Description
Indulge in this creamy No-Bake Vanilla Bean Biscoff Cheesecake—easy, oven-free, and bursting with cookie butter bliss! A buttery Biscoff crust, velvety vanilla filling, and luscious Biscoff drizzle make this dessert irresistible.
Ingredients
Crust
- 315 grams Biscoff cookies
- 65 grams melted butter
- 1 tablespoon Biscoff spread
cheesecake filling
- 2 vanilla beans
- 400 grams cream cheese
- 100 grams powdered sugar
- 50 grams Biscoff spread
- 200 grams heavy whipping cream
decorate
- 100 grams Biscoff spread
Instructions
Crust
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Blend Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.
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In a bowl, combine crumbs with melted butter and a spoonful of Biscoff spread until the texture resembles wet sand. Adjust butter as needed.
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Firmly press the mixture into a springform pan, building up the sides first, then the base. Freeze for at least 15-20 minutes to set.
cheesecake filling
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Work the room-temperature cream cheese until smooth. Split the vanilla bean, scrape seeds into the cream cheese, and mix well.
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Fold in Biscoff spread until fully combined.
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In another bowl, beat heavy cream (35% fat or higher) with powdered sugar to soft peaks (peaks should gently droop). Avoid overwhipping!
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Fold whipped cream into the cream cheese mixture in two batches, using a spatula. Stop once just combined to prevent graininess.
Build the cheesecake
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Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
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Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours
decorate
- Microwave Biscoff spread until runny, then drizzle over the cheesecake. Tilt the pan to spread it. Let set for 5 minutes.
- Release the springform and cut into slices. Serve cold.
Notes
- Room Temperature Cream Cheese – Ensure your cream cheese is fully softened to avoid lumps in the filling. Cold cream cheese won’t blend smoothly.
- Use High-Fat Heavy Cream (35% or more) – Lower-fat cream won’t whip properly and may result in a runny cheesecake.
- Whip Cream to Soft Peaks Only – Overwhipping can make the filling grainy or too stiff. Stop when the cream holds gentle peaks that slightly droop.
- Chill the Crust Before Adding Filling – Press the Biscoff crust into the pan and refrigerate for at least 15-20 minutes to prevent crumbling when sliced.