Description
This no-bake Biscoff Cheesecake features a buttery biscoff cookie crust and an ultra creamy filling packed with biscoff cookie butter. It includes a hidden layer of biscoff spread and crumbled cookies in the middle, creating a rich and indulgent cookie butter cheesecake perfect for dessert lovers. Easy to make with minimal ingredients, this cheesecake comes together quickly without baking.
Ingredients
Scale
Crust
- 13 oz biscoff cookies (375 g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 1 ¼ cup heavy whipping cream (cold)
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
Middle Layer
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
Topping
- ¾ cup biscoff spread (melted)
- 8 biscoff cookies (crumbled)
Instructions
- Prepare the crust: Crush the 13 oz of biscoff cookies finely and mix them with the melted unsalted butter and ¼ teaspoon sea salt until well combined. Press the mixture evenly into the bottom of a springform pan to form the crust layer. Chill in the refrigerator while preparing the filling.
- Make the filling: In a mixing bowl, beat the softened cream cheese with ⅛ teaspoon sea salt until smooth and creamy. Gradually add the sifted powdered sugar and continue to mix. Then, add the biscoff spread and mix until fully incorporated. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Assemble the cheesecake: Spread half of the cream cheese filling over the chilled crust. Drizzle and spread the melted ¼ cup biscoff spread evenly over the filling. Sprinkle the crumbled 6 biscoff cookies over the biscoff spread layer. Carefully layer the remaining cream cheese filling on top, smoothing the surface.
- Add the topping: Drizzle the melted ¾ cup biscoff spread over the top of the cheesecake and sprinkle with the crumbled 8 biscoff cookies for texture and decoration.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to set completely before serving.
- Serve: Carefully remove the cheesecake from the springform pan, slice into 12 servings, and enjoy this creamy, indulgent biscoff cheesecake dessert.
Notes
- For best results, ensure the cream cheese is softened to room temperature to achieve a smooth filling.
- Make sure to chill the cheesecake for at least 4 hours to allow it to set; overnight chilling is recommended for optimal texture.
- You can substitute biscoff spread with another cookie butter if desired, but biscoff gives the distinctive flavor.
- Use cold heavy whipping cream to easily whip into stiff peaks.
- This cheesecake is best stored in the refrigerator and consumed within 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
