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Creamy No-Bake Biscoff Cheesecake

A luscious no-bake cheesecake with a crunchy Biscoff cookie crust and creamy filling that balances sweetness with subtle acidity.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams Biscoff cookies Crushed for the crust.
  • 100 grams unsalted butter Melted to bind the cookies together.
For the filling
  • 500 grams cream cheese At room temperature for smooth mixing.
  • 200 ml heavy whipping cream To create a light and fluffy texture.
  • 200 grams sour cream Adds creaminess and tang.
  • 50 ml lemon juice For brightening flavor.
  • 100 grams powdered sugar To sweeten the filling.
  • 1 teaspoon vanilla extract For warm flavor.
  • 150 grams creamy cookie butter Drizzled into the filling for extra flavor.

Method
 

Preparation
  1. Crush the Biscoff cookies until fine and mix with the melted butter. Press the mixture firmly into the bottom of a springform pan to form a solid crust.
  2. Refrigerate the crust for about 30 minutes to set and firm up before adding the filling.
Making the Filling
  1. In a large mixing bowl, beat the cream cheese until smooth, then add sour cream, lemon juice, powdered sugar, and vanilla extract, mixing until well combined.
  2. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  4. Drizzle in the cookie butter and fold until just combined, keeping some swirls visible.
Assembling
  1. Pour the filling over the chilled crust, spreading it evenly.
  2. Refrigerate for at least 4 hours or overnight until firm.
  3. Garnish with extra Biscoff cookies and a drizzle of cookie butter before slicing and serving.

Notes

Ensure that the cream cheese is at room temperature before mixing. For clean slices, dip your knife in hot water before cutting.