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No Bake Biscoff Cheesecake

This delightful No Bake Biscoff Cheesecake features layers of creamy cheesecake and rich Biscoff cookie butter, all nestled in a buttery Biscoff cookie crust, perfect for gatherings or a cozy night in.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 3.5 cups Biscoff cookie crumbs Bring a crunchy, caramelized note.
  • 0.25 cups packed brown sugar Adds sweetness with a hint of molasses flavor.
  • 12 tablespoons unsalted butter, melted and cooled Binds the crumb mixture.
Filling Ingredients
  • 2 blocks full fat Philadelphia cream cheese, at room temperature Provides creamy texture.
  • 0.75 cups powdered sugar Sweetens without grittiness.
  • 1 cups Biscoff creamy cookie butter Elevates the cheesecake flavor.
  • 1 teaspoon pure vanilla extract Compliments the Biscoff.
  • 1.5 cups heavy whipping cream, cold Makes the cheesecake airy.
  • 0.5 cups Biscoff creamy cookie butter For drizzle on top.
  • Crushed Biscoff cookies For decoration.

Method
 

Crust Preparation
  1. Start by lining the bottom of a 9-inch springform pan with parchment paper and setting it aside.
  2. In a medium bowl, mix together the Biscoff cookie crumbs, brown sugar, and melted butter until everything is moistened and well combined.
  3. Transfer about 2/3 of the crumb mixture into your springform pan. Using the bottom of a cup, pack the crust tightly into the bottom and about 3/4 of the way up the sides of the pan.
  4. Place the pan in the fridge while you set the remaining 1/3 of the crust mixture aside at room temperature.
Filling Preparation
  1. In a large bowl, use an electric mixer fitted with the paddle attachment to combine the room-temperature cream cheese and powdered sugar on low speed until the sugar is dissolved.
  2. Increase the speed to medium-high and whip for about 1 minute until smooth.
  3. Add the Biscoff cookie butter and vanilla extract, mixing until smooth.
  4. With the mixer running on low, very slowly drizzle in the cold heavy cream, pausing every 1/2 cup.
  5. After all the heavy cream is added, increase the speed to high and whip until thickened.
Assembly
  1. Remove the chilled crust from the fridge and add about half of the cheesecake filling, spreading it evenly.
  2. Sprinkle the remaining 1/3 of the crust mixture on top, then dollop the remaining cheesecake filling and spread it out.
  3. Cover the cheesecake and place it in the fridge for at least 6 hours or ideally overnight.
Serving
  1. When ready to serve, gently heat the remaining Biscoff butter until liquid.
  2. Remove the cheesecake from the fridge, unlatch the springform pan, and transfer it to a serving plate.
  3. Drizzle the liquid Biscoff butter over the cheesecake, sprinkle with crushed cookies, slice, and serve.

Notes

Ensure all ingredients are at the right temperature. If the filling is too thick, mix in a tablespoon of milk. For added flavor, consider a pinch of salt in the filling.