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Biscoff cheesecake on a cake plate.

No Bake Biscoff Cheesecake

Rich and delish
This no bake Biscoff cheesecake is made with biscoff crust, creamy biscoff cheesecake filling, biscoff spread, and biscoff cookie crumbs.
5 from 6 votes
Prep Time 25 minutes
Chill time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 626 kcal

Ingredients
 
 

Crust:

  • 2 cups Biscoff cookies
  • ½ cup Butter melted

Filling:

  • 16.35 oz Cream cheese room temp
  • 1 cup Powder sugar
  • 2 tablespoon Instant pudding
  • 1 teaspoon Vanilla extract
  • 1 ¼ cups Heavy cream cold
  • cup Sour cream
  • ½ cup Biscoff spread (plus more for the top of the cheesecake)

To decorate

  • 4 Biscoff cookies
  • cup Biscoff spread

Instructions
 

  • Pulse biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
  • Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
  • Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
  • Transfer the pan to the freezer and let the crust firm up while you make the filling.
  • In a large mixing bowl, add the room-temperature cream cheese, powdered sugar, vanilla extract, and vanilla instant pudding, and mix with an electric hand mixer until creamy.
  • Add the biscoff spread, sour cream, and whip mix until well combined.
  • Add the cold heavy cream and mix until the mixture is well combined, thick, and creamy.
  • Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours.
  • Release the cheesecake from the pan and top the cheesecake with melted biscoff spread with an offset spatula.
  • Then sprinkle biscoff cookie crumbs around the edges, serve, and enjoy!

Notes

  • Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
  • Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
  • Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
  • In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
  • Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not collapse.
  • Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
  • Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.

Nutrition

Calories: 626kcalCarbohydrates: 30gProtein: 5gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 109mgSodium: 248mgPotassium: 103mgFiber: 0.02gSugar: 12gVitamin A: 1391IUVitamin C: 0.2mgCalcium: 75mgIron: 0.1mg
Keyword biscoff cheesecake, biscoff cheesecake recipe, no bake biscoff cheesecake
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