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With crushed Biscoff cookies within the crust and Biscoff unfold within the filling, these no-bake Biscoff cheesecakes are a wealthy, creamy dessert bursting with notes of caramel and cinnamon.
Anybody who is aware of me effectively is aware of that I’m not a great traveler. Large airports give me anxiousness. Pair that with being claustrophobic and the entire expertise makes me itchy, twitchy, and depressing.
The one redeeming a part of flying is the little bundle of Biscoff cookies you get while you fly Delta.
I all the time overlook how pleasant these crisp, caramelly cookies are, however they all the time work to distract me from my airplane environment. Even when it’s only for a couple of minutes.
It was throughout a flight a number of years in the past that I got here up with the concept for these no-bake Biscoff cheesecakes whereas taking my much-needed Biscoff cookie break.
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Pin ItWhat’s Biscoff?
When you aren’t conversant in Biscoff, it’s a model of speculoos cookies and speculoos unfold (aka “cookie butter”).
Speculoos cookies are initially from Belgium however are widespread all through Europe and the US. They’ve a wealthy, caramel-like taste and are spiced with cinnamon. Yow will discover each Biscoff cookies and Biscoff unfold at grocery shops all through the US.
There are additionally some store-brand variations of each the cookies and the unfold. Windmill cookies are often customary after speculoos cookies and cookie butter is a standard generic time period for Biscoff unfold.
We love Biscoff cookies and unfold in recipes like Biscoff sandwich cookies, cookie butter lattes, and Biscoff ice cream. My pal Susannah even makes use of Biscoff cookies in her model of spiced rum balls.
And naturally, we will’t overlook these simple no-bake Biscoff cheesecakes!
How you can make no-bake Biscoff cheesecakes
When you’re craving cheesecake however don’t wish to activate the oven, these no-bake Biscoff cheesecakes are the proper recipe for you. They’re nice in the course of the summer season when it’s too scorching to bake something, and so they’re good for the colder winter months while you’re craving heat spices.
Substances you’ll want
You’ll be stunned at how few elements it’s good to make these scrumptious little cheesecakes. You’ll want:
- 12 Biscoff cookies, crushed into crumbs
- 2 tablespoons melted unsalted butter
- 8 ounces (1 block) softened cream cheese
- 2/3 cup Biscoff Unfold
- 1 teaspoon pure vanilla extract
- 8 ounces thawed whipped topping
The cookies and the butter are for the crust. I’ve used a Biscoff crust earlier than in my no-bake pumpkin cheesecakes and have even swapped it out for the gingersnap crust in my eggnog cheesecake earlier than.
When you’re utilizing a generic model of speculoos cookies, you have to 1 cup of cookie crumbs.
Earlier than making the filling, ensure that your cream cheese has softened to room temperature. When you overlook to set it out forward of time, attempt certainly one of my suggestions for softening cream cheese.
Making this recipe
These cheesecakes are served in particular person dishes. I desire to make use of 6-ounce glass dessert dishes – you’re going to get 6 servings. If you wish to serve a bigger group, you might use 4-ounce dishes and get no less than 8 or 9 servings.
To make the crust, stir collectively the cookie crumbs with the melted butter. Divide the crumbs evenly between your serving dishes and press the crust into the bottoms of the bowls.
To make the filling, use a mixer to beat the cream cheese with the Biscoff unfold till easy and creamy. This may take about 3 minutes. Add the vanilla till mixed.
Swap to a spatula and fold within the thawed whipped topping till no streaks stay.
Now spoon or pipe the filling on high of the crusts. Cowl with plastic wrap and refrigerate for no less than 2 hours earlier than serving.
Simply earlier than serving, garnish with extra whipped topping or home made whipped cream and Biscoff cookies or cookie crumbs, if desired.
Make-ahead & storage
These no-bake Biscoff cheesecakes want to sit back within the fridge for no less than 2 hours earlier than serving, so that they’re an ideal choice to make forward of time. You might simply make these cheesecakes the day earlier than you propose to serve them – simply wait to garnish them till proper earlier than serving.
The cheesecakes will hold within the fridge for as much as 3 days. Maintain them lined with plastic wrap so that they don’t decide up any funky odors out of your fridge!
I don’t advocate freezing the cheesecakes, although. The feel of the filling might not be fairly the identical after thawing.
Recipe FAQs
When you plan to eat these no-bake Biscoff cheesecakes the identical day you make them, you’ll be able to attempt utilizing whipped cream as an alternative of whipped topping. Nevertheless, whipped cream doesn’t maintain up fairly the identical as whipped topping, so it could not do as effectively if you wish to make the cheesecakes greater than only a few hours forward.
If you’d like extra wiggle room to retailer the cheesecakes for longer, I recommend utilizing stabilized whipped cream as an alternative. It should maintain up higher over time so your Biscoff cheesecake filling doesn’t get weepy.
If you’d like an entire cheesecake, extra like my basic no-bake cheesecake, I recommend growing the crust quantities to 1 ½ cups of cookie crumbs and three tablespoons of melted butter. This could higher fill a 9-inch springform pan.
You may also wish to improve the filling quantity if you’d like a thicker cheesecake, however that’s as much as you and the way a lot filling you want in your cheesecakes.
This Biscoff cheesecake filling gained’t arrange fully agency like a standard baked cheesecake, nevertheless it needs to be fantastic for reducing slices chilly from the fridge. If you’d like some additional insurance coverage, pop it into the freezer for a bit bit earlier than slicing simply to get it additional chilly.
In a medium bowl, stir collectively the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your particular person serving dishes and press into the bottoms of the dishes to kind a crust layer.
In a big bowl, with an electrical mixer, beat the cream cheese and Biscoff Unfold on medium-high pace till easy and creamy, about 3 minutes. Add vanilla and blend to mix. Utilizing a rubber spatula, fold within the whipped topping till effectively blended and no streaks stay.
Evenly pipe or spoon the filling into particular person serving dishes. Cowl with plastic wrap and refrigerate for no less than 2 hours earlier than serving.
If desired, garnish with extra whipped topping and Biscoff cookie crumbs.
Serving: 16-ounce dish, Energy: 440kcal, Carbohydrates: 36g, Protein: 6g, Fats: 31g, Saturated Fats: 14g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Trans Fats: 0.2g, Ldl cholesterol: 54mg, Sodium: 224mg, Potassium: 141mg, Fiber: 0.5g, Sugar: 19g, Vitamin A: 691IU, Calcium: 89mg, Iron: 1mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
