Prepare to embark on a culinary journey that will transform your dessert experience forever! This No Bake Biscoff Cheesecake is not just a recipe; it's a creamy, decadent masterpiece that promises to tantalize your taste buds and leave you craving more. Imagine a luscious, velvety cheesecake with the irresistible caramelized cookie flavor of Biscoff, all without ever turning on your oven. Whether you're a baking novice or a seasoned dessert enthusiast, this recipe is your ticket to creating a show-stopping treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Biscoff spread
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Prepare a 9-inch springform pan by lightly greasing the bottom and sides with cooking spray or butter.
- In a medium bowl, combine the crushed Biscoff cookies with melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Transfer the cookie crumb mixture into the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom of the pan.
- Place the crust in the refrigerator to set while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Add powdered sugar to the cream cheese and mix on low speed until fully incorporated and smooth.
- Incorporate the Biscoff spread and vanilla extract into the mixture, beating until completely combined and uniform in color.
- Gently fold in the whipped cream using a spatula, being careful not to deflate the mixture. Fold until just combined.
- Remove the crust from the refrigerator and pour the cheesecake filling over the prepared cookie base, spreading evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set completely.
- Before serving, carefully remove the springform pan sides and garnish with additional crushed Biscoff cookies or a drizzle of Biscoff spread if desired.
- Slice into 8 equal portions and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for smooth, lump-free mixing, especially the cream cheese and Biscoff spread.
- When crushing Biscoff cookies, use a food processor for consistent, fine crumbs, or place them in a sealed plastic bag and crush with a rolling pin.
- For the smoothest cheesecake filling, beat the cream cheese thoroughly before adding other ingredients.
- When folding in whipped cream, use a gentle, bottom-to-top motion to maintain the light, airy texture.
- Refrigeration is key! Allow at least 4-6 hours of chilling time for the perfect set and flavor development.
- For clean, precise slices, run your knife under hot water and wipe dry between each cut.
- Optional but recommended: Garnish with extra Biscoff cookies or a drizzle of Biscoff spread for an Instagram-worthy presentation!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 8g
Fat: 48g
Saturated Fat: 25g
Cholesterol: 110mg
