Are you craving a dessert that is as indulgent as it is easy to make? If so, then you need to try this No-Bake Biscoff Cheesecake. With its buttery Biscoff crust, silky smooth filling, and a topping that screams caramelized perfection, this dessert will win you over. The best part? It requires no oven! Yes, you can whip up this cheesecake without worrying about preheating the oven or baking times. Just a little bit of chilling and a lot of savoring.
Let’s dive deep into this dreamy, creamy cheesecake recipe that’s perfect for any occasion. Whether you’re hosting a party, celebrating a special event, or just treating yourself to something delicious, this No-Bake Biscoff Cheesecake is guaranteed to be a crowd-pleaser.
What is No-Bake Biscoff Cheesecake?
The No-Bake Biscoff Cheesecake is a rich and decadent dessert made without the need for an oven. The cheesecake consists of a buttery, crunchy Biscoff cookie crust, a creamy filling made from cream cheese and Biscoff spread, and a topping of melted Biscoff spread and crushed cookies. The result is a dessert that’s smooth, creamy, and has a deliciously spiced flavor with that signature caramelized Biscoff taste.
Origin of the No-Bake Biscoff Cheesecake
While cheesecakes have been enjoyed for centuries, the no-bake variety emerged in the 20th century, as home bakers sought a quicker, more convenient way to make this beloved dessert without the hassle of baking. As for the Biscoff cookies, they are a type of spiced biscuit that originated in Belgium and are made with cinnamon, brown sugar, and a hint of caramel. Known for their crunchiness and unique flavor, these cookies pair perfectly with the creamy texture of the cheesecake, making them the star of this recipe.
Ingredients for No-Bake Biscoff Cheesecake
This recipe serves 10 to 12 people, making it a great choice for a family gathering or a small party. Here’s a breakdown of the ingredients you’ll need to make this luscious cheesecake:
For the Crust
- 250 g (about 25) Lotus Biscoff cookies, finely crushed
- 100 g (7 tbsp) unsalted butter, melted
Cheesecake Filling
- 400 g (14 oz) cream cheese, room temperature
- 250 g (1 cup) Biscoff spread (smooth or crunchy)
- 100 g (¾ cup) powdered sugar
- 1 tsp vanilla extract
- 300 ml (1 ¼ cups) heavy whipping cream, cold
For the Topping
- 100 g (⅓ cup) melted Biscoff spread
- Crushed Biscoff cookies (for garnish)
Step-by-Step Directions: How to Make No-Bake Biscoff Cheesecake
Making this cheesecake is a breeze, especially since you won’t need to turn on your oven! Here’s a step-by-step guide to help you create this creamy and delicious dessert.
1. Make the Crust
Start by preparing the crust. In a large bowl, combine the crushed Biscoff cookies with the melted butter. Stir until the crumbs are fully coated in butter and the mixture holds together. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan. This will form the base of your cheesecake.
Once it’s pressed down, chill the crust in the fridge for 20-30 minutes to firm it up while you prepare the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese until it’s smooth and free from lumps. Add the Biscoff spread, powdered sugar, and vanilla extract. Continue to beat the mixture until everything is well-combined and creamy.
Next, in a separate bowl, whip the cold heavy cream until stiff peaks form. Once whipped, gently fold the whipped cream into the Biscoff mixture. Be careful not to deflate the whipped cream—this will keep the filling light and airy.
Once the filling is fully combined, spoon it over the chilled Biscoff crust. Use a spatula to smooth the top.
3. Chill the Cheesecake
Cover the cheesecake with plastic wrap or foil and place it in the refrigerator. Chill for at least 6 hours, but for the best results, let it set overnight. This allows the flavors to meld together and the cheesecake to firm up.
4. Add the Topping
Once the cheesecake has set, it’s time to add the finishing touch. Gently warm the Biscoff spread in the microwave for 10-15 seconds until it becomes pourable, but not hot. Pour the melted Biscoff spread over the top of the cheesecake and spread it evenly.
For an added touch, garnish the cheesecake with crushed Biscoff cookies around the edges or sprinkle them on top for a little extra crunch.
5. Serve and Enjoy
Before serving, run a warm knife around the edge of the springform pan to loosen the cheesecake. Then, carefully release the pan and slice your No-Bake Biscoff Cheesecake into perfect pieces. Serve chilled and enjoy!
Tips & Variations for No-Bake Biscoff Cheesecake
This cheesecake recipe is incredibly versatile. Here are some creative variations and tips to make it even more delicious:
Mini Cheesecakes
For a fun twist, you can turn this recipe into individual servings. Simply make mini cheesecakes in muffin tins or individual cups. Chill for 2–3 hours instead of overnight, and you’ll have single-serve cheesecakes that are perfect for parties.
