No-Bake Biscoff Cookie Butter Cheesecake: The Easiest Dessert Recipe Ever!

Ingredients

• 20 pieces Biscoff Cookies (crushed into fine crumbs)
• 4 tablespoons Unsalted Butter (melted)
• 8 ounces Cream Cheese (softened to room temperature)
• 1/2 cup Granulated Sugar (regular white sugar)
• 1 teaspoon Pure Vanilla Extract (for flavor)
• 1 cup Heavy Whipping Cream (chilled, for whipping)
• 1/2 cup Biscoff Spread (smooth cookie butter, for filling)
• 2 tablespoons Biscoff Spread (for drizzling on top)
• 2 tablespoons Biscoff Cookies (crushed, optional for extra texture)
• 4 pieces Lotus Cookies (whole, for garnish)
• 1/2 cup Heavy Whipping Cream (chilled, whipped for topping)

Instructions

1. Crush Cookies

   Place 20 Biscoff cookies in a Ziploc bag and crush with a rolling pin until fine crumbs form.

   Time: PT5M

2. Make Crust

   Melt 4 tbsp unsalted butter, pour over the cookie crumbs, and mix until the mixture looks wet and holds together when pressed.

   Time: PT3M

3. Press Crust

   Press the crumb‑butter mixture evenly into the bottom of a 9‑inch springform pan, using a heavy‑bottomed glass or the back of a spoon for an even layer.

   Time: PT2M

4. Chill Crust

   Place the pan in the refrigerator to set while you prepare the filling.

   Time: PT5M

5. Beat Cream Cheese

   In a large bowl, beat 8 oz softened cream cheese with an electric hand mixer on medium speed until smooth, about 3 minutes.

   Time: PT3M

6. Add Sugar and Vanilla

   Add 1/2 cup granulated sugar and 1 tsp vanilla extract to the cream cheese and mix until well combined.

   Time: PT2M

7. Whip Heavy Cream

   In a chilled metal bowl, whip 1 cup cold heavy cream with the hand mixer until stiff peaks form, about 5 minutes.

   Time: PT5M

8. Fold Cream into Cheese

   Gently fold the whipped cream into the cream‑cheese mixture until just combined, being careful not to deflate the cream.

   Time: PT2M

9. Add Biscoff Spread

   Swirl in 1/2 cup smooth Biscoff spread and, if desired, 2 tbsp crushed Biscoff cookies for extra texture.

   Time: PT2M

10. Assemble Cheesecake

    Pour the filling over the chilled crust, smoothing the top with an offset spatula.

    Time: PT2M

11. Drizzle & Swirl

    Warm 2 tbsp Biscoff spread, drizzle over the top, and use a chopstick (or toothpick) to create decorative swirls.

    Time: PT3M

12. Cover & Chill

    Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set.

    Time: PT0M

13. Finish & Serve

    Before serving, pipe dollops of freshly whipped cream on top and garnish with whole Lotus cookies.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g