Print

Biscoff No-Bake Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 83 reviews

This Biscoff No-Bake Cheesecake is a luscious, creamy dessert featuring the rich flavor of cookie butter combined with mascarpone and whipped cream. It’s a no-bake treat perfect for those who love the taste of Biscoff cookies and want an easy, elegant dessert. With a crunchy Biscoff cookie crust, a silky mascarpone filling, and optional shaved chocolate topping, this cheesecake is both indulgent and simple to prepare.

Ingredients

Crust

  • 17.6 oz container Biscoff cookies (party pack size)
  • 1 cup coffee (for soaking the cookies)

Filling

  • 14.1 oz jar cookie butter
  • 1 pint heavy whipping cream
  • 8 ounces mascarpone cheese
  • 1/4 cup powdered sugar (adjust to taste)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon

Topping (optional)

  • Shaved chocolate

Instructions

  1. Prepare the crust: Lightly soak the Biscoff cookies in the coffee to soften them slightly without making them soggy. Press the soaked cookies into the bottom of a springform pan or desired serving dish to form an even crust layer.
  2. Make the filling: In a large mixing bowl, whip the heavy whipping cream until stiff peaks form. In a separate bowl, combine the mascarpone, cookie butter, powdered sugar, vanilla extract, and cinnamon until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully incorporated, creating a light, fluffy filling.
  3. Assemble the cheesecake: Spread the filling evenly over the cookie crust, smoothing the top with a spatula.
  4. Chill: Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow it to set properly and the flavors to meld.
  5. Add toppings and serve: Just before serving, optionally garnish the cheesecake with shaved chocolate for added texture and flavor. Slice and enjoy this rich, no-bake dessert.

Notes

  • Adjust the powdered sugar based on the sweetness of your cookie butter and personal preference.
  • Use cold heavy whipping cream for easier whipping and better volume.
  • If you want a firmer crust, you can crush the Biscoff cookies and mix them with melted butter instead of soaking.
  • Chilling time is important; do not skip or shorten it as the cheesecake needs time to set.
  • Store leftovers in the refrigerator and consume within 3-4 days for best quality.

Find it online: https://justsosavory.com/biscoff-no-bake-cheesecake-recipe/