Description
This easy no bake Biscoff cheesecake features a crunchy Biscoff cookie crust and a creamy spiced filling made with cookie butter, perfect for a decadent dessert with zero oven time.
Ingredients
Units
Scale
- 2 cups Biscoff cookie crumbs (about 28 cookies)
- 1/2 cup unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup Biscoff cookie butter (plus more for drizzling)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Extra Biscoff cookies for garnish (optional)
Instructions
- In a bowl, mix Biscoff crumbs and melted butter until fully combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the fridge for at least 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff mixture until well combined.
- Spoon the filling onto the chilled crust and smooth the top.
- Chill for at least 6 hours, or overnight, until set.
- Before serving, drizzle with melted cookie butter and garnish with crushed or whole Biscoff cookies if desired.
Notes
- Use a food processor to easily make fine Biscoff crumbs.
- Chill overnight for the best texture and sliceability.
- Swap heavy cream for whipped topping for a shortcut.
- Can be made ahead and frozen—thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 26g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg