Ultimate Biscoff Cheesecake Recipe Easy No-Bake Crust and Crumble Topping
A rich, creamy no-bake biscoff cheesecake with a caramelized cookie crust and crunchy crumble topping, perfect for any occasion and easy to prepare.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 200g (7 oz) Biscoff cookies, crushed finely
- 100g (7 tbsp) unsalted butter, melted
- 450g (16 oz) cream cheese, softened (full-fat)
- 120g (1 cup) powdered sugar, sifted
- 200g (¾ cup) Biscoff spread, smooth
- 240ml (1 cup) heavy cream, cold
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 100g (3.5 oz) Biscoff cookies, roughly chopped
- 50g (3½ tbsp) butter, melted
- 2 tbsp brown sugar (optional)
Instructions
- Prepare the Crust: Crush 200g (7 oz) of biscoff cookies into fine crumbs using a food processor or rolling pin. Mix in 100g (7 tbsp) melted unsalted butter until crumbs hold together. Press firmly into the base of an 8 or 9-inch springform pan. Chill in fridge for 15-20 minutes.
- Make the Filling: Beat softened cream cheese (450g/16 oz) until smooth. Gradually add powdered sugar (120g/1 cup), mixing well. Blend in biscoff spread (200g/¾ cup) and vanilla extract (1 tsp) until combined.
- Whip the Cream: Whip cold heavy cream (240ml/1 cup) until soft peaks form. Gently fold whipped cream into cream cheese mixture in batches to keep it light and airy.
- Add Lemon Juice: Stir in 1 tablespoon fresh lemon juice to balance sweetness.
- Assemble the Cheesecake: Pour filling over chilled crust and smooth top. Cover loosely and refrigerate at least 4 hours or overnight to set.
- Prepare the Crumble Topping: Mix roughly chopped biscoff cookies (100g/3.5 oz) with melted butter (50g/3½ tbsp) and brown sugar (2 tbsp, optional) until crumbly. Scatter over set cheesecake before serving.
- Serve and Enjoy: Release springform pan sides carefully. Slice with a warm knife dipped in hot water and wiped dry between cuts. Serve chilled.
Notes
Keep cheesecake chilled until serving to maintain texture. Use a warm knife dipped in hot water for clean slices. Overwhipping cream causes grainy texture; whip to soft peaks only. Press crust firmly to avoid crumbling. Refrigerate at least 4 hours or overnight for best results.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 475
- Sugar: 28
- Sodium: 250
- Fat: 32
- Saturated Fat: 19
- Carbohydrates: 38
- Fiber: 1
- Protein: 6
Keywords: biscoff cheesecake, no-bake cheesecake, biscoff cookies, easy dessert, no-bake crust, crumble topping, creamy cheesecake