No Bake Biscoff Cheesecake is a heavenly dessert that combines the rich, caramelized flavors of Biscoff cookies with a creamy, luscious cheesecake filling, all without the need for an oven. This delightful treat has taken dessert tables by storm, and it’s easy to see why! The No Bake Biscoff Cheesecake is perfect for those who crave indulgence without the hassle of baking, making it a go-to recipe for gatherings, celebrations, or simply a sweet treat at home. Its origin lies in the beloved Biscoff cookie, a staple in many households, which is transformed into a decadent cheesecake that is sure to impress anyone who takes a bite. Each slice is not only a visual delight but also a testament to the magic of no-bake desserts, which are loved for their simplicity and ease.
What Is No Bake Biscoff Cheesecake
No Bake Biscoff Cheesecake is an indulgent dessert that features a buttery Biscoff cookie crust and a velvety cheesecake filling enriched with the same cookies. Unlike traditional cheesecakes that require baking, this version sets in the refrigerator, allowing the flavors to meld beautifully while you sit back and relax. The texture is creamy and smooth, with a delightful crunch from the cookie crust, making it a wonderful contrast to the soft filling. It’s reminiscent of classic no-bake cheesecakes, yet the unique addition of Biscoff cookies elevates it to a whole new level of deliciousness.
Why You’ll Fall in Love with This Recipe
- Effortless preparation—no baking required!
- Rich and creamy, with a deliciously spiced flavor.
- Family-friendly—perfect for kids and adults alike.
- Great for any occasion, from casual get-togethers to special celebrations.
- Can be made ahead of time, making it a convenient dessert option.
How Does It Taste?
The flavor profile of No Bake Biscoff Cheesecake is a delightful symphony of sweetness and warmth. The Biscoff cookies contribute a rich caramel flavor with hints of cinnamon and nutmeg, creating a comforting backdrop for the luxurious cream cheese filling. Each bite offers a creamy texture that melts in your mouth, complemented by the crunchy, spiced crust that adds depth and contrast. The overall experience is one of pure indulgence, where every forkful feels like a special treat, leaving you craving just one more slice.
Health & Ingredient Benefits
Key ingredients in No Bake Biscoff Cheesecake include:
- Biscoff Cookies: These cookies are made with natural ingredients and are low in fat, making them a delightful treat in moderation.
- Cream Cheese: A creamy base that provides a dose of calcium and protein, adding richness to the cheesecake.
- Butter: Adds flavor and helps bind the crust, providing healthy fats when used in moderation.
- Heavy Whipping Cream: Contributes to the cheesecake’s light and airy texture while also being a source of calcium.
With these ingredients, you can enjoy a delicious dessert that balances indulgence with some nutritional benefits, making the No Bake Biscoff Cheesecake not just a treat, but a memorable experience!
Ingredients You’ll Need
- 1 ½ cups Biscoff cookies – crushed into fine crumbs to form the base and add a distinct caramel flavor.
- ½ cup unsalted butter – melted to bind the cookie crumbs together and provide richness.
- 16 oz cream cheese – softened for a creamy texture and to create the cheesecake filling.
- 1 cup powdered sugar – sweetens the cheesecake without adding graininess.
- 1 cup heavy cream – whipped to soft peaks for a light and airy texture in the filling.
- ½ cup Biscoff spread – adds an additional layer of flavor and creaminess to the cheesecake.
- 1 teaspoon vanilla extract – enhances the overall flavor profile.
Tools You’ll Need
- Large mixing bowl – for combining ingredients.
- Electric mixer or whisk – to mix cream cheese and whipped cream.
- Spatula – for folding ingredients together gently.
- 9-inch springform pan – to hold the cheesecake and allow for easy removal.
- Measuring cups and spoons – for accurate ingredient measurements.
- Plastic wrap – to cover and refrigerate the cheesecake.
Optional Substitutions & Additions
- Gluten-free cookies – use gluten-free speculoos cookies for a gluten-free version.
- Dairy-free cream cheese – perfect for a dairy-free option, though it may slightly alter the flavor.
- Nut butter – swap Biscoff spread with almond or peanut butter for a different nutty flavor.
- Chocolate drizzle – add melted chocolate on top for a decadent twist.
How to Make No Bake Biscoff Cheesecake
Step 1: Prepare the base
In a large mixing bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated. The mixture should resemble wet sand and hold together when pressed. Transfer this mixture into the bottom of a 9-inch springform pan, pressing it firmly down with a spatula to create an even layer. Chill in the refrigerator for about 10-15 minutes to set.
Step 2: Make the filling
In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, and continue mixing until fully incorporated and there are no lumps. Add in the Biscoff spread and vanilla extract, mixing until well combined and smooth.
Step 3: Whip the cream
In a separate bowl, whip the heavy cream until it reaches soft peaks. This will add a light and fluffy texture to the cheesecake. Be careful not to overwhip, as it should be smooth and glossy.
Step 4: Combine the mixtures
Gently fold the whipped cream into the cream cheese mixture using a spatula. Start with a small amount of whipped cream to lighten the mixture, then carefully fold in the rest. This will help maintain the airy texture of the filling.
Step 5: Assemble the cheesecake
Once the filling is well mixed, pour it over the chilled cookie crust in the springform pan. Smooth the top with a spatula to create an even layer. For an added touch, you can drizzle some extra Biscoff spread on top and swirl it with a knife for decoration.
Step 6: Chill the cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This will allow it to set properly and develop flavors.
What to Serve With
This No Bake Biscoff Cheesecake pairs wonderfully with fresh berries, a dollop of whipped cream, or a drizzle of caramel sauce. For drinks, consider serving it with a rich coffee to enhance the dessert’s flavors or a sweet dessert wine for a special touch.
Tips for Success
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- Use a high-quality Biscoff spread for the best flavor.
- Be gentle when folding the whipped cream into the cheese mixture to maintain the light texture.
- Allow ample chill time; overnight is best to ensure a firm cheesecake.
Common Mistakes to Avoid
- Not letting the cream cheese soften enough, which can lead to a lumpy filling.
- Overwhipping the heavy cream, resulting in a grainy texture.
- Skipping the chilling step; it’s crucial for the cheesecake to set properly.
- Not pressing the cookie crust firmly enough, which can lead to a crumbly base.
How to Store & Reheat
Storing
Store any leftover cheesecake in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container to prevent it from absorbing any odors from the fridge.
Reheating
Since this cheesecake is served cold, there’s no need to reheat it. Simply slice and serve straight from the refrigerator.
Frequently Asked Questions
- Can I use low-fat cream cheese? Yes, but the texture may not be as rich and creamy.
- How can I make it sweeter? You can increase the amount of powdered sugar, but be cautious not to overpower the Biscoff flavor.
- Is it possible to freeze this cheesecake? Yes, you can freeze it for up to 2 months. Thaw it in the refrigerator before serving.
- Can I add toppings? Absolutely! Fresh fruit, chocolate shavings, or a drizzle of melted Biscoff spread work great.
Nutritional Info
This No Bake Biscoff Cheesecake contains approximately 350 calories per slice (1/8 of the cheesecake), with 25g of fat, 30g of carbohydrates, and 4g of protein. Keep in mind that these values may vary based on specific ingredient brands and serving sizes.
Final Thoughts
If you’re looking for a dessert that brings joy and indulgence together, then the No Bake Biscoff Cheesecake is an absolute must-try! With its creamy, dreamy texture and the irresistible flavor of Biscoff cookies, this cheesecake is not only simple to make but also a guaranteed crowd-pleaser. I love how you can whip it up without turning on the oven, making it perfect for warm days or when you’re short on time. The combination of the spiced cookie crust and the rich cheesecake filling creates a delightful balance that will leave everyone asking for seconds. Trust me, once you take that first bite of No Bake Biscoff Cheesecake, you’ll be hooked! So gather your ingredients, unleash your creativity, and treat yourself to this delectable dessert. You won’t regret it!
No Bake Mini Biscoff Cheesecakes
These Mini No Bake Biscoff Cheesecakes have a velvety smooth and lusciously creamy Biscoff cheesecake filling and a crunchy, buttery Biscoff cookie base. With a hint of warm cinnamon spice in each bite, you can’t go wrong with this impressive but simple to make cheesecake recipe!
Ingredients You’ll Need
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted unsalted butter
- 1 cup cold heavy cream
- 3 (8 oz) blocks full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream, room temperature
- 2 tsp pure vanilla extract
- pinch of salt
- 1/2 cup creamy Biscoff cookie butter, for topping
- additional Biscoff cookies for garnish/whole or crushed
- whipped cream
Instructions
-
Step 1
Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. Mixture will be sandy but should come together when pressed. -
Step 2
Spray 2 mini cheesecake pans with non-stick spray, then press crumbs into pans (~1 tbsp. in each). Freeze or refrigerate while making the filling. -
Step 3
Beat the cold heavy cream in a chilled bowl until stiff peaks form (~2 minutes). Place in the fridge while preparing the filling. -
Step 4
In another bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth. -
Step 5
Fold in the whipped cream gently using a rubber spatula until no white streaks remain. -
Step 6
Spoon the filling into a piping bag fitted with a round tip and pipe onto the chilled crust. Smooth the tops. -
Step 7
Refrigerate for 6 hours or overnight. -
Step 8
Melt the Biscoff spread in the microwave (20-30 seconds). Spread on tops of cheesecakes and refrigerate until set (15-20 minutes). -
Step 9
Garnish with desired toppings and serve.
Important Information
Nutrition Facts
Per serving: ~350 calories. Based on a 2000 calorie diet.
Allergy Information
Always check labels for specific allergen information.
