This Biscoff cheesecake is the mic drop of all no-bake cheesecake recipes. Made with crushed-up Biscoff cookies, my signature addition is finely ground pecans in the crust—just like I do with my regular cheesecakes, key lime pie bars, and lemon squares. Then comes the light and fluffy espresso cheesecake filling in the center with just the right hint of tang that a good cheesecake demands. And what would a cookie butter cheesecake be without melted lotus biscoff spread on top and more crushed-up cookies? Have mercy! This is dessert heaven!
5 reasons why I love a no bake cheesecake
What ingredients do you need to make a no-bake Biscoff Cheesecake?
Biscoff cookies + cookie butter: These are cinnamon-scented biscuits. I buy sleeves of Biscoff cookies from the cookie aisle in the grocery store. I also like to use the original Biscoff cookie butter for this recipe. But the TJ’s Speculoos or other cookie butter spreads would also work if that’s all you can find. Crush the cookies up with a rolling pin or pulse them in the food processor until you get a fine crumbs for the crust.Ground pecans: This is my favorite addition to homemade cheesecake crusts! The ground pecans give the crust more texture and a lovely flavor that pairs beautifully with the other ingredients in this cheesecake.Butter: Melted and cooled butter helps bind the cookie crumbs and pecans to create the cheesecake crust.Cream cheese: For the cookie butter cheesecake filling, you’ll need room temperature or softened full fat cream cheese. Cold cream cheese just won’t whip up the way we need it to for this recipe.Heavy Cream: Unlike the cream cheese, you’ll want to use COLD heavy cream. When making whipped cream, it’s essential to use heavy cream straight from the refrigerator so that it whips up and becomes light and airy. If it’s a sweltering day, sometimes I’ll put the bowl and the beaters in the freezer for 5-10 minutes before whipping the heavy cream too!Confectioner sugar: powdered sugar helps sweeten the cream cheese mixture for this cheesecake. The combination of cornstarch and sugar that’s naturally in powdered sugar helps give this cheesecake some stability, and the slices cut nice and clean.Espresso powder: Espresso powder helps lend the coffee flavor to the cheesecake center. Since we’re using instant espresso powder, you won’t find any grainy bits in the cheesecake, just pure espresso flavor. Feel free to omit or use less espresso if you’d like. I found the two tablespoons I used were just enough and didn’t make the cheesecake overpoweringly taste like coffee or anything! Even my taste testers (one in particular who doesn’t like coffee) found it delicious!Sour cream: Sour cream is an ingredient often found in cheesecake recipes. I find it’s crucial to have in a no-bake cheesecake. It adds tons of depth and a well-rounded flavor to cheesecake batter.Flavorings: I use a splash of lemon juice to help bring out the natural flavors of the cream cheese and vanilla extract, complementing the other flavors in this dessert.
How to make a no-bake Biscoff Cheesecake:
If you like this recipe, you might also like:
Easy Chocolate Chip Cookie BarsPucker-up Creamy Lemon SquaresToasted Marshmallow Brown Butter Rice Krispies TreatsNew York Style Instant Pot CheesecakeKey Lime Pie Bars
Ingredients: for this recipe, it’s essential to use heavy cream COLD from the refrigerator. The sour cream and cream cheese, however, must be brought to room temperature before mixing. Room temp cream cheese will blend much better than cold cream cheese.Pecans: can simply be omitted from the crust in case of an allergy.Clean slices: I like to wipe the knife on a paper towel in between cuts so that the crumbs/toppings don’t transfer.Leftovers: can be covered and refrigerated for roughly a week. You can also freeze the cheesecake for 3-4 weeks.
