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No-Bake Biscoff Cheesecake

A rich slice of biscoff cheesecake featuring a dark crust, creamy filling, and piped biscoff topping.
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Make a rich, creamy, and decadent no-bake cheesecake featuring a crunchy Lotus Biscoff cookie crust and a smooth cookie butter filling. This recipe is easy to prepare and perfect for making ahead.

Ingredients

Scale
  • 1 1/2 cups crushed Lotus Biscoff cookies (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff cookie butter, plus 2 tablespoons for topping
  • 1 1/2 cups heavy whipping cream, cold
  • Optional: 1/4 cup melted semi-sweet chocolate for drizzling

Instructions

  1. Prepare the crust: Mix the crushed Biscoff cookies and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  3. Beat in the 1/2 cup of Biscoff cookie butter until the mixture is uniform and creamy.
  4. In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture in two additions until just combined. Do not overmix.
  6. Pour the filling over the chilled crust and smooth the top with a spatula.
  7. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, until firm.
  8. Before serving, gently run a thin knife around the edge before releasing the springform side. Top with the remaining 2 tablespoons of melted Biscoff spread and optional melted chocolate drizzle.

Notes

  • For a firmer crust, you can bake the crust at 350°F (175°C) for 8 minutes, then let it cool completely before adding the filling.
  • If you do not have a springform pan, line a regular 9-inch pie dish with plastic wrap before pressing in the crust.
  • Allow the cheesecake to sit at room temperature for 10 minutes before slicing for the best texture.

Nutrition

Find it online: https://whiskdaily.com/biscoff-cheesecake-recipe-no-bake-easy/