No bake Biscoff cheesecake has all the delicious flavor of a classic cheesecake, but is infinitely easier to make. This cheesecake features 2 layers of cookie crust for extra flavor and crunch and a light and silky filling that comes together in 1 bowl!
what does no bake cheesecake taste like?
When it comes to flavor, no bake cheesecake packs the same deliciously cheesy, tangy, and rich taste that you'd expect out of any good cheesecake. The cookie crust is equally crisp and is virtually identical in both baked and non-baked cheesecakes.
Although no bake cheesecakes and classic cheesecake have about the same flavor profile, the main difference you'll notice is in the texture of the filling. While classic baked cheesecake has a distinctly dense, firm, and almost fudgy filling, no bake cheesecake has a lighter, airier, and almost mousse-like filling. What I love about this specific recipe is it's kind of in between the 2 - it's not quite as dense and fudgy as a NY style cheesecake but it's still nice and firm despite the no bake aspect!
If you find baked cheesecake to be a little intimidating, no bake cheesecake is a fantastic alternative for a more low fuss and straightforward dessert.
what makes this no bake Biscoff cheesecake so good?
- no bake: Easy to guess from the name. Making this cheesecake no bake means it's ready in almost half the time and effort.
- DOUBLE cookie crust: I'd say you can never have enough cookie crust in a cheesecake, but especially when we're using Biscoff cookies for the crust! For added crunch and cookie flavor, we're adding an extra little line of cookie crumbs running through the center of the cheesecake!
- MORE cookie butter on top: Again, to really get that Biscoff flavor, we're adding a little drizzle of Biscoff spread on top. There's no missing that Biscoff flavor in this cheesecake!
- lots of texture: You have a nice and crisp cookie bottom, a creamy Biscoff cheesecake filling separated by more crispy cookie crumbs, and decorated with some smooth cookie butter and more cookie crumbs.
how to make no bake Biscoff cheesecake
1. Mix together crust ingredients.
2. Pack about ⅔ of the crust into a springform pan. Set the pan aside in the fridge and set aside the remaining ⅓ of the crust at room temperature for later.
3. Cream together cheese and sugar until lump free.
4. Mix in cookie butter and vanilla.
5. Slowly incorporate heavy cream. With your mixer running on the lowest speed, slowly drizzle in the cream while mixing to incorporate. It's important to work slowly so the cold cream doesn't shock the room temperature cream cheese mixture.
6. Whip the cheesecake filling. Once all the heavy cream is incorporated, you should have a smooth but runny batter. At this point, increase the mixer to high and whip until the batter thickens and the mixer starts leaving a trail of ripples behind.
You can see in the photos below what the batter looks like before it's whipped (left photo) and after it's whipped (right photo). Another way to test if the batter is ready is by picking up a little scoop of batter and dropping it back into the bowl - the scoop of batter should not sink back into the rest of the mixture.
7. Layer the cheesecake. Drop about half of the cheesecake filling over your cookie crust and spread into an even layer. Sprinkle over the reserved ⅓ of the cookie crust mixture evenly on top. Dollop over the remaining batter and spread into an even layer - try to be gentle so the center cookie layer doesn't get displaced.
8. Chill to set. The cheesecake needs a good amount of time in the fridge to set, so this is a really great make ahead recipe!
9. Melt Biscoff butter until runny. Once the cheesecake is fully chilled, heat some more Biscoff butter until it's runny. Remove the sides of the springform pan and place the cheesecake onto your serving platter. Pour the Biscoff butter over the cooled cheesecake and decorate with some more cookie crumbs if desired.
tips
- pack the crust in tightly: Packing the crust into the pan tightly helps ensure it holds its shape and doesn't crumble once it's time to slice.
- pack the crust about 2 inches up the sides of the pan: This helps keep the crust from sticking to the sides of the pan and tearing when you try to unmold it! If you don't want to do this, you can line the sides of the pan with a ring of parchment paper or cake collar.
- use full fat, block cream cheese: It's important to use cream cheese that's sold in bricks or blocks and not cream cheese spread! Block cream cheese is more well suited for desserts because it's firmer - cream cheese spread is designed to be soft and spreadable, which can cause the filling to end up soft and loose. Also ensure that you're using full fat cream cheese - lower fat cheeses typically contain more moisture and will make it difficult for the filling to set to a sliceable consistency.
- use room temperature cheese: To make sure the cheesecake filling whips up smoothly, it's important to use room temperature cream cheese.
- use cold heavy cream: On the opposite side, it's important to use super cold heavy cream so the filling can whip up into a thick and sturdy filling! Leave it in the fridge until right before you're ready to add it to the rest of the batter.
- slowly stream the heavy cream into the batter: Make sure you stream the heavy cream VERY slowly into the rest of the batter. Since the heavy cream is cold and the other ingredients are room temperature, adding the heavy cream in too quickly can lead to a clumpy, separated, and grainy filling!
- whip the cream enough, but not too much: Once all the cream is incorporated into the batter, it needs to be whipped until it thickens, but do take care not to overwhip the cream or it can end up grainy!
- chill the cheesecake for enough time: This is kind of a no brainer, but it's important to allow the assembled cheesecake to chill for at least 6 hours or overnight so it can set up properly!
FAQs
Can I use another brand of cookie butter?
Yes! Any sort of speculoos cookie butter will work.
Can I use peanut butter instead?
I haven't personally tried it, but it should work just fine! Just make sure you use processed creamy peanut butter (like Jif or Skippy). Organic peanut butters are too soft and will cause problems with the set of your cheesecake filling. You may also want to increase the amount of sugar since peanut butter isn't as sweet as cookie butter.