Chocolate Swirl
If you’re a fan of chocolate, add a chocolate swirl by drizzling in a few tablespoons of melted dark chocolate into the cheesecake filling before chilling. Use a knife or skewer to swirl it through the filling for an extra layer of flavor.
Extra Crunch
If you love a bit of extra texture, try adding chopped Biscoff cookies or caramel bits to the filling before spooning it over the crust. This will give the cheesecake an added crunch that complements the creamy filling perfectly.
Make it Gluten-Free
For a gluten-free version of this cheesecake, you can substitute the Biscoff cookies with gluten-free cookies that have a similar flavor profile. You can find gluten-free alternatives to Biscoff cookies at most grocery stores or specialty food shops.
FAQs About No-Bake Biscoff Cheesecake
Can I use a different kind of cookie for the crust?
Yes! While Biscoff cookies are the star of this recipe, you can substitute them with other cookies like graham crackers, digestive biscuits, or even chocolate wafer cookies. The flavor will change, but the texture will still be delicious.
How long can I store No-Bake Biscoff Cheesecake?
You can store this cheesecake in the refrigerator for up to 4–5 days. If you want to keep it longer, you can freeze the cheesecake (without the topping) for up to 1 month. Just thaw it in the refrigerator overnight before serving.
Can I use low-fat cream cheese or whipped cream?
While you can substitute low-fat versions of cream cheese and whipped cream, keep in mind that the texture and flavor might not be as rich and creamy as the original version. If you’re looking for a lighter option, this could be a good substitute.
Can I make this cheesecake ahead of time?
Absolutely! In fact, making it ahead of time is recommended. This cheesecake needs a minimum of 6 hours of chilling to set properly, so it’s perfect for making the day before you need it.
Conclusion
This No-Bake Biscoff Cheesecake is a showstopper of a dessert that requires no oven, no complicated steps, and just a few simple ingredients. With its crunchy Biscoff cookie crust, smooth and creamy filling, and a topping that’s pure caramelized goodness, it’s a treat that will leave everyone wanting more. Whether you’re making it for a special occasion or just to enjoy at home, this cheesecake is sure to be a hit. So, grab your ingredients, follow the easy steps, and treat yourself to a slice of pure cheesecake bliss!
Print
Dreamy, Creamy No-Bake Biscoff Cheesecake Recipe: A Sweet Treat That Requires No Oven!
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
The No-Bake Biscoff Cheesecake is a rich and decadent dessert made without the need for an oven. The cheesecake consists of a buttery, crunchy Biscoff cookie crust, a creamy filling made from cream cheese and Biscoff spread, and a topping of melted Biscoff spread and crushed cookies. The result is a dessert that’s smooth, creamy, and has a deliciously spiced flavor with that signature caramelized Biscoff taste.
Ingredients
For the Crust
250 g (about 25) Lotus Biscoff cookies, finely crushed
100 g (7 tbsp) unsalted butter, melted
For the Cheesecake Filling
400 g (14 oz) cream cheese, room temperature
250 g (1 cup) Biscoff spread (smooth or crunchy)
100 g (¾ cup) powdered sugar
1 tsp vanilla extract
300 ml (1 ¼ cups) heavy whipping cream, cold
For the Topping
100 g (⅓ cup) melted Biscoff spread
Crushed Biscoff cookies (for garnish)
Instructions
1. Make the Crust
In a bowl, mix crushed Biscoff cookies with melted butter until evenly coated.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Chill in the fridge for 20–30 minutes while making the filling.
2. Make the Filling
In a large bowl, beat cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy.
In a separate bowl, whip the cold cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture until fully combined and smooth.
Spoon the filling over the chilled crust and smooth the top with a spatula.
3. Chill
Cover and refrigerate for at least 6 hours, preferably overnight, until firm and set.
4. Add the Topping
Warm the Biscoff spread slightly (about 10–15 seconds in the microwave) until pourable but not hot.
Pour over the cheesecake and spread evenly.
Garnish with crushed Biscoff cookies around the edges or sprinkle on top.
5. Serve
Run a warm knife around the edge before releasing the springform pan.
Slice and enjoy chilled!
Notes
This creamy, indulgent cheesecake is perfect for dessert lovers who want minimal effort. Serve chilled with extra Biscoff crumbs or a drizzle of Biscoff spread for an added touch of decadence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake / Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: High
Keywords: No-Bake Biscoff Cheesecake
