Dec 10, 2021, Updated May 07, 2023 This cheesecake should have made an appearance on my blog way earlier. Sarvesh is the biggest biscoff fan, he eats it every single day by dipping it in my chai (yes he doesn’t drink chai himself but that doesn’t stop him from dipping his favorite cookie in my chai)! I remember he first got introduced to biscoff on a delta flight (I had it before while studying in Aberdeen in Scotland). It was an instant love for him and since then my pantry is always stocked with biscoff. Our local Costco doesn’t always have it in stock, so once when it was in stock, he bought 10 packets! And each packet had 4 x 8.8 oz cookie packets inside it, you can just imagine how much biscoff we had! So, this year for his birthday, I thought I should make a dessert with biscoff. I actually don’t know what took me so long to do it. With his excessive love for biscoff, I should have done this earlier. Better late than never I guess?! This cheesecake is for you if you love biscoff. There’s a biscoff crust, filled with a biscoff cookie butter cheesecake filling and topped with more biscoff. Needless to say, Sarvesh loved it. He said this is the best cheesecake you have ever made! I am sure it was the biscoff speaking! 😀 And you know the best part? It’s a no-bake cheesecake and so easy.
But What Is Biscoff Anyway?
If you have never tried biscoff (and have been living under a rock!!), these are European cookies which are sweet, crispy and flavored with cinnamon and warm spices. They are also vegan. They were first made by a Belgian baker and quickly became popular. People particularly enjoyed these cookies with coffee (the name biscoff itself comes from “biscuit” and “coffee”) and soon enough they gained worldwide popularity. They now also make this delicious cookie butter with the same biscoff flavor. I often use biscoff cookies in the crust while making cheesecakes, I think they just belong there. The cookie butter is wonderful on toast, ice creams, mousse or just to eat with a spoon! You can find these cookies and cookie butter at most grocery stores in the US.
This Biscoff Cheesecake
is eggless no-bake needs few ingredients! ultimate cheesecake for Biscoff lovers!
If you have never made no-bake cheesecakes before then this might be the place to start. I really love making no-bake cheesecake (like this mithai cheesecake) just because they are so easy to make. It’s as simple as whipping the cream cheese together and then folding in some whipped cream into it. The ratio of cream cheese to cream decides how firm in consistency your cheesecake would be. It also decides how light your cheesecake would be. For no-bake cheesecakes:
more the cream -> less firm the no-bake cheesecake would be. more the cream -> lighter the cheesecake would be in texture.
So it’s all about finding that balance which you prefer. I like my cheesecake to set well and so I do use a lesser amount of cream in my no-bake cheesecakes. That does make the cheesecake heavy but I am okay with that. If you prefer lighter cheesecakes, you should add more of the whipped cream but know that the cheesecake consistency wouldn’t be that firm anymore. This holds true for all no-bake cheesecake recipes that I share including this biscoff cheesecake.
Ingredients
Biscoff Cookies: you can find these cookies in most of the grocery stores these days. We also find them at our local Costco and of course online is also an option. Cookie Butter: a lot of brands do make cookie butter. But for this recipe stick to the original cookie butter made by the brand that makes biscoff cookies aka Lotus Biscoff Spread. I have tried cookie butter from few other places and did not like any. Cream cheese: I recommend using full-fat cream cheese for this recipe. My favorite brand is Philadelphia. Powdered sugar: also known as icing sugar or confectioners sugar is what I have used here. It mixes easily with the cream cheese which is important since this is a no-bake recipe.
Step by Step Instructions
1- To a food processor add biscoff cookies. 2- 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. 3- 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. 4- Using a spatula, mix until all the butter is well mixed with the crumbs and the mixture resembles wet sand. 5- 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. 6- Once it’s all tightly packed, transfer the pan into the freezer for 30 minutes while you make the filling. 7- 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. 8- 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. 9- 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. 10- 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. 11- 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. 12- 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!
Freezing The Cheesecake
To freeze this cheesecake, cut it into slices. Then place the entire pan in the freezer for 15 to 20 minutes until the slices firm up a bit. Then double wrap each slice in cling sheet and then wrap in aluminum foil individually. Transfer all the wrapped sliced in a ziplock bag and freeze. To thaw, remove them entirely from the aluminum foil and the cling sheet, transfer to serving plate and then let them thaw at room temperature.
Which Heavy Cream To Use
In the US, we get heavy whipped cream which has more than 35% fat. This is what you need for this recipe. In the UK, double cream will be best alternative.
Biscoff Cookie Butter Replacement
Honestly, this is a biscoff cheesecake, so you need biscoff cookie butter for that actual real flavor. However, some other stores and brands like Trader Joe’s, Whole Food also make their own cookie butter and you can use that in place. Another option would be peanut butter but then it won’t be a biscoff cheesecake anymore.
Making The Cheesecake In Advance
This is a great cheesecake to make in advance! You can make the entire cheesecake up to 48 hours in advance. In fact it’s so much better when it’s made in advance.
