No-Bake Biscoff Cheesecake
Creamy no-bake cheesecake with a buttery Biscoff cookie crust, thick cookie butter topping, and crushed cookies for the perfect finish.
Equipment
Ingredients
Crust:
- 2½ cups Biscoff cookie crumbs about 32 cookies
- ½ cup unsalted butter melted
Cheesecake Layer:
- 24 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1¼ cups cold heavy cream
Decoration:
- ¾ cup Biscoff cookie butter
- ½ cup whipped cream for piping
- 2 tablespoons crushed Biscoff cookies
Instructions
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Stir together crushed Biscoff cookies and melted butter until evenly combined.
- Press firmly into the bottom of the pan and freeze while preparing the filling.
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy with no lumps.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold into the cream cheese mixture until smooth and thick.
- Spread the cheesecake filling over the chilled crust and smooth the top with an offset spatula.
- Chill for at least 6 hours or overnight.
- Microwave the Biscoff cookie butter in 10–15 second bursts, stirring between each, until just pourable.
- Let it cool slightly, then spread over the cheesecake. It will firm up as it chills.
- Pipe whipped cream around the edges and sprinkle with crushed cookies.
Nutrition
Calories: 752kcalCarbohydrates: 55gProtein: 8gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 108mgSodium: 369mgPotassium: 151mgFiber: 1gSugar: 29gVitamin A: 1424IUVitamin C: 0.1mgCalcium: 83mgIron: 2mg
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