Laura Mariano
Biscoff Cheesecake
Indulge in the rich, caramelized bliss of this no-bake Biscoff Cheesecake—a silky, creamy dessert layered over a buttery Biscoff cookie crust. Infused with the irresistible spiced flavor of cookie butter and topped with a drizzle of melted Biscoff and crushed cookies, every bite melts in your mouth. Perfect for any occasion, this elegant yet easy dessert delivers bold flavor and a luxurious texture without ever turning on the oven. It’s pure cookie butter heaven!
Total Time:
Prep: 25 minutes
Chill: 6 hours or overnight
Servings: 10–12
Ingredients:
For the Crust:
1½ cups Biscoff cookie crumbs (about 25 cookies)
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
1 cup Biscoff cookie butter (spread)
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
For Topping (Optional but delicious):
½ cup Biscoff cookie butter, melted for drizzling
Crushed Biscoff cookies, for garnish
Instructions:
1. Make the Crust:
Crush Biscoff cookies in a food processor or in a bag with a rolling pin until fine crumbs form.
Mix with melted butter until fully combined.
Press the mixture into the base of a 9-inch springform pan, pressing down firmly.
Chill in the refrigerator while you make the filling.
2. Make the Filling:
In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
Add the Biscoff cookie butter and vanilla extract, and mix until well combined.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cookie butter mixture until smooth and airy.
3. Assemble the Cheesecake:
Spoon the filling onto the prepared crust.
Smooth the top with a spatula and cover with plastic wrap.
Refrigerate for at least 6 hours or overnight until set.
4. Decorate & Serve:
Before serving, drizzle with melted Biscoff cookie butter and sprinkle crushed Biscoff cookies on top.
Carefully release the cheesecake from the springform pan, slice, and enjoy!
Tips:
For clean slices, run a sharp knife under hot water and wipe it between cuts.
This cheesecake freezes well—wrap slices individually and freeze for up to 1 month.
