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Easy No Bake Biscoff Cheesecake Recipe

A perfect slice of easy biscoff cheesecake with a dark crust, topped with caramel drizzle and cookie crumbs.
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Make a simple, creamy cheesecake using Biscoff cookie butter. This no-bake recipe is perfect for beginners and requires minimal effort.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies (or digestive biscuits)
  • 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, plus 2 tablespoons for topping

Instructions

  1. Mix the crushed Biscoff cookies and melted butter in a bowl until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer for 10 minutes.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
  3. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Fold in the 1/2 cup of Biscoff cookie butter until just combined. Do not overmix.
  5. Spread the cheesecake filling evenly over the chilled crust.
  6. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  7. Before serving, drizzle the remaining 2 tablespoons of melted Biscoff cookie butter over the top. Release the springform sides carefully.

Notes

  • If you do not have Biscoff cookies, you can substitute with graham crackers for the crust.
  • For a slightly firmer texture, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the cream cheese mixture before folding in the whipped cream.
  • Keep the cheesecake refrigerated until ready to serve.

Nutrition

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