No Bake Biscoff Cheesecake Recipe

This Biscoff Cheesecake is rich, creamy and filled with delicious Biscoff flavor, making it a decadent treat that's perfect for any occasion.

Course Desserts & Sweets

Cuisine American

Keyword Biscoff Cheesecake, easy cheesecake recipe, No bake Biscoff cheesecake

Prep Time 30

Chilling Time 4 30

Total Time 5

Servings

Calories 790kcal

Lightly spray your springform pan with cooking spray and line the bottom with a parchment paper round. Line the paper around the edge of the pan as well.
Use a food processor or a high speed blender to crush the cookies into fine crumbs.
13 ounces Biscoff cookies
Pour the crushed Biscoff crumbs into a medium mixing bowl and then combine with the melted butter and salt. Mix together until well combined.
10 tablespoons unsalted butter, ¼ teaspoon salt
Press the crumb mixture firmly into the bottom of the prepared springform pan.
Place the prepared crust into the freezer for about 10 minutes. This helps it hold its shape when you add the cheesecake batter.

In a large mixing bowl, using a hand mixer on medium-high speed, beat the cream cheese until smooth and creamy.
32 ounces full fat cream cheese
Add the cookie butter, powdered sugar, sour cream, and vanilla extract. Beat until well combined. Make sure to use a rubber spatula to scrape the sides of the bowl as you go.
1 cup Biscoff cookie butter, 1 cup powdered sugar, 10 ounces sour cream, ½ tablespoon pure vanilla extract
Remove the prepared crust from the freezer and pour the cheesecake mixture on top. Spread it in a nice, even layer using the back of a spoon or offset spatula. Lightly press it into the crust to help remove any air pockets.
Place the cheesecake into the refrigerator. Let it chill for at least 4 hours, or overnight, to allow the filling to set and hold its shape.
Once set, remove the cheesecake from the fridge and carefully remove the sides of the springform pan. You can run a thin knife around the edges of the cheesecake if it appears it is going to stick.

Melt ⅔ cup of Biscoff spread in the microwave on a low or defrost setting in 20-second increments. Stir often to be sure it heats evenly.
⅔ cup Biscoff cookie butter spread
When it's fully melted, allow the spread to cool slightly before pouring it over the top of the cheesecake. Spread evenly, allowing some to drip over the edge.
Return the cheesecake to the fridge for at least 30 minutes or until the melted cookie butter is set.
When ready to serve, pipe stabilized whipped cream or frosting on top and decorate with additional cookies.
Stabilized whipped cream, Additional cookies for topping
Slice, serve and enjoy!

You can use the bottom of a glass or measuring cup to help you press the crust into an even layer.
To get perfect drips, just use a spoon to push a little bit of the melted Biscoff butter off the edge. You will want to space each drip out by about 1-1.5 inches.