Biscoff cheesecake
Slice and serve this rich and velvety, no-bake Biscoff cheesecake. It has a Biscoff cookie crust, cookie butter cheesecake filling, and a cookie butter drizzle with whipped cream.
Equipment
- Food processor
- 9 inch springform pan
Ingredients
Crust
- 1.5 250 gram packages Biscoff cookies, fine crumbs
- 10 tablespoons Salted butter (melted and cooled)
Filling:
- 32 ounces 4 blocks full fat cream cheese, softened to room temperature
- 1 cup Biscoff cookie butter creamy
- 1 cup powdered sugar
- 10 ounces sour cream
- ½ tablespoon pure vanilla extract
Toppings:
- ⅔ cup Biscoff cookie butter spread (creamy, melted)
- Stabilized whipped cream (optional)
- Additional cookies for topping (optional)
Instructions
Prepare the pan
- Lightly spray a 9-inch springform pan with cooking spray. Line the bottom with a round of parchment paper and the sides with parchment strips for easy removal.
Make the crust
- Crush Biscoff cookies into fine crumbs using a food processor or high-speed blender. Transfer the crumbs to a medium bowl, then mix in melted butter and a pinch of salt until well combined.
Assemble the crust
- Firmly press the crumb mixture into the bottom of the prepared pan, using the bottom of a glass or measuring cup to create an even layer. Freeze the crust for about 10 minutes to set while you prepare the filling.
Prepare the filling
- In a large mixing bowl, beat cream cheese with a hand mixer on medium-high speed until smooth and creamy. Add cookie butter, powdered sugar, sour cream, and vanilla extract. Beat until well mixed, scraping down the sides of the bowl to ensure everything is fully incorporated.
Assemble the cheesecake
- Remove the crust from the freezer. Spread the cheesecake filling evenly over the crust, using a spatula to smooth it out and press lightly to remove air pockets.
Chill the cheesecake
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the filling to set.
Add the topping
- Once the cheesecake has set, remove the sides of the springform pan. Melt ⅔ cup of Biscoff spread in the microwave on low power, stirring every 20 seconds until smooth. Let it cool slightly before pouring it over the cheesecake. Spread evenly on top, allowing some to drip down the sides by gently nudging it over the edges with a spoon.
Final chill
- Refrigerate the cheesecake for another 30 minutes to set the topping.
Decorate and Serve
- Before serving, pipe stabilized whipped cream or frosting on top and garnish with extra Biscoff cookies. Slice, serve, and enjoy!
Notes
- You can substitute sour cream with whipped topping, whether homemade or a store-bought option like Cool Whip.
- Since the crust isn’t baked, freezing it for about 10 minutes before adding the filling helps it hold its shape while spreading.
- For extra Biscoff flavor and added texture, try mixing some crumbled cookies directly into the cream cheese filling.
- If you prefer a bit of crunch, you can use crunchy Biscoff spread, but note that the topping will have a slightly textured finish.
- For neat slices, clean your knife between each cut for the best presentation.
- Keep the cheesecake refrigerated until serving, and enjoy it chilled.
Tried this recipe?Let us know how it was!
