Irresistible No-Bake Biscoff Cheesecake in 6 Hours
A creamy, dreamy no-bake cheesecake with Biscoff cookie crust and filling—perfect for any dessert lover.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- For the Crust:
- 2 cups crushed Biscoff cookies
- 6 tbsp melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup Biscoff spread (cookie butter)
- 1 1/2 cups heavy whipping cream (cold)
- For Topping:
- 1/2 cup melted Biscoff spread (for drizzle)
- Extra Biscoff cookies and whipped cream for garnish
Instructions
- Mix crushed Biscoff cookies and melted butter, then press into a springform pan. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth and fluffy.
- Whip the heavy cream until stiff peaks form, then gently fold it into the Biscoff mixture.
- Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight.
- Drizzle with melted Biscoff spread, pipe on whipped cream, and top with crushed and whole cookies before serving.
Notes
- Chill the cheesecake for at least 6 hours for best results.
- Use cold heavy cream for easier whipping.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg