How to make No Bake Biscoff Cheesecake
Ingredients:
- 3 & 1/2 cups (370g) Biscoff cookie crumbs
- 1/4 cup (50g) packed brown sugar, light or dark
- 12 tablespoons (175g) unsalted butter, melted and cooled
- 2 (8 oz) blocks full-fat Philadelphia cream cheese, at room temperature
- 3/4 cup (97g) powdered sugar
- 1 cup (250g) Biscoff creamy cookie butter
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups (360mL) heavy whipping cream, cold – straight from the fridge
- 1/2 cup (125g) Biscoff creamy cookie butter, for topping
- Crushed Biscoff cookies, for garnish
Directions:
Make the Biscoff cookie crust:
- Line the bottom of a 9-inch springform pan with parchment paper and set it aside.
- In a medium bowl, mix the Biscoff cookie crumbs, brown sugar, and melted butter until everything is moistened and combined.
- Drop about 2/3 of this crumb mixture into your springform pan. Using the bottom of a cup, pack the crust tightly into the bottom and about 3/4 of the way up the sides of the pan.
- Place the pan in your fridge and set aside the remaining 1/3 of the crust mixture at room temperature.
Make the cheesecake filling:
- In a large bowl, combine cream cheese and powdered sugar. Use an electric mixer fitted with a paddle attachment to mix on low speed until the sugar dissolves. Gradually increase the speed to medium-high and whip until smooth, which should take about 1 minute.
- Scrape down the sides and bottom of the bowl, then add in the cookie butter and vanilla. Mix again until fully combined.
- On low speed, slowly drizzle in the cold heavy cream while mixing. Make sure to check the mixture every 1/2 cup of heavy cream to incorporate and scrape the sides down as needed. Doing this slowly helps to prevent the cream from shocking the cream cheese.
- Once all the heavy cream is added, increase the mixer speed to high. Whip until the mixture thickens and leaves distinct ripples from the beater. This stage should take about 2 to 3 minutes; be cautious not to over whip, as it may result in a grainy texture.
- Take the chilled crust out of the fridge. Spoon about half of the cheesecake filling into the pan and spread it evenly over the crust.
- Crumble the remaining 1/3 of the crust mixture on top. Then dollop the last of the cheesecake filling over this layer, spreading it evenly without disturbing the crumb layer too much.
- Cover the cheesecake and refrigerate for at least 6 hours or overnight for it to set.
Prep the toppings:
- Warm the Biscoff cookie butter either in the microwave or over low heat until it turns liquid.
- Once the cheesecake has set, remove it from the fridge and unlatch the springform pan. Carefully move the cheesecake onto your serving plate or cake stand.
- Pour the liquid Biscoff cookie butter over the cheesecake and spread evenly across the surface.
- Optionally, sprinkle some crushed Biscoff cookies on top to add a nice finishing touch. Slice and enjoy!
Why You’ll Love This No Bake Biscoff Cheesecake
This no-bake Biscoff cheesecake is the perfect dessert for anyone who loves the unique flavor of Biscoff cookies. The creamy filling combined with the crunchy cookie crust creates a delightful texture contrast. Furthermore, the addition of melted Biscoff drizzled on top elevates the taste, making it unbelievably delicious. It’s an easy and quick recipe with minimal preparation, allowing you to enjoy a fantastic dessert without the need for baking.
Nutritional Benefits
The No Bake Biscoff Cheesecake may not be the healthiest option, but it still offers some benefits. The Biscoff cookies and creamy filling provide energy and some amount of carbohydrates. Cream cheese provides calcium and protein, while the heavy cream adds a good dose of fat that keeps you satiated. However, moderation is key, so enjoy it for special occasions!
What to Serve With No Bake Biscoff Cheesecake
This cheesecake pairs wonderfully with a variety of sides. A fresh fruit salad can complement the sweetness while adding a refreshing twist. You might also serve it with a scoop of vanilla ice cream or whipped cream on the side. Additionally, a hot cup of coffee or even tea goes exceptionally well with this rich dessert, balancing its sweetness.
How to store No Bake Biscoff Cheesecake
To store your No Bake Biscoff Cheesecake, wrap it well in plastic wrap or aluminum foil and place it in the refrigerator. It can usually last for 4-5 days in the fridge, though it is best enjoyed fresh. If you want to save it for a longer period, consider freezing it. Just ensure it is well-covered to prevent freezer burn. Thaw in the fridge overnight when you’re ready to enjoy it again.
