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No-Bake Biscoff Cheesecake

A creamy and indulgent no-bake cheesecake made with Biscoff cookies, perfect for dessert lovers looking for a hassle-free sweet treat.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 300 g Biscoff cookies Crushed
  • 100 g Unsalted butter Melted
For the filling
  • 450 g Cream cheese Softened
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 cup Heavy whipping cream Whipped
  • optional Biscoff spread For drizzling
For garnish
  • remaining Biscoff crumbs For topping

Method
 

Preparation
  1. Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
  2. Combine cookie crumbs with melted butter and press firmly into the bottom of a springform pan to form the crust.
  3. Chill the crust in the fridge for at least 10 minutes.
Filling
  1. In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
  2. Whip heavy cream in another bowl until soft peaks form and gently fold into the cream cheese mixture.
  3. Fold in half of the crushed Biscoff cookies.
Assembly
  1. Spoon the cream cheese filling over the chilled crust and level out.
  2. Drizzle Biscoff spread on top if desired.
Chilling
  1. Cover cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Serving
  1. Release cheesecake from the springform pan and garnish with remaining Biscoff crumbs.

Notes

Cream cheese should be at room temperature for a smooth filling. Whip the cream to soft peaks for a light texture. Chill for sufficient time for best results.