Deliciously simple and irresistibly creamy, this no bake Biscoff cheesecake is your ticket to dessert heaven without breaking a sweat. Perfect for those who love to indulge but prefer to keep things easy in the kitchen.
Why This Recipe Works
- No baking required means no heat, no hassle, and no waiting for the oven to preheat.
- The combination of creamy cheesecake and crunchy Biscoff crust creates a perfect texture contrast.
- Biscoff cookies add a unique caramelized flavor that elevates the classic cheesecake.
- It’s a make-ahead dessert, ideal for entertaining or satisfying your sweet tooth ahead of time.
Ingredients
- 2 cups Biscoff cookie crumbs (about 24 cookies)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- Extra Biscoff cookies for garnish
Equipment Needed
- 9-inch springform pan
- Food processor
- Electric mixer
- Mixing bowls
- Spatula
Instructions
Prepare the Crust
Start by blitzing the Biscoff cookies in a food processor until fine crumbs form. Mix with melted butter until well combined. Press firmly into the bottom of your springform pan. Chill in the fridge for at least 30 minutes to set. Tip: Use the bottom of a glass to press the crust evenly.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until fully incorporated. In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
Assemble the Cheesecake
Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight for best results. The longer it chills, the firmer it will set. Tip: For a clean slice, dip your knife in hot water before cutting.
Garnish and Serve
Before serving, garnish with whole or crumbled Biscoff cookies for an extra crunch and visual appeal. Slice and enjoy your no bake masterpiece!
Tips and Tricks
For those looking to take their no bake Biscoff cheesecake to the next level, consider these advanced tips. First, toasting the Biscoff crumbs before mixing with butter can deepen the flavor. Second, incorporating a layer of melted Biscoff spread between the crust and filling adds a luxurious texture. Lastly, a pinch of salt in the crust can balance the sweetness and enhance the caramel notes of the cookies.
Recipe Variations
- Chocolate Biscoff Cheesecake: Add 1/2 cup melted chocolate to the filling for a chocolatey twist.
- Biscoff Banana Cheesecake: Layer sliced bananas over the crust before adding the filling.
- Mini Biscoff Cheesecakes: Use a muffin tin to create individual servings, perfect for parties.
- Vegan Biscoff Cheesecake: Substitute cream cheese with vegan cream cheese and use coconut cream instead of heavy whipping cream.
Frequently Asked Questions
Can I use a different type of cookie for the crust? Absolutely! While Biscoff cookies are recommended for their unique flavor, graham crackers or Oreos can be used as substitutes for a different taste profile.
How long can the cheesecake stay in the fridge? This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert option.
Can I freeze the cheesecake? Yes, you can freeze it for up to a month. Just be sure to thaw it in the fridge overnight before serving to maintain the best texture.
Summary
This no bake Biscoff cheesecake is a foolproof dessert that combines ease with elegance. Perfect for any occasion, it’s sure to impress with its creamy texture and rich flavor.
