Print

Vanilla Biscoff No Bake Cheesecake

Vanilla Biscoff No Bake Cheesecake
Print Recipe

This Vanilla Biscoff No Bake Cheesecake offers a luscious and creamy dessert experience with the warmth of spiced Biscoff cookies and a subtle vanilla essence. It requires no oven, making it an ideal no-fuss treat that blends a crisp cookie crust with a smooth, airy filling. Perfect for any occasion, this versatile cheesecake can be customized with various toppings or dietary modifications, delivering an impressive and indulgent dessert everyone will love.

Ingredients

Scale

For the Crust

  • 200g Biscoff cookies (about 1 ½ cups crumbs)
  • 100g unsalted butter, melted (about 7 tablespoons)

For the Cheesecake Filling

  • 450g cream cheese, softened (about 2 cups)
  • 100g powdered sugar (¾ cup)
  • 1 teaspoon vanilla extract
  • 150g Biscoff spread (about ½ cup)
  • 240ml heavy cream (1 cup)

Optional Garnishes

  • Crushed Biscoff cookies
  • Whipped cream
  • Fresh berries or caramel drizzle

Instructions

  1. Prepare the Crust: Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Melt the unsalted butter and mix thoroughly with the cookie crumbs. Press the mixture firmly into the base of a springform pan to form an even and compact crust. Refrigerate while preparing the filling to help the crust set firmly.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, mixing until fully incorporated without lumps. Stir in vanilla extract and Biscoff spread, blending until the mixture is uniform. Whip the heavy cream separately until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture.
  3. Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula for a uniform surface. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set and flavors to meld.
  4. Serve and Enjoy: Remove the cheesecake carefully from the springform pan once set. Garnish with crushed Biscoff cookies, whipped cream, or other preferred toppings. Slice and serve chilled for a luxuriously creamy and flavorful dessert.

Notes

  • Soften cream cheese at room temperature before mixing to avoid lumps.
  • Whip heavy cream just to soft peaks for a fluffy filling.
  • Chill the assembled cheesecake for at least 6 hours, overnight preferred, for best texture.
  • Press crust firmly to prevent crumbling when sliced.
  • Use a knife heated under hot water and dried before slicing to achieve clean cuts.

Nutrition

Keywords: Vanilla Biscoff cheesecake, no bake cheesecake, Biscoff dessert, creamy cheesecake, spiced cookie crust, easy dessert, no oven cheesecake, gluten-free option

Find it online: https://sophiemelody.com/vanilla-biscoff-no-bake-cheesecake/