The Ultimate No-Bake Biscoff Cheesecakecake (6 Ingredients)
A creamy and easy no-bake Biscoff cheesecake made with just 6 ingredients. No oven, no gelatin — just cookie butter magic!
Equipment
- Springform pan
- Mixing bowls
- Rubber spatula
- Electric mixer (or stand mixer)
Ingredients
- For the crust
- 9 ounces Biscoff cookies crushed
- 6 tablespoons butter see notes for vegan option
- For the filling
- 2 1/2 cups cream cheese softened (see notes)
- 1/4 cup superfine sugar
- 1 cup Biscoff spread smooth
- 1 1/4 cups heavy cream see notes
- For the frosting
- 1/2 cup Biscoff spread melted
- 1/4 cup Biscoff cookies crushed
Instructions
- Line an 8-inch springform pan with parchment paper.
- Mix crushed Biscoff cookies with melted butter. Press into pan and refrigerate.
- Beat cream cheese and superfine sugar until fluffy. Add Biscoff spread and mix. Add heavy cream and beat until thickened.
- Spread filling over crust and chill for at least 6 hours or overnight.
- Pour melted Biscoff spread over set cheesecake. Sprinkle crushed cookies on top and chill for 30 more minutes.
Notes
Use vegan butter, cream cheese, and double cream for a dairy-free version.
Store in fridge, covered, for up to 2 weeks.
Freeze in a shallow container for up to 6 months.