A deliciously rich Biscoff Cheesecake. This creamy no bake cheesecake is made using Biscoff Cookie Spread and Biscoff Cookies. It’s so easy to make and tastes amazing!
Two words: Biscoff Cheesecake ❤️
Introducing my dreamy, creamy no bake cheesecake made with Biscoff Cookie Spread and crunchy Biscoff Cookie crumbs. It’s so easy to make but it tastes like a buttery cookie in cheesecake form – hello!
Serve with a dollop of cream for one EPIC dessert for cookie lovers 🙌🏻
Remember a few weeks ago, when I introduced you to my Cookie Butter Truffles? While they might have been what kick-started my obsession with Biscoff Cookie Spread, there’s now a no bake cheesecake that’s vying for my attention.
I know you love no bake desserts as much as I do and this one is going to be your new FAVE thing. The crust is buttery and sweet, and the cheesecake filling is thick and rich and just about melts-in-your-mouth. Honestly, it’s everything a no bake cheesecake should be.
If you love the deep caramel flavour that comes from Biscoff Cookies, you’ll adore this dessert. We’ve kept it simple with a light filling made with cream cheese and cream – and a boatload of Biscoff Cookie Spread. It gives the cheesecake a boost of flavour that makes you want to come back for just one more bite.
And when you pair that with a crunchy Biscoff Cookie crumb, you are in for a real treat. You can make this cheesecake ahead of time – with no need to turn the oven on – and it easily feeds a crowd. My friends declared it one of my best desserts – now that’s a compliment!
WHAT IS BISCOFF COOKIE SPREAD?
Biscoff Cookie Spread is a buttery spread made from the very popular caramel-like Biscoff Cookies. Biscoff Cookie Spread can be found in our local supermarket (here in Australia). There are also similar products, including Speculoos Cookie Butter, in other countries.
WHY DOES THIS NO BAKE CHEESECAKE HAVE NO GELATINE?
I don’t love baking with gelatine as it makes things slightly more complicated. Sometimes it can change the texture and even taste of a dessert if used incorrectly. In my no bake cheesecake recipes, I use whipped cream for stability. This allows the cheesecake to stay soft and fluffy – while still holding its shape enough to be cut into slices. It keeps things simple and easy and makes for a better cheesecake – in my opinion!
TIPS FOR MAKING THE PERFECT NO BAKE CHEESECAKE
- Always use a springform tin so you can easily remove your cheesecake. Simply run a butter knife around the edge and then gently remove the cake rim when you’re ready to serve. I also line the bottom of my springform tin with baking or parchment paper so I can easily lift it up and place it on a cake plate.
- Make sure your cream cheese is at room temperature so you can beat it well and get rid of any lumps.
- Don’t use a cream cheese substitute or low fat version, go full fat cream cheese in block form, not a cream cheese spread.
- Beat your cheesecake mixture well so the mixture becomes thick and your cream is whipped.
- Let your cheesecake set in the fridge for at least 6 hours, or overnight. This recipe doesn’t have any gelatine but if you beat the mixture well, the whipped cream will easily allow the cheesecake to hold it’s shape.
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Biscoff Cheesecake
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 30 minutes
- Category: Cheesecake
- Cuisine: America
Description
A creamy no bake Biscoff Cheesecake made from scratch.
Ingredients
Cookie crust
- 250 grams (roughly 3 and 1/2 cups) Biscoff Cookies*, broken into pieces
- 75 grams (1/3 cup) unsalted butter, melted
Biscoff cheesecake
- 500 grams (2 and 1/2 cups) full fat block of cream cheese, room temperature
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 240 grams (1 cup) Biscoff Cookie Spread
- 300 ml (1 and 1/4 cup) thickened or heavy cream
To decorate
- 180 ml (3/4 cup) thickened or heavy cream, whipped
- 25 grams (1/4 cup) Biscoff Cookies, crushed
Instructions
- Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
- Add Biscoff Cookies to a food processor and blend until they resemble fine crumbs. Pour melted butter over crushed cookies and whiz again until the mixture resembles wet sand.
- Pour cookie mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
- Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add 3/4 cup of Biscoff Cookie Spread and beat until smooth.
- Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Finally, add the remaining 1/4 cup of Biscoff Cookie Spread and beat very briefly so there’s still some swirls of cookie butter in the mixture.
- Pour cheesecake mixture on top of the cookie crust, smooth the top and refrigerate for at least 6 hours or even better, overnight.
- Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with crushed cookie crumbs.
Notes
*Or you can use any sweet store bought cookie like Graham Crackers, Arnotts Marie, Digestive Cookies.
Keywords: Cookie butter cheesecake, Biscoff cookie cheesecake
What is the tin size used for this cake?
A round 8-inch baking pan.
We loved this cheesecake sooooooooooooooo much!!!! Super easy to make and a huge hit with all the family!
★★★★★
Yay! So happy to hear that Tammy!
hi, i have yet to try this recipe but is it possible to freeze the cheesecake?
Hi, yes you can! But you may want to thaw it slightly before serving.
This cheesecake did not set for me. Are you supposed to whip the cream before mixing into cream cheese because the instructions do not state this. I feel if I had gone with my gut and whipped it , it may have set better. I had to tip it into a trifle dish! It was delicious though.
★★★
Hey Sarah, sorry to hear that! You shouldn’t need to whip the cream before adding it, but you will need to beat the mixture for a good few minutes until it’s thick and creamy (and the cream is therefore whipped). Alternatively, you can whip the cream separately and fold it in. Hope that helps!
Hi Jessica, This recipe is sooo tasty, but I am disappointed that the mixture did not set. I think the recipe should state to whip the double cream separately and then add to the mixture..
★★★
Hi Paula, I’m sorry to hear that but appreciate your feedback. I’ve never had a problem with my cheesecakes setting as long as you whip the mixture until thick as stated in the recipe.
Hi this looks delicious. I am hoping to make this soon. Can you use the crunchy Biscoff spread instead of the smooth? Thanks.
Hi Sadika, I don’t see why not, your cheesecake just won’t have a completely smooth texture.
This was amazing, everybody loved it. Thank you so much for posting the recipe.
★★★★★
I’m so happy to hear that! Thank you for the lovely feedback Teresa!
This cheesecake was so good! I loved the creamy texture!
★★★★★
So glad you enjoyed it Josh!