No-Bake Biscoff Cheesecake

Total Time Prep: 30 min. + freezing
Yield 8 servings
This decadent no-bake Biscoff cheesecake is rich, creamy, and chock-full of speculoos and cookie butter.

Ingredients

  • 2 cups Biscoff cookies plus 10 to 12 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

  1. 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.
  2. 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 10-12 Biscoff cookies until filling is covered (breaking cookies as needed). Top with remaining filling.
  3. Freeze for one hour or refrigerate, covered, overnight.
  4. 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.
  5. Serve cheesecake with whipped cream and additional Biscoff cookies.
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
Recipe Creator

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