No-Bake Biscoff Cheesecake

Slice of creamy Biscoff cheesecake with melted Biscoff spread drizzle and crushed Biscoff topping.

No ratings yet

No-Bake Biscoff Cheesecake

This no-bake Biscoff cheesecake is creamy, rich, and packed with delicious cookie butter flavor. It has a buttery Biscoff cookie crust, a smooth cheesecake filling, and a melted Biscoff topping. This easy five-ingredient dessert takes just 20 minutes to prepare and is perfect for making ahead.

Prep Time20

Chilling time4

Total Time4 20

Course: Dessert

Cuisine: Belgian-Inspired

Keyword: Biscoff cheesecake, cookie butter cheesecake, five-ingredient dessert, Lotus Biscoff dessert, no bake cheesecake

Cooking Method: Microwave, No-Bake, Stovetop

Diet: Vegetarian

Servings:

Calories: 549kcal

Author: MelanieCooks.com

Ingredients

7 oz Biscoff cookies crushed
3 oz unsalted butter melted
1¼ cups cold double cream heavy whipping cream, or thickened cream
14 oz full-fat cream cheese
7 oz Biscoff spread
5 oz Biscoff spread gently melted for the topping
2 oz Biscoff cookies finely crushed for the topping

Instructions

Combine 200 grams of crushed Biscoff cookies with 80 grams of melted unsalted butter. Mix until all the crumbs are evenly coated.
Press the cookie mixture firmly into the bottom of a 7-inch springform pan or loose-bottomed cake pan. Place the pan in the refrigerator while you make the filling.
Pour 300 milliliters of cold cream into a large mixing bowl. Add 400 grams of full-fat cream cheese and 200 grams of Biscoff spread.
Beat the mixture with an electric mixer until it is very thick and holds its shape. The texture should be similar to thick ice cream.
Spoon the cheesecake filling over the chilled cookie crust. Smooth the top evenly with a spatula.
Refrigerate the cheesecake for at least 3 hours. Chilling it overnight will give it an even firmer texture.
When you are almost ready to serve, gently melt 150 grams of Biscoff spread in the microwave or in a small saucepan. Do not let it become hot.
Pour most of the melted Biscoff spread over the chilled cheesecake while it is still inside the pan. Gently smooth it over the top with the back of a spoon.
Sprinkle 50 grams of finely crushed Biscoff cookies around the edge of the cheesecake. Reserve a small amount of melted Biscoff spread for serving.
Return the cheesecake to the refrigerator for 1 additional hour so the topping can set and the slices will be neater.
Run a warm, dry knife around the inside edge of the pan, then carefully release the cheesecake. Cut it into 12 neat slices, dipping the knife in hot water and wiping it dry between each cut.
Place the slices on serving plates. Drizzle the reserved melted Biscoff spread over each slice using a piping bag or spoon.

Notes

Use cold cream and full-fat cream cheese for the best texture.
Freeze without the topping and thaw in the refrigerator.

Nutrition