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No Bake Biscoff Cheesecake

This creamy No Bake Biscoff Cheesecake combines a light, indulgent filling with the rich, spiced flavor of Biscoff cookies for an easy, crowd-pleasing dessert.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff cookie spread
  • 1 1/2 cups Biscoff cookies crushed (for crust)
  • 1/2 cup unsalted butter melted (for crust)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a mixing bowl, combine 1 1/2 cups crushed Biscoff cookies with 1/2 cup melted unsalted butter to form the crust.
  2. Press the cookie mixture firmly into the bottom of a 9-inch springform pan and set aside.
  3. In a separate bowl, beat 8 ounces softened cream cheese with an electric mixer until smooth and creamy.
  4. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese and mix until combined.
  5. In another bowl, whip 1 cup heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
  7. Fold in 1 cup Biscoff cookie spread until fully incorporated.
  8. Pour the filling over the prepared crust, smooth the top, and refrigerate for at least 4 hours until set.

Notes

For an extra special touch, drizzle melted Biscoff spread on top before serving.