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No Bake Biscoff Cheesecake Recipe

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4.3 from 3 reviews

This No Bake Biscoff Cheesecake combines the rich, caramelized flavor of Biscoff cookies and spread with a creamy, smooth cheesecake filling for an indulgent dessert that requires no oven. The crust is made from crushed Biscoff cookies mixed with melted butter, and the luscious filling features cream cheese, powdered sugar, instant pudding, sour cream, and whipped heavy cream. Topped with melted Biscoff spread and garnished with crushed cookies, this cheesecake offers a crunchy and creamy texture contrast perfect for any occasion.

Ingredients

Crust

  • 2 cups Biscoff cookies
  • 1/2 cup Butter (melted)

Filling

  • 16.35 oz Cream cheese (room temperature)
  • 1 cup Powder sugar
  • 2 tbsp Instant pudding mix
  • 1 tsp Vanilla extract
  • 1 1/4 cups Heavy cream (cold)
  • 1/3 cup Sour cream
  • 1/2 cup Biscoff spread

Topping

  • 4 Biscoff cookies (for garnish)
  • 1/3 cup Biscoff spread (melted for topping)

Instructions

  1. Prepare the Crust: Pulse the Biscoff cookies in a food processor until fine crumbs form, or crush them in a zip-top bag with a rolling pin. In a mixing bowl, combine the crumbs with melted butter, stirring until evenly coated. Firmly press the mixture into the bottom of a prepared 9-inch springform pan or similar. Place the pan in the freezer to firm up while preparing the filling.
  2. Make the Filling: In a large bowl, beat the room-temperature cream cheese, powdered sugar, vanilla extract, and instant pudding mix with an electric mixer until smooth and creamy with no lumps. Add the Biscoff spread and sour cream, mixing on medium speed until fully combined and no streaks remain.
  3. Whip the Cream: Pour the cold heavy cream into the bowl, whipping the mixture until it becomes thick, stiff, and able to hold its shape. The filling should be sturdy enough to stand on its own.
  4. Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top evenly with a spatula. Cover the pan and refrigerate for at least 5 hours, preferably overnight, until the cheesecake is fully set.
  5. Add the Topping and Garnish: Once set, gently release the cheesecake from the pan. Melt the additional Biscoff spread in 15-second intervals until pourable but not hot, then spread it evenly over the top using an offset spatula. Garnish the edges with crushed Biscoff cookies for extra texture and presentation.
  6. Slice and Serve: For clean, professional slices, dip a sharp knife into hot water and wipe it dry before each cut. Serve chilled and enjoy the creamy, spiced sweetness of this no-bake Biscoff cheesecake.

Notes

  • Temperature is Key: Ensure your cream cheese is completely at room temperature before mixing to avoid lumps, and keep heavy cream ice-cold for optimal whipping volume.
  • Don’t Over-Melt the Topping: Heat Biscoff spread in short 15-second bursts until pourable but not hot to prevent melting the cheesecake layer underneath.
  • The “Double-Lined” Secret: Line the bottom of your springform pan with parchment paper and lightly grease the sides for easy removal.
  • Achieve Professional Slices: Dip a sharp knife in hot water, wipe dry, and repeat between slices to get clean, bakery-style edges.

Find it online: https://flavorspath.com/no-bake-biscoff-cheesecake-recipe/