Biscoff Cheesecake

5 from 3 votes

This creamy no-bake Biscoff Cheesecake is a biscoff lovers dream! Sweet biscoff cookie crust is filled with a creamy cheesecake filling made with cookie butter!

Prep Time20

Chilling Time8

Total Time8 20

Course: Dessert

Cuisine: American

Servings:

Author: Manali Singh

Ingredients

33 biscoff cookies 250 grams/ 8.8 oz packet
6 tablespoons unsalted butter 84 grams
16 oz cream cheese 452 grams, full fat, at room temperature
14.1 oz jar biscoff cookie butter 400 grams, divided
1/2 cup + 2 tablespoons powdered sugar 75 grams, also known as icing sugar/confectioners sugar
pinch salt
3/4 cup heavy cream 6 oz/180 ml

Instructions

To a food processor add biscoff cookies. Pulse a few times until you get cookie crumbs. Transfer the crumbs to a large bowl. If you don't have a food processor you can place these cookies in a large ziplock bag and then whack them with a rolling pin until you get crumbs.
Melt 6 tablespoons of unsalted butter and let it cool down a bit and then transfer the melted butter to the bowl of cookie crumbs.
Using a spatula, mix until all the butter is well mixed with the crumbs and the mixture resembles wet sand.
Transfer cookie crumbs to a 9-inch springform pan. Using your fingers, spread the crumbs throughout the pan. Then using the back of a small bowl or a measuring cup (I used 1/4 cup measuring cup), press the crumbs tightly into the bottom of your pan.
Once it's all tightly packed, transfer the pan into the freezer for 30 minutes while you make the filling.
Pour cold heavy cream into the steel bowl of your stand mixer (chill your bowl and wire whisk attachment for 20 minutes before doing this). Using a wire whisk attachment, beat the cream until it forms peaks. Do not over beat else the cream will separate. Transfer the whipped cream to another bowl. You can also use a hand mixer here.
Now, to the same steel bowl (no need to clean it), add cream cheese (it's very important that it's at room temperature), powdered sugar, 1 cup biscoff cookie butter and pinch of salt.
Using the paddle attachment of your stand mixer (or use your hand mixer), beat everything together for 3 to 4 minutes on medium speed until it's well combined.
Now, fold in the whipped cream into the cream cheese mixture in 2 to 3 parts. Fold gently, you don't want to deflate all the air that you whipped into the cream. The cheesecake filling is now ready.
Take the pan out of the freezer and pour the prepared filling into the pan. Use a spatula to spread the filling throughout the pan. Cover the pan with a cling sheet and refrigerate overnight or for a minimum of 8 hours.
In the morning, remove the cake from the pan by releasing the sides of the springform pan and then lifting it carefully . Transfer to your serving stand/plate.
Microwave 1/4 to 1/3 cup of cookie butter that is remaining in the jar (we use all of the 14.1 oz./400 gram cookie butter jar) for 30 seconds until it's pouring consistency. You can also melt it in a pan. Then pour it over chilled cheesecake. Crush few more biscoff cookies and sprinkle them around. Pop back the cheesecake into the refrigerator for 30 more minutes. Then slice and enjoy!

Notes

You can use 1 cup of heavy cream for a lighter cheesecake. But it will be a little less firm than the one made with 3/4 cup cream.
The sweetness can be adjusted to taste. Biscoff cookie butter is very sweet so 75 grams of powdered sugar was good for me. You can add more or less depending on the laste.
You can also top the cheesecake with some whipped cream. However if you plan to freeze the slices, remove all the whipped cream and then freeze.

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