before assembling.
Let the cheesecake chill overnight for the cleanest slices.
Use a warm knife and wipe it clean after each slice.
Keep the cheesecake refrigerated until ready to serve.
Keep the whipping cream well chilled before whipping.
Do not overmix after adding the whipped cream.
If the filling seems soft, chill it for 10 to 15 minutes before assembling.
Let the cheesecake chill overnight for the cleanest slices.
Use a warm knife and wipe it clean after each slice.
Keep the cheesecake refrigerated until ready to serve.
