No-Bake Biscoff Cheesecake Bliss

Oh my cheesecake-loving pals, have I got a treat for you today! This No–Bake Biscoff Cheesecake Bliss is like a glorious vacation for your taste buds without all the fuss of turning on the oven. We’re talking creamy, dreamy, with a spicy touch thanks to all those Biscoff cookies. It’s one of those recipes that’s crazy good and just begging you to find a reason to celebrate. You wanna taste cloud-like happiness? Right here.

Okay, let me chat about family gatherings where this cheesecake became our rockstar. My husband, bless his dessert-loving soul, swears this cheesecake is a masterpiece. He’s that guy who paces around the fridge, waiting for it to set. Our little ones (aka mini Critics with picky taste buds) give it two grubby thumbs up! This cheesecake, if I can brag a bit now, has weaved itself into our family’s favorite dessert fabric. The moment it hits the table, there’s an unspoken race to see who can grab the biggest slice. And guess what? The leftovers, if there are any, magically disappear by breakfast. I wonder who did that!

Why You’ll Love This No-Bake Biscoff Cheesecake Bliss

– Because life’s too short to bake every cheesecake.
– Tastes like you slaved over it all day. Spoiler: you didn’t.
– Refrigerate it, forget about it, and come back to pure happiness.

How to Make It

Alright, grab that messy apron and make chaos in your kitchen! You’re gonna blitz those Biscoff cookies like there’s no tomorrow. Seriously, smash those crunchy beauties until they’re a sandy wonderland. Melt some butter and mix it with your crumbled cookies. Resist the urge to just eat that with a spoon — we need a crust!

Press the buttery golden goodness into your pan like you’re making a bed for a cheesecake nap. Pop that in the fridge so it chills out.

Now, for the filling. Whip up the cream cheese until it’s fluffier than your favorite pillow. Add in Biscoff spread and sugar, mix until everyone in the neighborhood knows you’re baking. Stir in some whipped cream — gently now. No need to wrestle with it. Pour it graciously over your waiting crust and smooth the top like you’re icing a cake with all the artistic flair!

Let it chill — literally and figuratively — in the fridge. Do some finger licking because, you deserve a pre-tasting. Now, the hardest part: leaving it alone in the fridge, untouched, for at least 4 hours. Patience, my friends. It pays off.

Ingredient Notes

– Biscoff Cookies: These are like tiny hugs for your taste buds, turned into a crust.
– Cream Cheese: Always go full-fat. Trust me. Pity won’t help if it’s too soft.
– Whipped Cream: Folding it in gently means you’re not angry at it. Just considerate.

Recipe Steps:

1. Crush Biscoff cookies and mix with melted butter.
2. Press mixture into a pan to form a crust. Chill in the fridge.
3. Beat cream cheese, Biscoff spread, and sugar until creamy.
4. Gently fold in whipped cream.
5. Spread filling over crust and smooth the top.
6. Refrigerate for at least 4 hours before serving.

What to Serve It With

Tips & Mistakes

Storage Tips

Stash leftovers (if there are any survivors) in the fridge. Honestly, eating the last cold slice at midnight or sneaking bites for breakfast is the best. No shame, just cheesecake love.

Variations and Substitutions

Run out of Biscoff? Ginger snaps make a wild swap! Got whipped topping instead of whipping cream? That’s some survival skill right there. Skip the sugar? Throw in a splash of maple syrup or honey. When life hands you lemons—make a citrus version. Seriously, just go with what you’ve got and roll with it!

Frequently Asked Questions

No-Bake Biscoff Cheesecake Bliss

This indulgent no-bake cheesecake features creamy layers infused with the rich spiced flavor of Biscoff spread, perfect for an effortless dessert.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups Biscoff cookie crumbs
• ▢ 0.25 cups unsalted butter, melted for crust
• ▢ 16 ounces cream cheese, softened
• ▢ 0.75 cups powdered sugar
• ▢ 1 cup Biscoff spread smooth
• ▢ 1 cup heavy whipping cream chilled
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Mix Biscoff cookie crumbs with melted butter until evenly combined. Press the mixture into the bottom of a springform pan and refrigerate for 15 minutes.
• In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
• Add Biscoff spread and vanilla extract to the cream cheese mixture and blend until well incorporated.
• In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture.
• Spread the mixture evenly over the chilled crust. Refrigerate for at least 4 hours or overnight before serving.

Notes

This no-bake Biscoff cheesecake is perfect for summer gatherings and can be garnished with extra cookie crumbs or caramel drizzle for added flair.