Easy No Bake Biscoff Cheesecake
This easy, no bake creamy Biscoff Cheesecake recipe is as delicious as it is simple to make, using just a few ingredients with no oven required!
Servings: 8 Servings
Calories:
Ingredients
Biscoff Cookie Crust
- 1 8.8 oz package Biscoff cookies crushed
- 6 tablespoons butter melted
Biscoff Cheesecake Filling
- 3 8 oz packages cream cheese softened (3 cups cream cheese)
- ¼ cup confectioners’ sugar
- 1 14.1 oz jar Biscoff spread
- 2 cups whipped cream like cool whip or whip 1 cup of whipping cream
- Optional: 1/3 to 1/2 cup Biscoff spread for adding dollops to center of cheesecake - for more Biscoff spread flavor, add as much as you like
Biscoff Frosting & Toppings
- ½ cup Biscoff spread melted
- ¼ cup Biscoff cookies, crushed
- Optional: 1 ½ cups of Cool Whip with ⅓ to ½ cup Biscoff mixed together for Biscoff Whipped Cream swirls on top or 1 cup of heavy whipping cream whipped - to simplify this step if making fresh, you can whip a total of 2 cups of heavy whipping cream and divide it for the filling and topping, so you don't have to whip it twice)
Instructions
Biscoff Cookie Crust
- Line an 8-inch springform cake pan with parchment paper and set aside.
- In a bowl, mix together the crushed Biscoff cookies with melted butter until combined. Transfer into the parchment lined springform pan and refrigerate.
Biscoff Cheesecake Filling
- In a large mixing bowl, using mixer, beat the softened cream cheese with the confectioners sugar until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the whipped cream and continue to mix until combined.
- Optional: If adding biscoff spread in middle, transfer ½ of the filling onto the crust and add dollops of biscoff spread on top, then add remaining cheesecake and refrigerate 4 hours or overnight. If not adding biscoff spread in middle, just transfer cheesecake filling to pan and refrigerate 4 hours or overnight.
Biscoff Frosting & Toppings
- When cheesecake is firm, melt your Biscoff spread in the microwave for 15 seconds or so and pour over the top of the cheesecake and spread out with offset spatula.
- Optional: Whip together whipped cream and biscoff spread together and place in pastry bag with large star tip and pipe swirls around the border of cheesecake, if desired.
- Sprinkle extra crushed cookies and place back in fridge until ready to serve.
Notes
Tip: If you only have 1 package of biscoff cookies, you could crush 3 to 4 of the cookies for the top and still make the biscoff crust. Decrease the butter by 1/2 tablespoon.