Description
A rich and creamy no-bake cheesecake made with Biscoff cookies that requires minimal effort and delivers maximum indulgence.
Ingredients
Scale
- 3 1/2 cups (370g) Biscoff cookie crumbs
- 1/4 cup (50g) packed brown sugar
- 12 tablespoons (175g) unsalted butter, melted and cooled
- 2 (8 oz) blocks full-fat Philadelphia cream cheese, at room temperature
- 3/4 cup (97g) powdered sugar
- 1 cup (250g) Biscoff creamy cookie butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (360mL) heavy whipping cream, cold
- 1/2 cup (125g) Biscoff creamy cookie butter, for drizzling
- Crushed Biscoff cookies, for garnish
Instructions
- Combine the Biscoff cookie crumbs, brown sugar, and melted butter in a medium bowl.
- Mix until crumbs resemble wet sand and press into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator while preparing the filling.
- Beat the cream cheese in a large mixing bowl until smooth and creamy.
- Add the powdered sugar gradually and continue beating until combined.
- Stir in the cookie butter and vanilla extract until fully incorporated.
- Whip the heavy cream in another bowl until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture until no white streaks remain.
- Pour the filling over the chilled crust, smoothing the top.
- Drizzle the Biscoff cookie butter over the cheesecake and sprinkle with crushed cookies.
- Chill for at least 4 hours or until firm.
Notes
Ensure cream cheese is at room temperature for smooth incorporation. Use cold heavy cream for perfect whipped peaks.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg