Okay, what’s not to love about Biscoff Biscuits?
Honestly, I wasn’t a fan when I was growing up.
But last year, I developed a taste for them because I discovered Biscoff spread. And I slowly fell in love with Biscoff Cheesecake.
Now, if you don’t like waiting for something to bake, this is a good option to try out.
Last week, I focussed more on bananas and wrote this beautiful fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
But today, we’re going to make this dessert where Biscoff biscuits are the main ingredient.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
A Few Tips for the Best No-Bake Biscoff Cheesecake
- Use full-fat cream cheese for the creamiest texture.
- Make sure the heavy cream is cold before whipping—it helps it hold its shape better.
- Press the crust down firmly so it holds together when slicing.
- Let the cheesecake chill for at least 4 hours, but overnight is best for the perfect texture.
Regarding tools I use:
I love using my springform pan since I make cheesecakes quite often!
I do bake a lot so I love my food processor and it helps me get the crust just right, and my offset spatula for smooth, dreamy layers.
Now, let’s get into making this ridiculously good cheesecake!
No-Bake Biscoff Cheesecake
Course: DessertDifficulty: Medium8-10
Servings20
minutes4-6
HoursIngredients
- For the crust:
1 ½ cups Biscoff cookie crumbs
5 tablespoons unsalted butter, melted
- For the filling:
16 ounces cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 cup Biscoff spread
1 cup heavy whipping cream
- For garnish:
3 tablespoons Biscoff spread, melted
Extra Biscoff cookie crumbs
Directions
- Start by making the crust. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin. Mix the crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the bottom of a springform pan, creating an even layer. Place the pan in the fridge to set while you work on the filling.
- For the cheesecake filling, beat the cream cheese in a large mixing bowl until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Warm the Biscoff spread slightly in the microwave to make it easier to incorporate, then fold it into the mixture. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the Biscoff mixture to keep the texture light and airy.
- Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. For an extra Biscoff touch, melt a few tablespoons of Biscoff spread and drizzle it over the top, swirling it with a toothpick for a beautiful marbled effect. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the cheesecake to fully set.
- Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Crumble some extra Biscoff cookies on top for garnish, and if you’re feeling extra indulgent, drizzle with additional melted Biscoff spread. Slice and enjoy every creamy, cookie-infused bite!
- I personally love this on Wednesdays since my partner and I serve this to our friends while we play our boardgames.
Substitutions and Add-Ins:
Swap the Biscoff cookies for graham crackers or Oreos for a different base.
Add a pinch of cinnamon to the filling for an extra warm spice note.
Top with whipped cream or caramel sauce for an extra decadent touch.?
Make it dairy-free by using coconut cream and a plant-based cream cheese substitute.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
