Crushin’ on Biscoff: No-Bake Biscoff Cheesecake with a Twist
Ready to embark on a cheesecake adventure that requires zero oven mitts and maximum Biscoff bliss? This No-Bake Biscoff Cheesecake is here to prove that the only thing better than eating cheesecake is making one that’s basically foolproof. We’re talking two glorious layers of creamy, dreamy cheesecake, each packed with crushed Biscoff cookies and swirls of that magical Biscoff spread. If you’ve ever wished your favorite cookie could become a full-sized dessert, dreams do come true—just add a fork. Get ready to slice into a cheesecake so good, you’ll want to keep it all to yourself (but sharing is encouraged… probably).
- Why this cheesecake is so good:
- Easy no-bake layered cheesecake – flavored with Biscoff cookies and Biscoff spread – plus optional chocolate swirl!
- Perfect for parties, potlucks, gatherings, work parties, and holidays. Super easy to make ahead of time.
- Unique twist on the traditional no-bake cheesecake!
No-Bake Chocolatey Biscoff Cheesecake
Servings: 12
Prep Time: 30 minutes / Chill Time: 6 hours or overnight
Total Time: 6 hours 30 minutes
Ingredients
For the crust
- 2 cups crushed Biscoff cookies (250 g)
- 7 tbsp unsalted butter, melted (100 g)
For the filling
- 16 oz cream cheese, softened (500 g)
- ½ cup granulated sugar (100 g)
- ¾ cup Biscoff spread (200 g)
- 1 tsp vanilla extract (5 ml)
- ¾ cup heavy cream, cold (200 ml)
- ⅔ cup dark chocolate chips, melted (optional) (100 g)
For the topping
- ⅓ cup heavy cream (100 ml)
- 3 tbsp Biscoff spread (50 g)
- Crushed Biscoff cookies and chocolate shavings, for garnish
Instructions
For the crust
Crush Biscoff cookies into fine crumbs and mix with melted butter.
Press into the bottom of a 9-inch (23 cm) springform pan.
Chill while you prepare the filling.
For the cheesecake filling
In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined.
In a separate bowl, whip cold heavy cream to soft peaks.
Fold it gently into the cream cheese mixture.
If using, fold in melted chocolate chips for a chocolate twist.
Assemble the cheesecake
Spread the filling over the crust in two layers.
For extra texture, you can sprinkle crushed Biscoff cookies in between.
Smooth the top and refrigerate for at least 6 hours or overnight.
Make the topping
Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth.
Let cool slightly and pour over the chilled cheesecake.
Decorate with crushed Biscoff cookies and chocolate shavings.
Slice and serve chilled.
FAQ
Do I have to I add the chocolate swirl to this cheesecake?
No. If you don’t want to add the chocolate to the cheesecake layer, definitely leave it out. It’s delicious either way.
How long does the cheesecake need to chill before serving?
For the best results, let your cheesecake chill in the refrigerator for at least 4-6 hours, or overnight if you can wait that long!
Can I use a different type of cookie for the crust?
Yes! While Biscoff cookies add a signature flavor, you can substitute graham crackers or even crushed Oreos or chocolate chip cookies.
Is the cheesecake suitable for freezing?
Definitely. You can freeze the cheesecake (without toppings) for up to one month. Just thaw in the fridge before serving.
How do I prevent the cheesecake from sticking to the pan?
Line the bottom of your springform pan with parchment paper and lightly grease the sides for easy removal and perfect slices every time!
