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Ultra-Creamy No-Bake Biscoff Cheesecake

A close-up of a rich slice of biscoff cheesecake showing a marbled swirl pattern on top of a dark crumb crust.
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You can make this ultra-creamy, decadent dessert without turning on your oven. This easy Biscoff Cheesecake features a buttery cookie crust and a rich, smooth filling made with cookie butter, making it a perfect, simple indulgence.

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 cup heavy whipping cream, cold
  • 1 cup Biscoff cookie butter (spreadable), divided
  • Optional: Extra crushed Biscoff cookies for topping

Instructions

  1. Prepare the crust: Combine the Biscoff cookie crumbs and melted butter in a bowl. 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.
  3. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Warm 1/2 cup of the Biscoff cookie butter slightly so it is easily pourable. Gently fold the warmed Biscoff spread into the cream cheese mixture until swirled, but do not overmix; you want visible ribbons of cookie butter.
  5. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
  6. Chill the cheesecake: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Prepare the topping: Before serving, gently warm the remaining 1/2 cup of Biscoff cookie butter until it is runny. Drizzle the melted cookie butter over the top of the chilled cheesecake. Sprinkle with extra crushed Biscoff cookies if desired.
  8. Release the springform sides and slice to serve your easy Biscoff Cheesecake.

Notes

  • For the best texture, allow the cheesecake to chill for a full 8 hours or overnight.
  • If you do not have a springform pan, you can line a regular 9-inch pie dish with parchment paper for easy removal.
  • Use room temperature cream cheese to prevent lumps in your filling.

Nutrition

Find it online: https://pureplatepath.com/easy-no-bake-biscoff-cheesecake-recipe/