No-Bake Biscoff Cheesecake Recipe
Biscoff cheesecake combines the rich caramel and cinnamon spice flavors of biscoff cookies with a velvety, mousse-like filling for a decadent dessert that’s easy to make, and requires no oven to set.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Keyword: easy dessert recipe, freezer pie, no bake dessert, party and entertaining
Servings: 12
Author: Jess Smith via Inquiring Chef
Cost: $6.00
Food Processor
Stand or Handheld Mixer
Pie Plate
For Crust:
- 30 biscoff cookies
- 4 tablespoons melted unsalted butter
For Filling:
- 1 cup whipping cream
- 1 8 ounce package cream cheese, softened to room temperature
- 1 cup cookie butter, plus a few extra tablespoons for topping (Biscoff spread or Speculoos)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
In a food processor, pulse the cookies until very finely ground. Add the melted butter and pulse a few times until evenly combined. Press the cookies into the bottom of a pie pan.
Beat the whipping cream until stiff peaks are formed. Add the softened cream cheese and cookie butter and beat on high just until evenly combined. Add the powdered sugar and salt beat until the filling is smooth. Pour the filling over the crust. Refrigerate until firm, at least 3 hours.
Just before serving, melt the remaining few Tablespoons of cookie butter and drizzle over the top of the pie.
Calories: 358kcal | Carbohydrates: 30g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 143mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg