For day 5 of my 12 Days of Christmas Recipes we are making the dreamiest no-bake biscoff cheesecake. This cheesecake is so easy to make and is perfect for any biscoff lovers. Plus it doesn’t require an oven which makes this a breeze.
The holidays are filled with so many sweets and I promise this one deserves to join the roundup. It starts with a crust made from biscoff cookies, the is topped with a layer of no bake cheesecake, finished with a layer of biscoff spread and crushed biscoff cookies. It is beautiful and delicious which is always a winning combination.
ingredients needed for this no-bake biscoff cheesecake
- 8.8oz sleeve of biscoff cookies
- 1/2 cup butter, melted
- 16 oz cream cheese
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup biscoff cookie spread
how to make this no-bake biscoff cheesecake
base
The base could not be easier. Add the biscoff cookies and melted butter to a food processor. Pulse until smooth and pour into a springform pan. Using your hands, press the mixture along the entire bottom of the pan and part-way up the sides. Transfer to the fridge to set up while you make the filling.
cheesecake
For the cheesecake layer, add the cream cheese and sugar to a large bowl. Mix with a hand or stand mixture for 2-3 minutes, until smooth. Add the vanilla extract and mix again. In a separate bowl, whip the heavy cream until stiff peaks form. Transfer the whipped cream to the cream cheese mixture and fold to combine. Pour the mixture on the chilled crust and transfer to the fridge for at least 4 hours or overnight.
toppings
Once the cheesecake has set up, add the cookie butter to a microwave safe bowl and heat in the microwave for 15-60 seconds, until smooth. Pour the melted cookie butter on top of the cookie butter then use a spatula to spread it out everywhere, then bring the mixture to the edges of the cheesecake, letting some cookie butter drip over. Transfer to the fridge for 15 minutes for the topping to set then enjoy!
what pan to use?
The best pan to use for this cheesecake is a springform pan! A springform pan releases on the sides so you can easily and cleanly get your cheesecake out. My springform pan is a 10 inch one. You can use a smaller one if you like — the cheesecake section will just be thicker! If you don’t have a springform pan, you can totally use a different pan. A pie tin or a cake pan will work fine! It will just be a little bit harder to get the cheesecake out, but it will still taste incredible (which is most important!).
other recipes you will love
- pumpkin blondie cheesecake bars
- apple cake with cinnamon whipped cream
- gingerbread banana pudding
- slice and bake tahini cookies
no-bake biscoff cheesecake
ingredients
- 8.8 oz package of biscoff cookies
- 1/2 cup butter, softened
- 16 oz cream cheese, at room temp
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup biscoff cookie spread aka cookie butter
instructions
- Add the entire package of biscoff cookies to a food processor. Pulse until crumbs remain. Add the softened butter to the food processor and pulse until combined. Dump the mixture into a 10-inch springform pan (you can also use a smaller springform pan, or a regular cake pan).
- Press the mixture along the bottom of the pan, and also about 1/2 inch up the sides. Transfer to the freezer while you make the cheesecake portion.
- Add the cream cheese, sugar, and vanilla extract to a large bowl. Using a hand mixer or stand mixer, mix for 3-4 minutes, until totally combined. In a separate bowl, whip the heavy cream until stiff peaks form.
- Add the whipped cream to the cream cheese mixture and gently fold it in until everything is combined. Pour the mixture on top of the crust that has been chilling. Use the back of a spoon or an offset spatula to evenly spread out the mixture across the pan.
- Cover the pan with plastic wrap and transfer to the fridge for at least 4 hours or overnight to set up.
- Once the cheesecake has chilled, remove it from the springform pan (if you used one). Add the biscoff cookie spread to a bowl and microwave for 30-60 seconds, until melted and smooth. Pour the melted biscoff spread in the center of the cheesecake. Use a spoon or offset spatula to spread it to the edges, letting some drip over.
- Top with extra crushed biscoff cookies (optional) and transfer back to the fridge for 15 minutes for the biscoff spread to set. Slice, serve, and enjoy!
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