Biscoff Cookie Butter Cheesecake
No-bake Biscoff Cookie Butter Cheesecake with a buttery Biscoff cookie crust and a creamy, fluffy filling infused with rich caramelized Biscoff cookie butter. Perfect chilled for a smooth, indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4-6 hours chilling time
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups crushed Biscoff cookies (about 20 cookies)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup Biscoff cookie butter (plus extra for topping)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
Optional toppings: whipped cream, crushed Biscoff cookies, drizzled Biscoff cookie butter, caramel sauce
Instructions
- Make the crust: Combine crushed Biscoff cookies, granulated sugar, and melted butter until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan or pie dish. Chill in refrigerator.
- Prepare the filling: Beat cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream until light and fluffy.
- Assemble cheesecake: Pour filling over chilled crust, spreading evenly. Smooth the top and tap pan gently to release air bubbles.
- Chill: Cover with plastic wrap and refrigerate for 4–6 hours until set. For faster setting, freeze for 2–3 hours.
- Add toppings: Drizzle extra Biscoff cookie butter over top and garnish with whipped cream, crushed cookies, or caramel sauce as desired.
- Serve: Remove from pan carefully, slice, and serve chilled.
Notes
Crust Swap: Use graham cracker crumbs or crushed ginger snaps instead of Biscoff cookies.
Flavored Filling: Add espresso powder for a mocha twist.
Vegan Version: Substitute cream cheese and heavy cream with plant-based alternatives.
Nutty Crunch: Add chopped toasted pecans or almonds to crust.
Chocolate Addition: Swirl melted chocolate or sprinkle cocoa powder on top before chilling.
Store cheesecake covered in refrigerator up to 4 days or freeze up to 1 month.
Thaw frozen cheesecake overnight in refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
