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Biscoff Cookie Butter Cheesecake

Biscoff Cookie Butter Cheesecake – Easy No-Bake Dessert Recipe

  • Author: Clara Whisk
  • Total Time: 25 minutes
  • Yield: 10–12 servings 1x
  • Diet: Vegetarian

Description

This creamy and indulgent no-bake Biscoff cheesecake features a buttery cookie base, light whipped cream filling, and a smooth, rich Biscoff topping. It’s easy to make and perfect for any occasion.

Ingredients

Scale

  • Base:

    • 200g Biscoff biscuits, crushed

    • 80g unsalted butter, melted

  • Filling:

    • 300ml double cream, cold

    • 400g full-fat cream cheese (e.g., Philadelphia)

    • 200g Biscoff spread

  • Topping:

    • 150g Biscoff spread, gently melted

    • 50g Biscoff biscuits, crushed

Instructions

  • Mix crushed biscuits with melted butter. Press into a lined cake tin. Chill.

  • Whip the cold double cream to stiff peaks.

  • In another bowl, beat cream cheese and Biscoff spread until smooth. Fold in whipped cream.

  • Spoon filling onto the biscuit base. Smooth the top. Chill for at least 3 hours.

  • Pour gently melted Biscoff spread over the set filling. Sprinkle crushed biscuits.

  • Chill for 1 more hour before slicing. Serve cold.

Notes

  • For clean slices, dip your knife in hot water and wipe it between each cut.

  • The cheesecake can be made 1–2 days in advance.

  • Use full-fat cream cheese for best results.

  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

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Find it online: https://recipemasterpiece.com/biscoff-cookie-butter-cheesecake/