biscoff no bake cheesecake recipe

Written BySheba G Updated On
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The Best biscoff no bake cheesecake recipe

I’m so excited to share with you one of my family’s favorite desserts – the Biscoff No Bake Cheesecake recipe! This creamy, rich, and indulgent treat has become a staple in our household, especially during the holidays. The combination of Biscoff cookies, cream cheese, and whipped cream is a match made in heaven.

My kids can’t get enough of it, and I love how easy it is to make. I’ve tried many no-bake cheesecake recipes before, but this one stands out for its simplicity and flavor. The key to making a great no-bake cheesecake is to use high-quality ingredients and to not overmix the filling.

This will ensure that the cheesecake stays light and fluffy, rather than dense and heavy. I’ve also found that using a mixture of cream cheese and mascarpone cheese gives the cheesecake a unique flavor that’s both tangy and sweet. The Biscoff cookies add a nice crunch to the cheesecake, which complements the creamy filling perfectly.

Whether you’re looking for a dessert to serve at a party or just want something special for your family dinner night, this Biscoff No Bake Cheesecake recipe is sure to impress. It’s also a great option for those who don’t have much time to spend in the kitchen, as it requires minimal prep work and can be assembled ahead of time. My family loves it when I make this dessert for them – it’s their favorite treat by far!

And the best part? It’s actually quite healthy compared to other desserts out there. With its high protein content from the cream cheese and mascarpone cheese, this cheesecake makes for a satisfying snack or dessert that won’t weigh you down.

Plus, using Biscoff cookies means we’re getting some added fiber and crunch from those delicious little treats. So go ahead – give this recipe a try! Your taste buds (and your body) will thank you.

Biscoff No Bake Cheesecake

4.5 from 857 votes

A creamy no-bake cheesecake with a crunchy Biscoff cookie crust and a luscious Biscoff spread swirl. This easy dessert requires no oven and sets perfectly in the refrigerator for a rich, spiced treat.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

200g Biscoff cookies, crushed into fine crumbs
60g unsalted butter, melted

For the Cheesecake Filling

500g full-fat cream cheese, softened
100g powdered sugar
1 teaspoon vanilla extract
300ml heavy cream
150g Biscoff spread (smooth), slightly warmed

For the Topping

100g Biscoff spread, melted
4 Biscoff cookies, crushed for garnish

👨‍🍳Directions

1Prepare the crust by combining the crushed Biscoff cookie crumbs with the melted butter in a bowl.
2Mix until all crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan.
3Place the pan in the refrigerator to chill for at least 15 minutes while you make the filling.
4In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5Add the powdered sugar and vanilla extract, then continue beating until fully combined and no lumps remain.
6In a separate bowl, whip the heavy cream with the electric mixer on high speed until stiff peaks form, which takes about 3 to 4 minutes.
7Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined, being careful not to deflate the cream.
8Pour half of the cheesecake filling over the chilled crust and spread it evenly.
9Drizzle half of the slightly warmed Biscoff spread over the filling, then use a knife to create swirls by gently dragging the spread through the filling.
10Repeat with the remaining filling and Biscoff spread, creating a marbled effect on top.
11Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set and firm to the touch.
12For best results, chill overnight to ensure a clean slice.
13Before serving, melt the remaining Biscoff spread in a microwave-safe bowl in 15-second bursts, stirring until smooth.
14Drizzle the melted spread over the chilled cheesecake, then sprinkle the crushed Biscoff cookies on top.
15Slice and serve cold.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric hand mixer or stand mixer
Spatula
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 90mg🧂Sodium: 320mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 6g

📝Notes

Tips: Ensure the cream cheese is at room temperature for a smooth filling. For a cleaner swirl, slightly warm the Biscoff spread in the microwave for 10 seconds before drizzling. The cheesecake can be stored in the refrigerator for up to 3 days.

Watch Video Of How Biscoff No Bake Cheesecake Works

This Biscoff No Bake Cheesecake recipe is always a hit with my family – they can’t get enough of it!

Whether we’re celebrating a special occasion or just need a comforting treat after dinner, this no-bake cheesecake is always up for grabs.

One thing I love about this recipe is how versatile it is – you can easily customize it by swapping out different types of cookies or adding various mix-ins like nuts or fruit preserves.

❓ Frequently Asked Questions About Biscoff No Bake Cheesecake

Q: What kind of cookies should I use if I don’t have Biscoff cookies?

While Biscoff cookies are definitely my top pick for this recipe, you can substitute them with other types of cookies if needed. Some good alternatives include chocolate sandwich cookies or peanut butter cookies.

Q: Can I make this cheesecake in individual servings?

Yes, you can definitely make individual servings of this cheesecake using mini springform pans or ramekins.

Q: How long does this cheesecake take to set?

This cheesecake typically takes about 3-4 hours to set in the refrigerator before serving.

Q: Can I use low-fat cream cheese instead of regular cream cheese?

No, it’s best not to use low-fat cream cheese in this recipe as it may affect the texture and consistency of the cheesecake.

Q: Can I make this cheesecake without any added sugars?

This would be quite challenging as the Biscoff cookies contain sugar and so does the whipped cream – but you could try substituting them with sugar-free alternatives if needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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