No Bake Biscoff Cheesecake

5 from 4 reviews

This no bake Biscoff cheesecake is super decadent! It has a biscoff cookie crust, no bake cookie butter cheesecake, a layer of melted cookie butter and crumbled cookies in the middle. Topped with melted cookie butter and more crushed cookies.

Prep Time40

Chilling Time6

Total Time6 40

Servings: slices

Calories: 509kcal

Author: Stephanie Rutherford

Ingredients

Biscoff Cookie Crust

3 cups Biscoff cookie crumbs
2 TBSP Brown sugar packed light or dark
10 TBSP Unsalted butter melted

Biscoff Cookie Butter Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature
1 cup Biscoff cookie butter
1 tsp Pure vanilla extract
1 1/4 cup Heavy cream
1/2 cup Powdered sugar
1/4 cup Biscoff cookie butter melted for center
1 cup Biscoff cookie crumbs for center

Biscoff Cookie Butter Topping

3/4 cup Biscoff cookie butter melted
1/2 cup Crushed biscoff cookies for decorating

US - Metric

Instructions

Biscoff Cookie Crust

Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
Using a food processor, blend the cookies into crumb. Add in the brown sugar and melted butter and mix. It should be like wet sand.
3 cups Biscoff cookie crumbs, 2 TBSP Brown sugar, 10 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust down.
Place in the freezer to set while you make the cheesecake batter.

Biscoff Cookie Butter Cheesecake

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add in the sour cream, cookie butter, and vanilla. Mix on medium speed until combined. Make sure to scrape the bowl.
1/2 cup Sour cream, 1 cup Biscoff cookie butter, 1 tsp Pure vanilla extract
Using a metal bowl with a whisk attachment, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
1 1/4 cup Heavy cream, 1/2 cup Powdered sugar
Pour the whipped cream into the cheesecake batter. Use the rubber spatula to gently fold the whipped cream into the batter. Be gentle to not knock the air out of the whipped cream.
Pour half of the cheesecake batter into the pan. Drizzle the melted cookie butter on top of the batter. Top with the cookie crumbs. Top with the rest of the cheesecake batter.
1/4 cup Biscoff cookie butter, 1 cup Biscoff cookie crumbs
Cover with foil and place in the fridge for at least 6 hours or overnight.

Cookie Butter Topping

Melt the cookie butter in a microwave safe bowl in the microwave for 30 seconds. Stir with a spoon.
3/4 cup Biscoff cookie butter
Take the cheesecake out of the pan and remove the parchment paper circle. Pour the melted cookie batter on top of the cheesecake. Spread it with an offset spatula. Decorate with more Biscoff cookie crumbles.
1/2 cup Crushed biscoff cookies

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition