📋No-Bake Biscoff Cheesecake Recipe

This cheesecake is not baked and it's topped with biscoff spread and biscuit crumbs.

No ratings yet

📋No-Bake Biscoff Cheesecake Recipe

It has a buttery Biscoff biscuit base, a smooth and creamy Biscoff cheesecake filling, and an extra layer of Biscoff spread on top. The best part is that you don’t need an oven, and there’s no added sugar in the filling. This cheesecake is rich and creamy without being overly complicated. Just mix, chill, and you’re ready to enjoy a delicious homemade dessert.

Prep Time25

Chilling Time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 634kcal

Author: Jyothi Rajesh

Ingredients

For the base

7 oz Biscoff biscuits
3 oz (80 grams) melted butter

For the filling

14 oz (400 g) full-fat cream cheese softened
7 oz (200 g) Biscoff spread
1 ¼ cups (200 ml) heavy whipping cream chilled
1 teaspoon vanilla extract
1 tablespoon lemon juice

For the topping

5 oz (100 g) Biscoff spread
2 tablespoons Biscoff biscuits crumb

Instructions

Crush the Biscoff biscuits into fine crumbs.
Mix with melted butter and press firmly into an 8-inch springform pan.
Chill the base while preparing the filling.
Beat softened cream cheese until smooth.
Add Biscoff spread, vanilla, and lemon juice. Mix until creamy.
Whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture.
Spread the filling over the chilled biscuit base.
Refrigerate for at least 6 hours, preferably overnight.
Warm the remaining Biscoff spread gently and spread it over the cheesecake.
Decorate with crushed Biscoff biscuits.
Slice and serve chilled.

Notes

Use full-fat cream cheese. Full-fat cream cheese gives the cheesecake a richer texture and helps the filling set properly. Avoid using very soft or low-fat cream cheese if possible.
Let the cream cheese soften. Take the cream cheese out of the refrigerator before you start. Softened cream cheese mixes much more easily and helps prevent lumps.
Keep the whipping cream cold. Cold heavy cream whips better and gives you a lighter, more stable filling.
Don't skip the chilling time. This is probably the most important part of a no-bake cheesecake. Give it at least 6 hours to set. Overnight is even better.
Pack the biscuit base firmly. Press the Biscoff crumbs firmly into the pan. A loose crust can fall apart when you try to remove or slice the cheesecake.
Don't overheat the Biscoff spread. If you're warming Biscoff spread for the topping, heat it gently. You only need to loosen it enough to spread easily.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition