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If you’re a fan of rich, creamy desserts with a hint of caramelized spice, then this no-bake Biscoff cheesecake is about to become your new favourite indulgence! Made with a buttery Biscoff cookie crust, a luscious Biscoff-flavored cheesecake filling, and a dreamy Biscoff drizzle on top, this dessert is an absolute showstopper.

Not only is this cheesecake incredibly easy to make, but it also requires no oven time, no fancy techniques, and just a handful of ingredients. Whether you’re making it for a special occasion or simply treating yourself, this cheesecake is sure to impress.

Let’s dive into the recipe!

Why You’ll Love This Recipe

✅ No-Bake & Foolproof – No need to worry about cracking, overbaking, or water baths. Just mix, chill, and enjoy!
✅ Rich & Creamy – This cheesecake is smooth, velvety, and packed with Biscoff flavor.
✅ Minimal Ingredients – You only need a few basic pantry staples.
✅ Perfect for Any Occasion – Whether it’s a holiday, birthday, or just a dessert craving, this cheesecake is always a winner.

Ingredients You’ll Need

For the Biscoff Crust:

• 250g (about 25) Biscoff cookies, crushed into fine crumbs
• 100g (7 tbsp) unsalted butter, melted

For the Cheesecake Filling:

• 500g (2 cups) full-fat cream cheese, softened
• 200g (¾ cup) Biscoff spread (smooth or crunchy)
• 100g (½ cup) powdered sugar
• 1 tsp vanilla extract
• 300ml (1¼ cups) heavy whipping cream, cold

For the Topping:

• 100g (⅓ cup) Biscoff spread, melted
• 5-6 Biscoff cookies for decoration
• Whipped cream (optional)

Step-by-Step Instructions

Step 1: Prepare the Biscoff Crust

1. Crush the Cookies – Place the Biscoff cookies in a food processor and blitz until you get fine crumbs. Alternatively, you can put them in a ziplock bag and crush them with a rolling pin.
2. Mix with Butter – In a bowl, combine the cookie crumbs with melted butter and stir until the texture resembles wet sand.
3. Press into Pan – Transfer the mixture to a 9-inch springform pan and press it down firmly using the back of a spoon or a flat-bottomed glass. Ensure it’s evenly spread.
4. Chill – Place the crust in the fridge for at least 30 minutes to set while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Whip the Cream – In a bowl, whip the cold heavy cream until stiff peaks form. Set aside.
2. Mix the Cream Cheese & Sugar – In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Add the Biscoff Spread – Warm the Biscoff spread slightly in the microwave (about 10-15 seconds) to make it easier to mix. Then fold it into the cream cheese mixture.
4. Fold in the Whipped Cream – Gently fold in the whipped cream using a spatula until everything is well combined and fluffy. Be careful not to deflate the mixture.

Step 3: Assemble & Chill

1. Spread the Filling – Pour the cheesecake filling over the chilled crust and smooth out the top with a spatula.
2. Chill – Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight) for the best texture. The longer it chills, the firmer it will be.

Step 4: Decorate & Serve

1. Melt the Biscoff Spread – In a microwave-safe bowl, melt the Biscoff spread for about 10-15 seconds until it’s pourable. Drizzle it over the cheesecake.
2. Add Toppings – Decorate with whole or crushed Biscoff cookies and a dollop of whipped cream if desired.
3. Slice & Enjoy – Use a sharp knife (wiped clean between cuts) for clean slices.

Expert Tips & Tricks

✅Warm the Knife for Clean Slices – Run a sharp knife under hot water, wipe it dry, and then slice for clean, smooth cuts.
✅ Don’t Overmix the Whipped Cream – Gently fold it into the cheesecake mixture to keep it light and airy.
✅ Microwave the Biscoff Spread Briefly – If your Biscoff spread is too thick to drizzle, microwave it for 10-15 seconds to make it pourable.

Frequently Asked Questions (FAQs)

1. Can I Make This Cheesecake Ahead of Time?

Yes! This cheesecake is perfect for making in advance. It actually tastes even better when chilled overnight, as it gives the flavours time to meld together.

2. Can I Use a Different Cookie for the Crust?

Absolutely! While Biscoff cookies add that signature caramelized flavor, you can substitute them with graham crackers or digestive biscuits if needed.

3. How Do I Store Leftovers?

Store the cheesecake in the refrigerator, covered, for up to 4-5 days. You can also freeze it (without decorations) for up to 3 months—just thaw in the fridge before serving.

4. Can I Make This in a Different Pan?

Yes! If you don’t have a springform pan, you can use a regular 9-inch cake pan, but make sure to line it with parchment paper for easy removal.

5. What If I Don’t Have a Mixer?

No problem! You can mix the ingredients by hand using a whisk, but make sure the cream cheese is fully softened to avoid lumps.

Final Thoughts

This no-bake Biscoff cheesecake is the ultimate dessert for cookie butter lovers! It’s creamy, rich, and bursting with warm, caramelized flavours. Best of all, it requires minimal effort and delivers maximum indulgence.

Whether you’re making it for a celebration or just because, this cheesecake is sure to be a hit. Try it out and let me know how it turns out in the comments below!

Enjoy & happy baking!