Biscoff No Bake Cheesecake

5 from 3 votes

Biscoff No Bake Cheesecake

This Biscoff No Bake Cheesecake is rich, creamy, and totally foolproof. No oven, no fancy skills, and no stress - a recipe that is guaranteed to impress your guests.

Prep Time30

Cook Time0

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: Biscoff No Bake Cheesecake, Biscoff No Bake Cheesecake Recipe, No Bake Cheesecake Recipes

Servings: servings

Equipment

1 8 x 1.5 inch round baking pan or something similar in size
1 hand mixer

Ingredients

1¼ cup biscoff cookies crushed
5 tbsp butter melted, unsalted
1 cup full fat cream cheese room temperature
1/2 cup biscoff cookie spread
1/2 cup confectioners' sugar aka - powdered sugar
caramel drizzle optional to garnish
biscoff cookies crumbled, optional to garnish

Whipping Cream

1 cup heavy cream 33%
1½ tsp granulated sugar
1/2 tsp vanilla

Instructions

Combine your biscoff cookies into a large sealable bag.
Using a rolling pin or mallet, crush the cookies into a fine, sand-like consistency.
Alternatively, you can use a blender and pulse until you reach this same consistency.
Add the crushed cookies into a small bowl, along with your melted butter.
Using your hands, combine the cookies and the butter until it looks and feels like wet sand.
Add your cookie crumbs to your baking dish (preferably an 8 x 1.5 inch round pan) but something similar in size will also work.
Using the back of a large spoon, firmly and evenly press the crushed cookie mixture into the bottom of the pan to create a very compact, even layer.
Cover with plastic wrap and refrigerate while you make your filling.
To a medium sized bowl add your cream cheese and using a hand mixer, blend until smooth.
Add your confectioners' sugar and biscoff cookie spread and mix again until you reach a smooth consistency.
Next, prepare your whipping cream.
To a separate medium sized bowl, add your heavy cream, granulated sugar and vanilla.
Using your hand mixer - mix on medium/high speed until it thickens and starts to form peaks. About 4 minutes.
Add 3/4 cup of whipped cream to the cream cheese mixture and lightly mix together one last time.
*Save the last bit of whipped cream to top the cheesecake with.
Add the cream cheese mixture to the cheesecake crust and spread evenly.
Top with the remaining whipped cream and spread.
Cover with plastic wrap and let sit in the fridge ideally overnight or for at least 5-6 hours.
Garnish with caramel drizzle and extra cookie crumbs (if using) right before serving.

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