Description
This Biscoff Cheesecake is an ultra creamy, no-bake dessert featuring a crunchy biscoff cookie crust, a luscious cream cheese filling infused with biscoff spread, and a hidden layer of biscoff spread and cookie crumbs in the center. Perfect for cookie butter lovers, it combines rich flavors and textures in a simple and quick recipe.
Ingredients
Scale
Crust
- 13 oz biscoff cookies (375 g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 24 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- 1 ¼ cup heavy whipping cream (cold)
- 1 cup biscoff spread
- ⅛ teaspoon sea salt
Layer and Topping
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
- ¾ cup biscoff spread (melted)
- 8 biscoff cookies (crumbled)
Instructions
- Prepare the crust: Crush 13 oz of biscoff cookies finely and mix them with the melted unsalted butter and ¼ teaspoon sea salt. Press this mixture evenly into the bottom of a springform pan to create a firm crust. Chill it in the refrigerator to set while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the sifted powdered sugar and ⅛ teaspoon sea salt, and mix until combined. In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture with 1 cup biscoff spread until fully incorporated and creamy.
- Assemble the cheesecake: Pour half of the cream cheese filling over the chilled crust, spreading it evenly. Drizzle ¼ cup of melted biscoff spread and sprinkle 6 crumbled biscoff cookies over this layer. Carefully spread the remaining half of the cream cheese filling on top, smoothing the surface.
- Add the topping: Drizzle ¾ cup of melted biscoff spread over the top layer of the cheesecake and sprinkle 8 crumbled biscoff cookies for garnish and added texture.
- Chill to set: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to set and develop its flavors before serving.
Notes
- This cheesecake is a no-bake recipe, meaning there is no oven required and it comes together quickly.
- Use cold heavy whipping cream for best whipping results to achieve a light and airy filling.
- Be sure to soften cream cheese beforehand for a smooth, lump-free filling.
- For a firmer crust, chill it thoroughly before adding the filling.
- You can substitute biscoff cookies and spread with speculoos cookies and cookie butter if desired.
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
