No-Bake Biscoff Cheesecake

This no-bake cheesecake features a crunchy Biscoff cookie crust, a creamy vanilla and Biscoff-infused filling, and a simple Biscoff drizzle for decoration. It's perfect for a chilled dessert without turning on the oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.

Step 2

In a bowl, combine the crumbs with the melted butter and 1 tablespoon of Biscoff spread until the texture resembles wet sand. Adjust the butter as needed.

Step 3

Firmly press the mixture into a springform pan, building up the sides first, then the base. Freeze for at least 15-20 minutes to set.

Step 4

Work the room-temperature cream cheese until smooth. Split the vanilla beans, scrape the seeds into the cream cheese, and mix well.

Step 5

Fold in the Biscoff spread until fully combined.

Step 6

In another bowl, beat the heavy whipping cream with the powdered sugar to soft peaks (the peaks should gently droop). Avoid overwhipping!

Step 7

Fold the whipped cream into the cream cheese mixture in two batches using a spatula. Stop once just combined to prevent graininess.

Step 8

Spread the filling evenly over the chilled crust. Smooth the top with a spatula.

Step 9

Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours.

Step 10

Microwave the Biscoff spread until runny, then drizzle it over the cheesecake. Tilt the pan to spread it evenly. Let it set for 5 minutes.

Step 11

Release the springform pan and cut into slices. Serve cold.