Go Back
Print Recipe

No-Bake Biscoff Cheesecake

Bursting with cookie butter from the crust to the filling to the toppings, this no-bake Biscoff cheesecake is a perfect Summer delight with no oven time required. 
Course: Dessert, Snack
Cuisine: American
Keyword: 9-inch, baking, biscoff, biscoff cheesecake, cheesecake, cookie butter, summer, summer dessert
Servings: 12

Ingredients

For the Crust:

  • 8.8 Ounce Pack of Biscoff Cookies, crushed
  • 2 Tablespoons Granulated Sugar
  • ½ Cup Salted Butter, melted

For the Filling:

  • 24 Ounces Cream Cheese, softened to room temperature
  • 1 ¾ Cup Powdered Sugar, sifted
  • ½ Cup Biscoff Cookie Butter
  • 1 Tablespoon Vanilla Bean Paste
  • 1 Cup Heavy Cream, whipped to stiff peaks

For the Biscoff Topping:

  • ½ Cup Cookie Butter, melted

For the Whipped Cream:

  • ½ Cup Heavy Cream
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Cookie Butter

Instructions

  • For the crust:
    Place all of your crust ingredients into a medium-sized bowl, and gently mix with a fork. Alternatively you can add all of the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and roughly the texture of wet sand. It should also press easily into your springform pan without flaking at all. Press the crust into your parchment lined 9-inch springform pan, and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust pan aside while you make your filling.
  • For the filling:
    Begin by beating the cream cheese and the cookie butter together for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump free. Add the sifted sugar and the vanilla bean paste. Mix until combined. Set this aside while you whip the heavy cream. Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump free. This should take about 1 to 2 minutes.
    Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula to ensure an even finish. Placed the cheesecake in the refrigerator for 2 to 3 hours or overnight.
  • Place the cookie butter for the topping in a small microwaveable bowl and heat on high for 20-30 seconds. It should be melted and warm but not too hot as you don’t want it to melt the cheesecake top. Pour it over your chilled cheesecake and pop it back into the refrigerator while you make the whipped cream. 
  • For the whipped cream:
    To make the whipped cream, add all of your whipped cream ingredients to a small bowl and beat with a standing mixer or hand mixer for about 1 to 3 minutes, or until stiff peaks form. Spread or pipe the whipped cream onto your chilled cheesecake. It is best to only put whipped cream on the parts of the cheesecake that you plan to consume that day.
    Store any leftovers in the refrigerator for up to four days without the whipped cream topping. Enjoy!

Notes

See blog for dietary substitutions on gluten and dairy. Eliminating dairy makes this recipe vegan as there are no eggs.