Biscoff Cheesecake (No Bake)

Here’s what you will need

• Biscoff Cookies: These golden, caramelized cookies are the backbone of this recipe. Crushed into fine crumbs, they make the most irresistible cheesecake base—crunchy, buttery, and packed with those signature warm spices. If you’re a fan of graham cracker crusts, get ready to fall in love with this upgrade.
• Melted Butter: Binds the cookie crumbs together and adds rich flavor to the crust. Once chilled, it helps everything firm up into that perfect sliceable layer.
• Mascarpone or Cream Cheese: The creamy heart of this cheesecake! Go for full-fat cream cheese (the kind that comes in blocks, not tubs) for the best texture. Mascarpone cheese is another excellent option – it’s less tangy and perfect for desserts.
• Biscoff Spread (Cookie Butter): This dreamy spread is made from ground-up Biscoff cookies and it adds that unmistakable flavor to the cheesecake filling. You’ll mix it into the batter and then drizzle more on top for a glossy, decadent finish. Trader Joe’s Speculoos Spread is a good substitution.
• Cream: Whipped cream keeps the filling light and airy, adding mousse-like softness that really sets this cheesecake apart.
• Powdered Sugar and Vanilla Extract: Sweetness and a splash of real vanilla extract brings out the toasty caramel notes and gives the cheesecake that rich, bakery-style flavor.

How to Make Biscoff Cheesecake

Make the cookie crust

1. Put an entire pack of Biscoff cookies (minus 4 which you will use later) into a mini chopper and pulse until you have fine crumbs. Reserve a tablespoon of the crumbs to decorate the cheesecake later.
2. Put the remaining crumbs in a bowl and add the melted butter. Mix together until they resemble wet sand.

3. Tip the cookie crust into a 23cm (9inch) springform cake tin lined with baking paper. Press down with your fingers to create an even base for your cheesecake. Chill in the freezer while you prepare the cheesecake filling.

Make the cheesecake filling

1. Add the double cream into a large bowl (ideally a chilled metal bowl) and whisk on medium speed until peaks form. Keep an eye on the cream to avoid overwhipping. Put the cream in the fridge to chill while you make the filling.
2. Put the cookie spread, mascarpone cheese, icing sugar, vanilla extract and salt in a mixing bowl. Beat together with a hand or stand mixer on low -medium speed until combined. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl then beat again, briefly.

3. Use a spatula to gently fold the whipped cream into the cheesecake filling until no white streaks remain. The texture should be thick and fluffy, not runny.

Assemble the cheesecake and chill

1. Pile the filling on top of the chilled base and level with a spatula. Tap the tin gently on the counter so that filling settles. Chill in the fridge overnight or for at least 8 hours to allow the cheesecake to set.

Decorate your cheesecake

1. The following day run a hot knife around the edge of the tin to loosen the cheesecake and gently remove the cake ring. Use the tip of a knife to loosen the cheesecake from base of tin and then transfer cheesecake onto a platter using a cake lifter. Place the cheesecake in the freezer for 30 minutes.
2. Heat the remaining Biscoff spread in the microwave for 40 seconds and stir until it is runny and smooth. Take cheesecake out of the freezer and pour the Biscoff over the centre of the cake, quickly spreading it outwards with an offset spatula so that it covers the whole cheesecake.
3. Whisk the cream and pipe around the edge of the cheesecake (this is optional) and decorate with the reserved Biscoff crumbs and biscuits.
4. Keep chilled until ready to serve. Run a knife under hot water, wipe dry and slice the cheesecake, wiping the knife clean with each slice. This cheesecake is very rich so I would suggest you cut small slices!