No-Bake Biscoff Cheesecake
This silky no-bake cheesecake delivers rich Biscoff flavor in every bite. It's an easy, impressive dessert perfect for any occasion.
Equipment
- springform pan
- electric mixer
- offset spatula
Ingredients
For the Crust
- 2 1/2 cups Biscoff Cookies (crushed, about 25 cookies)
- 6 tbsp Unsalted Butter (melted)
- 1 pinch Fine Salt
For the Filling
- 24 oz Cream Cheese (softened)
- 1 cup Powdered Sugar
- 3/4 cup Biscoff Cookie Butter (creamy)
- 2 tsp Vanilla Extract
- 1 3/4 cups Heavy Cream
For the Topping
- 1/4 cup Biscoff Cookie Butter (melted)
- 4 Biscoff Cookies (for garnish)
Instructions
- Combine the crushed biscoff cookies, melted butter, and salt in a bowl and stir until evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Freeze the crust for 15 minutes while you prepare the filling.
- Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until completely smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Add the powdered sugar, biscoff cookie butter, and vanilla extract to the cream cheese. Beat on medium speed until fully combined and silky smooth, about 2 minutes.
- In a separate chilled bowl, whip the heavy cream with the electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
- Gently fold the whipped cream into the cream cheese mixture in three additions, using a large spatula with slow sweeping motions to keep the filling light and airy.
- Pour the filling into the prepared crust and smooth the top with an offset spatula. Drizzle the melted biscoff cookie butter over the surface and use a toothpick to create decorative swirls. Crumble the remaining biscoff cookies over the top.
- Cover loosely and refrigerate for at least 6 hours or overnight until fully set. Release the springform ring, slice, and serve chilled.
Nutrition
Serving: 1servingCalories: 519kcalCarbohydrates: 40gProtein: 5gFat: 37g