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 whipped 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!
Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.
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.
watch how to make it
A creamy no bake Biscoff Cheesecake made from scratch.
- 250 grams Lotus Biscoff Cookies, broken into pieces
- 75 grams (1/3 cup) butter, melted
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 240 grams (1 cup) Biscoff Cookie Spread
- 300 ml (1 and 1/4 cup) thickened or heavy cream*
- 180 ml (3/4 cup) thickened cream or heavy cream, whipped
- 25 grams (1/4 cup) Lotus Biscoff Cookies, crushed
- Lightly grease an 8-inch springform baking pan with butter and line the bottom with baking paper 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.
Cookie crust: You can use any sweet store bought cookie like Graham Crackers, Arnotts Marie, Digestive Cookies.
Cream: Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.