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Creamy No Bake Biscoff Cheesecake

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A delightful no-bake cheesecake with a crunchy Biscoff cookie crust and a rich, creamy filling flavored with cookie butter.

Ingredients

Scale
  • 2 cups Biscoff Cookies (can substitute with another spiced cookie)
  • 1/2 cup Melted Butter (non-dairy butter works for dairy-free option)
  • 8 oz Cream Cheese (use full-fat brick-style for best results)
  • 1/2 cup Biscoff Cookie Butter (nut butter can be used as an alternative)
  • 1/2 cup Powdered Sugar (adjust for desired sweetness)
  • 1 tsp Vanilla Extract (consider using vanilla paste for deeper taste)
  • 1 cup Heavy Whipping Cream (whipped coconut cream can be a lighter substitute)
  • 1/4 cup Additional Biscoff Cookie Butter (for drizzling before serving)
  • 1/2 cup Crushed Biscoff Cookies (for garnish)

Instructions

  1. Prepare the crust by crushing the Biscoff cookies into fine crumbs and mixing with melted butter. Press into a 9-inch springform pan.
  2. Make the cream cheese mixture by beating cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth.
  3. Whip the heavy whipping cream until stiff peaks form and gently fold into the cream cheese mixture.
  4. Combine the whipped cream with the cream cheese mixture and pour over the prepared crust, smoothing the top.
  5. Chill the cheesecake for at least 3-4 hours or overnight to set.
  6. Drizzle the warm additional Biscoff cookie butter over the top and garnish with crushed Biscoff cookies.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake may taste even better the next day as flavors meld together.

Nutrition

Find it online: https://pennykitchenz.com/creamy-no-bake-biscoff-cheesecake/

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