No-Bake Biscoff Cheesecake is a slice of dreamy dessert heaven that perfectly combines the creamy richness of cheesecake with the delightful spiced notes of Biscoff cookies. This indulgent treat is incredibly smooth, with a texture that’s luxuriously creamy and absolutely irresistible. Each bite brings out flavors that are both comforting and familiar, perfect for any occasion, from casual family dinners to extraordinary celebrations. You won’t believe how easy it is to make this dessert that rivals any bakery’s offering!

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I still remember the first time I made this cheesecake — my friends and family couldn’t stop raving about it! The way the Biscoff cookies create a crunchy base, paired with creamy cheese filling, creates an unforgettable experience. Plus, the no-bake aspect means you can whip it up in no time and let it chill in the fridge, freeing you up for more fun. Whether you’re a seasoned cook or just starting your culinary journey, this Biscoff Cheesecake is sure to impress!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Biscoff Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Biscoff Cheesecake

Why You’ll Love This Recipe

Simple & Quick: In just about 20 minutes of prep time, you can have this dessert ready to chill.
Irresistible Flavor: The luscious combination of cream cheese and Biscoff spread will transport your taste buds!
Eye-Catching Appeal: The layering of smooth cheesecake topped with melty Biscoff spread creates a stunning presentation.
Flexible Serving: Perfect for parties, celebrations, or an afternoon treat; this cheesecake fits any occasion.
Diet-Friendly Options: Easily adaptable to gluten-free with specific cookie brands; you can make it suit various diets.

Ingredients You’ll Need

Biscoff cookies (5.3 oz/150 g): The star of this recipe, these cookies provide a spicy, caramelized flavor that perfectly complements the cheesecake.
Butter, melted (¼ cup/60 g): Used to bind the cookie crumbs into a delicious crust.
Cream cheese, cold (21.1 oz/600 g): To create that smooth, rich filling; ensure it’s very cold for the best texture.
Whipping cream, cold (⅞ cup/200 ml): Adds lightness and increases volume; using cold whipping cream helps it whip better.
Powdered sugar (2 tablespoons): Adds just the right sweetness to the cheesecake; feel free to adjust based on your taste.
White chocolate, melted (5.3 oz/150 g): Enhances the creamy texture and adds a hint of sweetness; be careful to cool before adding.
Crushed Biscoff cookies (1.8 oz/50 g): For folding into the cheesecake filling, they enhance the flavor and add texture.
Biscoff spread (5.3 oz/150 g): A rich topping that transforms the cheesecake from good to great; feel free to adjust the amount for drizzling.
Whole or crushed Biscoff cookies (3-4): For decoration, adding a touch of charm to your cheesecake.
Whipped cream (100 ml/½ cup): Optional, but it’s a lovely addition for serving to make it even more indulgent.

How to Make Biscoff Cheesecake

Crush the Cookies: Start by finely crushing the Biscoff cookies in a food processor until you have a consistent crumb. This will form the base of your cheesecake.
Prepare the Crust: In a bowl, mix the crushed cookies with melted butter until the mixture resembles wet sand. Line a 7-inch springform pan with parchment paper and press the cookie mixture firmly into the bottom. Place it in the refrigerator to set while you make the filling.
Whip the Cheese Mixture: In a large mixing bowl, beat the cold cream cheese, cold whipping cream, and powdered sugar with an electric mixer at high speed. Blend until it is creamy and thick, typically around 2-3 minutes.
Melt the Chocolate: Using a double boiler, melt the white chocolate and let it cool. Be cautious; if it’s too hot, it can seize when mixed with your cream cheese.
Combine Chocolate with Filling: Take a small amount of the creamy mixture, add it to the melted white chocolate, and stir vigorously to temper it. Repeat this a couple of times until the chocolate is more fluid, then add it all to the cream cheese mixture. Blend until smooth.
Finish the Filling: Gently fold the crushed Biscoff cookies into the filling mixture using a spatula, which helps maintain the fluffiness.
Assemble the Cheesecake: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Tap the pan on the counter to release any air bubbles.
Chill the Cheesecake: Cover the pan with aluminum foil and refrigerate for at least 8-10 hours or, ideally, overnight. This waiting period allows the flavors to meld beautifully.
Add the Topping: Melt the Biscoff spread in the microwave on low heat or over a double boiler. Once melted, pour it over the cheesecake, allowing some to drip down the sides for a gorgeous effect.
Final Touch: If you’re adding whipped cream decorations, wait an hour after pouring the Biscoff spread. Otherwise, dig in right away or garnish with extra cookies!

Storing & Reheating

To store leftover Biscoff Cheesecake, keep it in an airtight container in the refrigerator for up to five days. For longer storage, cover it tightly and freeze for up to three months. When you’re ready to enjoy it again, thaw overnight in the fridge. The cheesecake remains creamy, though the texture might slightly change; refreshing it with a dollop of whipped cream can rejuvenate the flavors.

Chef’s Helpful Tips

Ensure all your ingredients, especially cream cheese and whipping cream, are at the correct temperature for best results. Cold cream cheese can be hard to whip smoothly.
When melting chocolate, keep an eye on it to prevent burning; it’s better to take it slow.
For an earthy twist, consider adding a sprinkle of crushed cookies on top before the Biscoff spread.
If the cheesecake is too soft, ensure it set long enough in the fridge. More chilling can solve many texture issues.
Make it in advance! This cheesecake fares well as a make-ahead dessert, perfect for busy days.

Biscoff Cheesecake is a delightful and easy dessert that is sure to impress. With its unique flavors, simple process, and impressive presentation, you’ll want to add it to your repertoire. Don’t hesitate to experiment with toppings or cookie ratios! Every bite is an invitation to enjoy the creamy, cookie-infused goodness.

Recipe FAQs

Can I use a different type of cookie?

Absolutely! While Biscoff cookies are the star here, feel free to swap them for another spiced cookie, like Speculoos, or even classic graham crackers for a different flavor profile.

How do I know when the cheesecake is set?

After chilling for at least 8 hours, the cheesecake should be firm yet slightly jiggly in the middle. As it chills longer, it will set more. The cooling time enhances the flavors and texture perfectly!

Can I make this cheesecake without cream cheese?

You could experiment with alternatives such as mascarpone or ricotta for a new flavor. However, the texture won’t be the same, as cream cheese offers a richness that is quite unique.

Can I freeze the cheesecake?

Yes! After it has fully set, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to three months. Just remember to allow it to thaw in the refrigerator before serving, to enjoy it at its best!

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