The Best No-Bake Biscoff Cheesecake

Name: The Best No-Bake Biscoff Cheesecake
Prep time: 20 min
Total time: 20 min
Cuisine: European
Ingredients: 1 sleeve Biscoff cookies (250g); 6 tbsp unsalted butter, melted; 2 blocks cream cheese (250g each); ¼ cup sour cream; 1 tbsp lemon juice; ¾ cup powdered sugar; 1 tsp vanilla extract; ¾ cup biscoff spread, melted; 1.5 cups heavy whipping cream; ½ cup biscoff spread, melted; Crushed and whole biscoff cookies; Berries for decorating

9 steps

Prep:20min

You’re going to want to save this to have in your back pocket whenever you want to make a no-bake cheesecake! It is not overly sugary at all and just perfect. You can always switch out the biscoff for whatever spread you like, and same goes for the cookie base.

Updated at: Thu, 17 Aug 2023 07:30:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories882.4 kcal (44%)

Total Fat68.2 g (97%)

Carbs63.4 g (24%)

Sugars43 g (48%)

Protein8.7 g (17%)

Sodium417.3 mg (21%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

To make the crust

Step 1

Crush biscoff cookies in a food processor until fine. Then pour melted butter and pulse for a few seconds. They should be coated well and look like wet sand.

Step 2

At the bottom of an 8-inch springform pan spread it evenly. Use the bottom of a glass to press it down.

Step 3

Set it aside in the freezer while working on the cheesecake base.

To make the cheesecake batter

Step 4

In a large mixing bowl add softened cream cheese, sour cream, and lemon juice. Beat for 2 minutes, or until smooth.

Step 5

Then add powdered sugar, vanilla, and biscoff spread and beat again until smooth, for about 2-3 minutes.

Step 6

In another metal bowl (preferably chilled) using the same beaters, whisk the heavy whipping cream until stiff peaks.

Step 7

Fold in half of the whipped cream with a spatula into the cheesecake batter. Then the second half. Make sure to be gentle so as to not deflate the cream.

Step 8

Spread the mixture over the crust base. Smooth it out. Tap it a few times to release any bubbles. Refrigerate overnight for best results.

To top the cheesecake

Step 9

To decorate the cake, make sure it is set. Spread melted biscoff spread evenly with an offset spatula. Decorate with crushed cookies and berries. Serve cold from the fridge. This is also freezer friendly too.