Easy No-Bake Biscoff Cheesecake Recipe

Begin by crushing the Biscoff cookies into fine crumbs. You can do this by placing them in a food processor or putting them in a zip-top bag and crushing them with a rolling pin.

In a bowl, combine the crushed cookies with the melted butter. Stir until well combined and the mixture resembles wet sand.

Press the mixture into the base of a springform pan (8 or 9 inches). Use the back of a spoon to press it down firmly to create an even crust. Chill the crust in the refrigerator for 10–15 minutes to set.

Prepare the Cheesecake Filling:

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Add the powdered sugar and continue to beat until combined and fluffy.

In a separate bowl, gently warm the Biscoff cookie butter until it’s slightly runny (you can microwave it for 15-20 seconds). Add the cookie butter to the cream cheese mixture and beat until everything is fully combined and smooth.

Assemble the Cheesecake:

Pour the cream cheese mixture over the chilled cookie crust, spreading it out evenly.

Smooth the top with a spatula for a neat finish.

Chill the Cheesecake:

Place the cheesecake in the refrigerator to set for at least 4 hours, or preferably overnight for the best results.

Serve:

Once the cheesecake is set, carefully remove it from the springform pan.

Garnish with crushed Biscoff cookies or a drizzle of Biscoff cookie butter for extra flavor.

Slice and serve chilled!

Serving and Storage Tips:

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