This no-bake Biscoff cheesecake is creamy, dreamy and loaded with that signature buttery spice. It’s built on a crunchy Biscoff cookie crust and topped with a silky filling infused with cookie butter that sets perfectly in the fridge. No baking, no fuss—just pure flavor. —Alex Bala, Longmont, Colorado
Ingredients
- 2 cups crushed Biscoff cookies, plus 6 to 8 Biscoff cookies, divided
- 1/3 cup butter, melted
- 12 ounces cream cheese, softened
- 4 ounces mascarpone cheese
- 1/2 cup plus 3/4 cup Biscoff creamy cookie spread, divided
- 1 cup heavy whipping cream
- 2 tablespoons vanilla extract
- Whipped cream and additional Biscoff cookies, for garnish
Directions
- In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up side of an ungreased 9-in. springform pan. Freeze 30 minutes.
- In a large bowl, beat cream cheese, mascarpone and 1/2 cup Biscoff spread until smooth. Gradually add cream and vanilla; beat until stiff peaks form. Transfer half to prepared crust. Layer with 6-8 Biscoff cookies until filling is covered (breaking cookies as needed). Top with remaining filling.
- Freeze for one hour or refrigerate, covered, overnight.
- With a knife, loosen side of cheesecake from pan; remove rim. Microwave remaining 3/4 cup Biscoff spread until thin, about 45 seconds. Pour over cheesecake and smooth as needed with an offset spatula. Let stand 10 minutes.
- Serve cheesecake with whipped cream and additional Biscoff cookies.
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