Easy no bake cookie butter cheesecake with a airy light cheesecake filling and a melted cookie butter topping!
Silky smooth Biscoff cheesecake, Biscoff cookie butter and a crunchy Lotus Biscoff cookie base. This is a dreamy dessert you won't be able to resist!
How to make no bake cheesecake?
A more common way to make cheesecake is to combine the flavored cream cheese batter with (stabilized) whipped cream. It makes an airy light texture and sets in the fridge best overnight.
One option is to use gelatin in the cheesecake base. It makes a jello like cheesecake but be careful it might become pure jello if too much gelatin is used! Usually these cheesecakes set in a quicker time than the ones with whipped cream.
If you feel intimidated by a big cheesecake or you just want snack sized desserts for a party make mini cheesecakes! They are easier to make but might as well be more work to fill every single one of them.
Perfect to make ahead!
This cheesecake is easy to prepare and keeps up fully finished in the fridge for a few days. No fresh fruits are used that could go bad which makes it the perfect cake for any Biscoff lover to make ahead!
No bake Biscoff Cheesecake
Ingredients for a 7 or 8 inch cake
For the Biscoff crust:
2 1/2 cups (250 g) Lotus Biscoff cookies, crumbs
5 tbsp (75 g) unsalted butter, melted
For the Biscoff cheesecake batter:
1 1/4 cups (300 ml) heavy whipping cream, cold
16 oz (450 g) cream cheese, room temperature 300 g Lotus Biscoff spread
1/2 cup (50 g) powdered sugar
3/4 cup + 1 tbsp (200 g) Biscoff spread, melted
1 whole Lotus Biscoff cookie
Preheat the oven to 350 °F if you want to bake the crust. If you want a fully no bake cake you can simply freeze the crust instead of baking it. To make the Biscoff crust you need to make Biscoff crumbs. You can either blend the cookies in a food processor or use a zip lock bag and a rolling pin to make cookie crumbs. Separate 3 tbsp of the cookie crumbs for decoration. Mix the rest of the crumbs with the melted butter and press the mixture in a spring form pan in one even layer. You can use a 7 or 8 inch baking pan. Bake for about 8 to 10 minutes and let come to room temperature or let it chill in the freezer for at least 20 minutes for a fully no bake recipe.
To make the cheesecake filling, start off with a large bowl or use a food processor. Mix cream cheese, Biscoff spread and powdered sugar with a hand mixer until smooth for about 3 minutes. Scrape down the bowl as needed. In a tall mixing bowl whip heavy cream until stiff peaks form. Fold it into the cheesecake base until smooth. Fill it on top of the chilled crust and smooth it with a spatula. It does not have to be perfect since it gets topped with Biscoff spread. In a microwave safe bowl heat up Biscoff spread for about 8 to 10 seconds. Mix it and when everything is melted evenly pour it on top of the cheesecake. Spread it out with a spatula to make sure everything is covered. As a last step sprinkle cookie crumbs all around the edges and place a Biscoff cookie in the center. Let it chill for at least 6 hours or overnight in the fridge.
To soften cream cheese easily fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
If the cheesecake has a layer of condensed water on its top after cooling use a paper towel and dry it before adding the chocolate ganache.
Make this cheesecake into small muffin liners for a party snack!