Tips and Mistakes to Avoid
- Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing. This prevents lumps and provides a silky texture.
- Slow Mixing: Mixing in the heavy cream slowly helps integrate the ingredients well and avoids curdling.
- Avoid Overwhipping: Be cautious not to overwhip the cream, as this can make the filling grainy.
- Chill Properly: Give it enough time in the fridge to set properly. Overnight is preferable for the best texture.
Variations
Feel free to get creative with variations. You could replace the Biscoff with other cookie flavors, such as Oreos or graham crackers, for a different taste. Additionally, adding a layer of fruit puree, such as raspberry or strawberry, can introduce a fruity element to balance the richness of the cheesecake.
FAQs
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Can I use low-fat cream cheese?
- Yes, you can use low-fat cream cheese, but the texture may differ slightly. Full-fat cream cheese offers a creamier texture.
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Can I make this cheesecake in advance?
- Absolutely! It is perfect for making ahead of time. Just ensure it is stored correctly in the fridge.
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What if I can’t find Biscoff cookie butter?
- If you can’t find Biscoff cookie butter, you can substitute it with another cookie butter spread, or even peanut butter can work.
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Can I add other flavors to the cheesecake?
- Yes, you can experiment with adding flavors like chocolate or different extracts such as almond or hazelnut for a twist.
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Is it possible to make this dessert gluten-free?
- Yes! Use gluten-free Biscoff cookies, and make sure that all ingredients you use are gluten-free.
With this easy recipe, you can create a delicious No Bake Biscoff Cheesecake to satisfy your sweet tooth. Enjoy making it for family gatherings, celebrations, or even just as a treat for yourself!
No Bake Biscoff Cheesecake
Ingredients
For the crust
- 3.5 cups Biscoff cookie crumbs
- 0.25 cup packed brown sugar, light or dark
- 12 tablespoons unsalted butter, melted and cooled
For the cheesecake filling
- 2 blocks full-fat Philadelphia cream cheese, at room temperature Each block is 8 oz
- 0.75 cup powdered sugar
- 1 cup Biscoff creamy cookie butter
- 1 teaspoon pure vanilla extract
- 1.5 cups heavy whipping cream, cold Straight from the fridge
For topping
- 0.5 cup Biscoff creamy cookie butter For topping
- Crushed Biscoff cookies For garnish
Instructions
Make the Biscoff cookie crust
- Line the bottom of a 9-inch springform pan with parchment paper and set it aside.
- In a medium bowl, mix the Biscoff cookie crumbs, brown sugar, and melted butter until everything is moistened and combined.
- Drop about 2/3 of this crumb mixture into your springform pan. Using the bottom of a cup, pack the crust tightly into the bottom and about 3/4 of the way up the sides of the pan.
- Place the pan in your fridge and set aside the remaining 1/3 of the crust mixture at room temperature.
Make the cheesecake filling
- In a large bowl, combine cream cheese and powdered sugar. Use an electric mixer to mix on low speed until the sugar dissolves.
- Gradually increase the speed to medium-high and whip until smooth, about 1 minute.
- Scrape down the sides, add in the cookie butter and vanilla, and mix until combined.
- On low speed, slowly drizzle in the cold heavy cream while mixing, ensuring to scrape the sides down as needed.
- Once all the heavy cream is added, increase to high speed and whip until thickened, about 2-3 minutes.
- Take the chilled crust out of the fridge and spoon about half of the cheesecake filling into the pan, spreading it evenly.
- Crumble the remaining 1/3 of the crust mixture on top, then dollop the last of the cheesecake filling over this layer and spread it evenly.
- Cover the cheesecake and refrigerate for at least 6 hours or overnight to set.
Prep the toppings
- Warm the Biscoff cookie butter until it turns liquid.
- Once the cheesecake has set, remove it from the fridge and unlatch the springform pan.
- Carefully move the cheesecake onto your serving plate and pour the liquid Biscoff cookie butter over the cheesecake, spreading it evenly.
- Optionally, sprinkle some crushed Biscoff cookies on top. Slice and enjoy!