Description
This Biscoff Cheesecake is a luscious no-bake treat featuring a crisp biscoff cookie crust, ultra creamy cheesecake filling infused with biscoff spread, and a hidden layer of biscoff cookies and extra spread for a rich cookie butter experience. Perfect for those who love biscoff, this easy-to-make cheesecake requires few ingredients and comes together quickly without baking.
Ingredients
Scale
Crust:
- 13 oz biscoff cookies (375g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling:
- 1 ¼ cup heavy whipping cream (cold)
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
Middle Layer and Topping:
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
- ¾ cup biscoff spread (melted)
- 8 biscoff cookies (crumbled)
Instructions
- Prepare the crust: Crush biscoff cookies finely and combine them with melted unsalted butter and ¼ teaspoon sea salt in a bowl. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large bowl, whip the cold heavy whipping cream until stiff peaks form. In a separate bowl, beat softened cream cheese with ⅛ teaspoon sea salt and powdered sugar until smooth and creamy. Mix in 1 cup biscoff spread until fully incorporated. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy texture.
- Assemble with middle layer: Pour half of the cheesecake filling over the chilled crust and spread evenly. Drizzle ¼ cup melted biscoff spread over the filling and sprinkle with 6 crumbled biscoff cookies to create a hidden crunchy layer. Cover with the remaining cheesecake filling and smooth the top.
- Add the topping: Melt ¾ cup biscoff spread and drizzle it over the top of the cheesecake. Sprinkle 8 crumbled biscoff cookies on top to finish the dessert decoratively and add extra texture.
- Chill and set: Refrigerate the cheesecake for at least 6 hours or overnight to let it fully set and develop flavors before serving.
Notes
- For best results, use cold heavy cream to achieve stiff peaks when whipping.
- Softened cream cheese ensures a smooth filling without lumps.
- Press the crust mixture firmly to avoid a crumbly base.
- Allow sufficient chilling time to fully set the cheesecake before slicing.
- You can substitute biscoff cookies and spread with speculoos or ginger snap cookies for a different twist.
- Use a springform pan to easily remove the cheesecake after chilling.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
