No-bake Biscoff Cheesecake is a creamy and indulgent dessert that combines the unique flavor of Biscoff cookies with the richness of cheesecake. It’s a fantastic choice for an easy dessert that doesn’t require an oven, making it perfect for warmer days or when you simply want to avoid baking. Here’s how to make it:
INGREDIENTS:
For the Crust:
1 1/2 cups Biscoff cookie crumbs (about 20 cookies)
6 tablespoons unsalted butter, melted
For the Filling:
2 cups cream cheese, softened (about 16 ounces)
1 cup powdered sugar
1 teaspoon vanilla extract
2/3 cup Biscoff spread (cookie butter)
1 cup heavy cream, whipped to stiff peaks
For the Topping:
Biscoff cookies, crushed or whole, for garnish
Additional Biscoff spread, slightly warmed, for drizzling
INSTRUCTIONS:
Prepare the Crust:
In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix until all the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish to form the crust. Set aside in the refrigerator to chill while you prepare the filling.
Make the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar, vanilla extract, and Biscoff spread. Beat until the mixture is completely smooth and well combined.
Gently fold in the whipped cream until the mixture is uniform. Be careful not to deflate the whipped cream to keep the filling light and fluffy.
Assemble the Cheesecake:
Spoon the filling over the chilled crust, smoothing the top with a spatula or the back of a spoon.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, until it’s firm and set.
Add the Toppings:
Before serving, garnish the top of the cheesecake with additional crushed Biscoff cookies or arrange whole cookies around the edge for a decorative touch.
Drizzle with slightly warmed Biscoff spread for extra flavor and a beautiful finish.
Serve:
Remove the cheesecake from the springform pan (if using) by carefully running a knife around the edges and then opening the clasp.
Slice and serve chilled.
Tips for Perfection:
Chill the Crust: Ensure the crust is well-chilled before adding the filling to prevent it from mixing with the crumbs.
Smooth Filling: Make sure the cream cheese is at room temperature before beating it; this helps avoid lumps in your cheesecake filling.
Stiff Peaks: Whip the heavy cream to stiff peaks before folding it into the cream cheese mixture to ensure the filling sets properly and holds its shape.
This No-Bake Biscoff Cheesecake is a delightful, creamy dessert that’s sure to impress with its rich flavor and elegant appearance. Enjoy this luscious treat without the need for an oven!