Tips & 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. Cheesecake will last for up to 3 to 4 days in the refrigerator. If you want to store it longer, you should freeze the slices.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
title: “No Bake Biscoff Cheesecake " ShowToc: true date: “2024-10-31” author: “Christine Davis”
Dec 10, 2021, Updated May 07, 2023 This cheesecake should have made an appearance on my blog way earlier. Sarvesh is the biggest biscoff fan, he eats it every single day by dipping it in my chai (yes he doesn’t drink chai himself but that doesn’t stop him from dipping his favorite cookie in my chai)! I remember he first got introduced to biscoff on a delta flight (I had it before while studying in Aberdeen in Scotland). It was an instant love for him and since then my pantry is always stocked with biscoff. Our local Costco doesn’t always have it in stock, so once when it was in stock, he bought 10 packets! And each packet had 4 x 8.8 oz cookie packets inside it, you can just imagine how much biscoff we had! So, this year for his birthday, I thought I should make a dessert with biscoff. I actually don’t know what took me so long to do it. With his excessive love for biscoff, I should have done this earlier. Better late than never I guess?! This cheesecake is for you if you love biscoff. There’s a biscoff crust, filled with a biscoff cookie butter cheesecake filling and topped with more biscoff. Needless to say, Sarvesh loved it. He said this is the best cheesecake you have ever made! I am sure it was the biscoff speaking! 😀 And you know the best part? It’s a no-bake cheesecake and so easy.
But What Is Biscoff Anyway?
If you have never tried biscoff (and have been living under a rock!!), these are European cookies which are sweet, crispy and flavored with cinnamon and warm spices. They are also vegan. They were first made by a Belgian baker and quickly became popular. People particularly enjoyed these cookies with coffee (the name biscoff itself comes from “biscuit” and “coffee”) and soon enough they gained worldwide popularity. They now also make this delicious cookie butter with the same biscoff flavor. I often use biscoff cookies in the crust while making cheesecakes, I think they just belong there. The cookie butter is wonderful on toast, ice creams, mousse or just to eat with a spoon! You can find these cookies and cookie butter at most grocery stores in the US.
This Biscoff Cheesecake
is eggless no-bake needs few ingredients! ultimate cheesecake for Biscoff lovers!
If you have never made no-bake cheesecakes before then this might be the place to start. I really love making no-bake cheesecake (like this mithai cheesecake) just because they are so easy to make. It’s as simple as whipping the cream cheese together and then folding in some whipped cream into it. The ratio of cream cheese to cream decides how firm in consistency your cheesecake would be. It also decides how light your cheesecake would be. For no-bake cheesecakes:
more the cream -> less firm the no-bake cheesecake would be. more the cream -> lighter the cheesecake would be in texture.
So it’s all about finding that balance which you prefer. I like my cheesecake to set well and so I do use a lesser amount of cream in my no-bake cheesecakes. That does make the cheesecake heavy but I am okay with that. If you prefer lighter cheesecakes, you should add more of the whipped cream but know that the cheesecake consistency wouldn’t be that firm anymore. This holds true for all no-bake cheesecake recipes that I share including this biscoff cheesecake.
Ingredients
Biscoff Cookies: you can find these cookies in most of the grocery stores these days. We also find them at our local Costco and of course online is also an option. Cookie Butter: a lot of brands do make cookie butter. But for this recipe stick to the original cookie butter made by the brand that makes biscoff cookies aka Lotus Biscoff Spread. I have tried cookie butter from few other places and did not like any. Cream cheese: I recommend using full-fat cream cheese for this recipe. My favorite brand is Philadelphia. Powdered sugar: also known as icing sugar or confectioners sugar is what I have used here. It mixes easily with the cream cheese which is important since this is a no-bake recipe.
Step by Step Instructions
1- To a food processor add biscoff cookies. 2- 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. 3- 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. 4- Using a spatula, mix until all the butter is well mixed with the crumbs and the mixture resembles wet sand. 5- 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. 6- Once it’s all tightly packed, transfer the pan into the freezer for 30 minutes while you make the filling. 7- 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. 8- 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. 9- 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. 10- 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. 11- 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. 12- 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!
Freezing The Cheesecake
To freeze this cheesecake, cut it into slices. Then place the entire pan in the freezer for 15 to 20 minutes until the slices firm up a bit. Then double wrap each slice in cling sheet and then wrap in aluminum foil individually. Transfer all the wrapped sliced in a ziplock bag and freeze. To thaw, remove them entirely from the aluminum foil and the cling sheet, transfer to serving plate and then let them thaw at room temperature.
Which Heavy Cream To Use
In the US, we get heavy whipped cream which has more than 35% fat. This is what you need for this recipe. In the UK, double cream will be best alternative.
Biscoff Cookie Butter Replacement
Honestly, this is a biscoff cheesecake, so you need biscoff cookie butter for that actual real flavor. However, some other stores and brands like Trader Joe’s, Whole Food also make their own cookie butter and you can use that in place. Another option would be peanut butter but then it won’t be a biscoff cheesecake anymore.
Making The Cheesecake In Advance
This is a great cheesecake to make in advance! You can make the entire cheesecake up to 48 hours in advance. In fact it’s so much better when it’s made in advance.
Tips & 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. Cheesecake will last for up to 3 to 4 days in the refrigerator. If you want to store it longer, you should freeze the slices.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
