No Bake Biscoff Cheesecake
Let me introduce you to one of my all-time favorite desserts: No Bake Biscoff Cheesecake. I'm a huge fan of cookie butter, and this recipe is a real winner! Plus, it's super easy to whip up with just a handful of ingredients and a few simple steps. Here's how to make it:
Ingredients
- For the Biscoff Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup granulated sugar
- 1 jar (14.1 oz) Biscoff cookie butter
- 2 cups heavy cream, divided
- For the Biscoff Crust & Topping:
- 2 packages (8.8 oz each) Biscoff cookies
- 8 tablespoons (1 stick) butter, melted
- 1 jar (14.1 oz) Biscoff cookie butter
Instructions
- Start by lining the bottom of an 8.5” springform pan with parchment paper. Set it aside for later.
- For the filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, and Biscoff cookie butter. Beat them together until smooth and creamy. Transfer this mixture to a medium bowl. In the same mixing bowl, whip up the heavy cream until soft peaks form. Add 1 1/2 cups of the whipped cream to the Biscoff mixture and gently fold it in until smooth. Pop the filling in the fridge while you move on to the crust. Save the remaining whipped cream in the fridge for later.
- Time to make the crust: Save half of one package of Biscoff cookies for the topping. Crush the remaining cookies in a blender until they're nice and crumbly. Mix in the melted butter until well combined.
- Now, let's assemble the cheesecake: Press the cookie crust evenly onto the bottom of the prepared springform pan. Pour the Biscoff filling on top of the crust and spread it out evenly. Stick the pan in the fridge for about 6 hours to let everything set.
- For the topping: Mix 1/2 cup of the Biscoff cookie butter with the remaining whipped cream and beat them together. This will be your frosting to pipe around the edges of the cheesecake. Pop it in the fridge while you melt the other half of the cookie butter in the microwave for about 20 seconds.
- Once the cookie butter is melted, pour it over the center of the cake. Take the frosting out of the fridge and pipe it around the edges of the cheesecake. Crush up some extra Biscoff cookies and sprinkle them on top for that extra crunch. Then, dig in and enjoy every delicious bite of this irresistible treat!
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