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No-Bake Biscoff Cheesecake

A rich slice of Biscoff Cheesecake with a dark crust, creamy filling, chocolate drizzle, and Biscoff cookies on top.
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A simple recipe for a creamy, no-bake cheesecake featuring a crunchy Biscoff cookie crust and a smooth cookie butter filling.

Ingredients

Scale
  • 1 1/2 cups crushed Lotus Biscoff cookies
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup Biscoff cookie butter (spread)
  • 1/4 cup Biscoff cookie butter, melted for topping
  • Extra Biscoff cookies for garnish

Instructions

  1. Mix the crushed Biscoff cookies with the melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 20 minutes.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until just combined.
  3. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
  4. Fold in 1/2 cup of the Biscoff cookie butter into the cream cheese mixture until evenly distributed.
  5. Pour the filling over the chilled crust and smooth the top with a spatula.
  6. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until firm.
  7. Before serving, drizzle the top with the remaining 1/4 cup of melted Biscoff cookie butter and garnish with whole or crushed Biscoff cookies.

Notes

  • For a firmer crust, you can bake the crust at 350°F (175°C) for 8 minutes before chilling.
  • Ensure your cream cheese is fully softened to prevent lumps in the filling.
  • If you want a stronger Biscoff flavor, you can fold in 2 tablespoons of cookie butter directly into the cream cheese mixture before adding the whipped cream.

Nutrition

Find it online: https://savoryskies.com/biscoff-cheesecake-magic-recipe/