Can I make this cheesecake in advance?
Since it needs a fair amount of time in the fridge to set, no bake cheesecake is a great make ahead dessert! This cheesecake will keep for about 3 to 4 days in the fridge. It's not recommended to store cream cheese based desserts for longer than that.
check out these other recipes!
• Biscoff Cinnamon Rolls
• Chocolate Peanut Butter Fudge Bars
• Cinnamon Roll Cheesecake
• Giant Chocolate Chip Cookie
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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No Bake Biscoff Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 1 (9 inch) cheesecake
Description
No bake Biscoff cheesecake has all the delicious flavor of a classic cheesecake, but is infinitely easier to make. This cheesecake features 2 layers of cookie crust for extra flavor and crunch and a light and silky filling that comes together in 1 bowl!
Ingredients
For the Biscoff cookie crust:
- 3 & ½ cups (370g) Biscoff cookie crumbs
- ¼ cup (50g) packed brown sugar, light or dark
- 12 tablespoons (175g) unsalted butter, melted and cooled
For the cheesecake filling:
- 2 (8 oz) blocks full fat Philadelphia cream cheese, at room temperature *SEE NOTES
- ¾ cup (97g) powdered sugar
- 1 cup (250g) Biscoff creamy cookie butter
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (360mL) heavy whipping cream, cold - straight from the fridge**
For the toppings:
- ½ cup (125g) Biscoff creamy cookie butter
- crushed Biscoff cookies
Instructions
Make the Biscoff cookie crust:
- Line the bottom of a 9 inch springform pan with parchment paper and set aside.
- In a medium bowl, mix together Biscoff cookie crust ingredients until moistened and combined.
- Drop about ⅔ of the crumb mixture into your springform pan. Using the bottom of a cup, pack the crust tightly into the bottom and about ¾ of the way up the sides of the pan.
- Transfer the pan to your fridge and set the remaining ⅓ of the crust mixture aside at room temperature.
Make the cheesecake filling:
- In a large bowl, combine cream cheese and powdered sugar. Using an electric mixer fitted with the paddle attachment, mix on low speed until the sugar is dissolved. Increase the speed to medium high and whip until smooth (about 1 minute).
- Scrape down the bottom and sides of the bowl, then add in the cookie butter and vanilla. Mix together until combined and smooth. Pause to scrape down the bottom and sides of the bowl again.
- With the mixer running on low, very slowly drizzle the cold heavy cream into the bowl while mixing to incorporate. Pause after about every ½ cup of whipped cream to make sure it's all mixed in and to scrape the sides of the bowl down as needed. It's important to work slowly here or the cold cream could shock the room temperature cheese.
- Once all the heavy cream is mixed in, increase your mixer speed to high and whip until it thickens and begins leaving a distinct trail of ripples from the beater (see above photo for visual). If you pick up a spoonful of the batter and drop it back into the bowl, it shouldn't sink back into the rest of the mixture. This will take about 2 to 3 minutes of whipping. Take care not to overwhip or it may make the filling grainy.
- Take the chilled crust out of the fridge. Drop about half of the cheesecake filling into the pan and spread into an even layer over the crust.
- Take the remaining ⅓ of the crust mixture and evenly sprinkle it on top. Dollop over the remaining cheesecake filling on top and spread into an even layer, taking care not to disturb the cookie layer too much.
- Cover the cheesecake and place in the fridge. Chill for at least 6 hours or overnight to allow it to set.
Prep the toppings:
- Heat Biscoff butter in your microwave or in a pot over low heat until it becomes liquid.
- Take the cheesecake out of the fridge and unlatch the sides of the springform pan. Transfer the cheesecake onto your serving plate or cake stand.
- Pour the liquid Biscoff butter over the cheesecake and spread evenly on top. Sprinkle some crushed Biscoff cookies on top if desired. Slice and enjoy!
Notes
* Make sure to use cream cheese BLOCKS and NOT cream cheese spread. The filling will not set up properly with the spread. Also make sure to use full fat cheese as low fat will make the filling more soft. I use blocks of Philadelphia cream cheese and it always works perfectly.
** Leave the heavy cream in your fridge until right before you're ready to add it into the batter. Cold heavy cream will whip up more pillowy, thick, and sturdy than room temperature cream!
- Prep Time: 20 minutes
- Category: Cheesecakes
- Method: No bake
Enjoy!
MdHaidy says
This was delicious. I made it for company and we all loved it.
I had to make a change to the sugar as I thought I had read the recipe carefully but when making it realized I only had granulated sugar. I was at the cottage so had to go with it. There was no issue. It turned out fine. I didn’t sprinkle with crushed cookies, instead I put a dollop of whipped cream on top centered with a Biscoff cookie for presentation. It was a wow factor.
Cynthia says
As a baker I’ve made MANY types of cheesecakes. This one I was very interested in however I was alittle skeptical of the ingredients and by the responses received on here it confirmed my worries which was that it doesn’t hold up well even after chilling for hours. I altered this recipe and did the following:
1. I always add sour cream to my cheesecakes. It gives it such a rich flavor
2. I felt a cup of Biscoff butter was a bit much. I added 1/2 cup + alittle extra.
3. I added lemon juice
4. I whipped the whipping cream SEPARATELY until stiff peaks and THEN added to the cream cheese batter.
Once set, it came out exactly how I hoped. Hope this helps for anyone who has had challenges. 😊