WHY MAKE IT
A little comfort, a lot of flavor.
A crisp spiced-cookie base with a fluffy cookie-butter cream cheese filling. This guide breaks the recipe into practical steps, with a few details that help you get the texture and timing right.
Before you start
Use block-style cream cheese and cream with at least 35% fat. This soft-set cake needs a full overnight chill.
THE RECIPE
No-Bake Biscoff Cheesecake
10 servings · 25 minutes preparation · 0 minutes cooking · 500 minutes cooling, chilling or resting
Ingredients
Step-by-step instructions
- Line the base of an 8-inch springform pan. Crush cookies, combine with melted butter, and press firmly into the base. Chill for 20 minutes.
- Beat cream cheese, 200 g spread, powdered sugar, and vanilla until smooth.
- In a separate bowl whip cold cream to firm peaks. Fold into the cheese mixture in three additions, keeping as much air as possible.
- Spread over the crust and smooth the top. Cover and refrigerate for at least 8 hours, preferably overnight.
- Warm the remaining spread just enough to pour, let it cool slightly, and drizzle over the chilled cake. Unmold and slice cold.
Kitchen notes
Use block-style cream cheese and cream with at least 35% fat. This soft-set cake needs a full overnight chill.
Storage & make-ahead
Allow at least 8 hours chilling beyond the active time. Keep covered in the refrigerator up to 3 days.
An original recipe guide inspired by themes in our Pinterest research. Recipe has not been independently kitchen-tested. AI-generated image is illustrative; your finished dish may look different.
