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Biscoff Cheesecake

By Britney
Prep: 30 minutes
Setting Time: 4 hours
Total: 4 hours 30 minutes
Servings: 12
biscoff cheesecake on a cake stand with biscoff spread being drizzled on top with a spoon.
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This No-Bake Biscoff cheesecake has a buttery biscoff crust and creamy, velvety filling. Easy to make and totally irresistible!

Equipment

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Ingredients 

Biscoff Cookie Crust

  • 30 Biscoff Cookies, (one 8.8 oz pack of cookies)
  • 1/2 cup Salted Butter, (browned, see instructions)

Biscoff Cheesecake Filling

  • 24 oz Cream Cheese, (room temperature)
  • 1 cup Biscoff
  • 2 cups Powdered Sugar
  • 1 1/2 cups Heavy Cream
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt

Biscoff Filling Layer

  • 1/2 cup Biscoff Spread
  • 12 Biscoff Cookies , (crushed)

Biscoff Topping

  • 1 cup Biscoff Spread
  • 10 Biscoff Cookies, (crushed)

Instructions 

  • Add butter to a saucepan over medium heat. Melt and continue to cook until browned.
  • Add biscoff cookies to a food processor and blend until crumbs form, then add browned butter and continue to blend until the texture resembles wet sand. Rinse out the food processor and dry (we'll be using it again).
  • Line a 9-inch springform pan with parchment paper on the bottom and sides of the pan. Add the biscoff cookie mixture to the bottom of the prepared pan and use the bottom of cup to press the crumbs firmly into the pan into an even layer. Place into the refrigerator to set.
  • Add cream cheese to a large bowl. Use a hand mixer to beat the cream cheese for about 15-20 seconds, until all of the blocks are mixed together. Add powdered sugar, biscoff, cinnamon, vanilla, and kosher salt. Blend until just combined, about 45 seconds to 1 minute.
  • In a separate bowl, add cold heavy cream and beat on medium speed until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix until smooth.
  • Prepare the filling and topping - add the remaining biscoff cookies (22 cookies) to a food processor. Blend until fine crumbs form.
  • In a small bowl, add the biscoff spread ( 1 1/2 cups). Warm for 15-20 seconds, until the consistency is able to drizzled. Set aside.
  • Remove the crust from the refrigerator and add half of the cheesecake filling to the pan. Sprinkle half of the crushed cookie crumbs in an even layer on top of the cheesecake batter. Drizzle about a 1/2 cup of the warmed biscoff spread on top of the crushed cookies.
  • Add the remainder of the batter on top, then add the remaining biscoff cookie spread on top. Smooth into an even layer and sprinkle the remaining cookie crumbs on top.
  • Place into the refrigerator for at least 2-4 hours to set, ideally overnight.

Nutrition

Calories: 768kcal, Carbohydrates: 53g, Protein: 8g, Fat: 59g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 111mg, Sodium: 296mg, Potassium: 107mg, Fiber: 0.1g, Sugar: 40g, Vitamin A: 1436IU, Vitamin C: 0.2mg, Calcium: 79mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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