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A slice of creamy no bake Biscoff cheesecake with a graham cracker crust and caramel topping, garnished with swirls of whipped cream, is lifted from a white plate. A blurred background shows more cheesecake, napkins, and stacked utensils.
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No Bake Biscoff Cheesecake

This No Bake Biscoff Cheesecake is made with a buttery cookie crust, a creamy Biscoff cheesecake filling and topped with a layer of melted Biscoff spread and whipped cream. It's a holiday gift in a spring form pan.
Prep Time30 minutes
Chill Time7 hours
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 552kcal
Author: Danielle Lima

Equipment

  • 8 inch round springform pan

Ingredients

Crust

  • 32 Biscoff cookies, crushed (approximately 2 cups)
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 tsp. gelatine powder
  • 1/4 cup water
  • 1 cup heavy whipping cream
  • 16 oz. block cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup Biscoff spread, softened

Topping

  • 3/4 cup Biscoff spread, softened
  • 1 cup whipped cream (optional)

Instructions

  • Line the base of an 8-inch round springform tin with parchment paper.  Set aside.
  • Add the crushed biscoff cookies and melted butter to a large mixing bowl.  Mix until well combined and the mixture resembles wet sand.  Press the mixture firmly into the base of the prepared baking tin and transfer to the fridge to begin setting while making the filling.
  • To bloom the gelatine, add the water to a small mixing bowl, and sprinkle over the gelatine powder.  Whisk until well combined.  Leave to sit for 5 minutes or until the gelatine is firm.  Microwave for 15-20 seconds, or until liquid.  Do not let the water and gelatin mixture get too hot, remove when the mixture becomes a liquid. Whisk once again until smooth, then set aside to cool for 5 minutes.
  • Add the heavy cream to the bowl of a stand mixer.  Beat on a medium-high speed using a wire whisk attachment for 2-3 minutes, or until stiff peaks form.  Transfer to another mixing bowl and set aside.
  • Without cleaning the stand mixer bowl or whisk attachment, Add the softened cream cheese, granulated sugar and vanilla extract to the bowl.  Beat on a medium speed for 1-2 minutes, scraping the sides of the bowl as necessary, until the mixture is smooth and well combined.
  • Add the cooled gelatine and softened Biscoff spread to the bowl and beat on a low-medium speed until just combined.  Fold through the whipped cream.
  • Spoon the cheesecake filling over the crust layer, and smooth the surface.  Transfer to the fridge to set for at least 6 hours, preferably overnight.
  • Melt the Biscoff spread for the topping in the microwave for 20-30 seconds, or until melted,  then spread over the cheesecake filling.  Return to the fridge to set for a further 30 minutes.
  • Remove the cheesecake from the tin, then decorate the cheesecake with the whipped cream, if using, before slicing and serving.

Notes

  • Heavy cream whips best when it is cold straight from the fridge.
  • Blooming the gelatine before using hydrates the gelatine, and allows it to mix into the cheesecake filling without clumping
  • It’s important not to let the gelatine boil when reheating, as this will affect its setting abilities.
  • This is not meant to be a low calorie dessert, use low calorie options at your own discretion. 
  • Nutritional information is an estimate and will vary with substitutions.  

Nutrition

Serving: 1slice | Calories: 552kcal | Carbohydrates: 42g | Protein: 4g | Fat: 41g | Saturated Fat: 19g | Monounsaturated Fat: 2g | Cholesterol: 58mg | Sodium: 274mg | Potassium: 2mg | Sugar: 27g
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