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Easy No-Bake Biscoff Cheesecake with Cookie Crumble

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A silky, no-bake cheesecake with a crunchy Biscoff cookie crust, creamy cookie butter filling, and a crumble topping. Perfect for cozy nights and crowd-pleasing gatherings.

Ingredients

Scale
  • 2 cups (about 200g) Biscoff cookies, crushed into fine crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (130g) Biscoff cookie butter (the spread)
  • 1/4 cup (60ml) sour cream
  • 1/2 cup (about 50g) Biscoff cookies, crushed into coarse crumbs (for topping)
  • 2 tablespoons (30g) Biscoff cookie butter, melted (for drizzling)
  • Optional: whipped cream for serving

Instructions

  1. Crush Biscoff cookies into fine crumbs using a food processor or rolling pin. Transfer to a medium bowl, add melted butter and sugar (if using), and stir until moistened like wet sand. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes.
  2. In a large bowl, whip cold heavy cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Refrigerate until needed.
  3. In another large bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy. Scrape down sides. Add cookie butter and sour cream, beat until fully combined and smooth.
  4. Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula. Fold in the remaining whipped cream until just combined. Do not over-mix.
  5. Pour the filling over the chilled crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Once set, crush remaining Biscoff cookies into coarse crumbs and sprinkle over the cheesecake. Melt extra cookie butter (about 20 seconds in microwave) and drizzle over the crumbs. Return to fridge for 30 minutes to set the topping.
  7. Serve cold, optionally with whipped cream. For clean slices, use a hot knife wiped clean between cuts.

Notes

Cream cheese must be at room temperature for smooth texture. Chill time is essential—at least 6 hours, preferably overnight. For clean slices, use a hot knife. Cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake, cookie butter cheesecake, easy dessert, no-bake dessert, cheesecake recipe

Find it online: https://freshforkful.com/easy-no-bake-biscoff-cheesecake-with-cookie-crumble/