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No-Bake Biscoff Cheesecake: Creamy, Easy Dessert

A perfect square slice of no-bake biscoff cheesecake with a graham cracker crust, topped with caramel swirls.
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Create this rich, creamy No-Bake Biscoff Cheesecake using cookie butter for a spiced crust and smooth filling. This easy recipe requires no oven and delivers a show-stopping dessert perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter, divided

Instructions

  1. Prepare the crust: Mix the Biscoff cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until just combined. Do not overmix.
  3. In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just incorporated.
  4. Gently fold in 3/4 cup of the Biscoff cookie butter into the cream cheese mixture until streaks remain; you want a slightly marbled look.
  5. Spread the filling evenly over the chilled crust.
  6. Melt the remaining 1/4 cup of Biscoff cookie butter in the microwave in 15-second intervals until smooth and pourable. Drizzle the melted cookie butter over the top of the cheesecake. Use a knife or skewer to gently swirl the topping into the filling for a decorative effect.
  7. Cover the cheesecake loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, until firm.
  8. To serve, carefully release the sides of the springform pan. You can garnish with extra Biscoff cookie crumbs or whole cookies if desired.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a firmer crust, you can bake the crust at 350°F (175°C) for 8 minutes before chilling.
  • If you want a salted caramel swirl, substitute 1/4 cup of the Biscoff cookie butter drizzle with salted caramel sauce.

Nutrition

Find it online: https://blissbatter.com/biscoff-cheesecake-creamy-easy-dessert/