Creamy No Bake Biscoff Cheesecake

5 from 8 votes

Enjoy the spiced caramel flavor of Biscoff cookies in this creamy no bake cheesecake! It's filled with cookie butter and has a crunchy crust.

Prep Time20

Cook Time0

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 473kcal

32 whole (250 g) Biscoff cookies one 8.8oz package, plus extra for topping (optional)
7 tablespoons (98 g) unsalted butter measured then melted

Chop the Biscoff cookies and melted butter in a food processor until it resembles wet sand.
Press the cookie crumbs evenly into the bottom of a springform pan using the bottom of a glass, measuring cup, or your hands.
Place the crust in the freezer while making the cheesecake filling.

Using an electric mixer (recommended) or hand whisk, whip the heavy cream to stiff peaks. This is when the cream is thick enough to hold its shape.
In a separate large bowl, stir the cream cheese until smooth. Mix in the sour cream, lemon juice, powdered sugar, and vanilla extract really well. Stir in the cookie butter.
Gently fold the whipped cream into the cream cheese mixture just until combined.
Spread the cheesecake filling over the frozen crust. Cover and refrigerate overnight.
To remove the cheesecake after it's set, run a knife along the edge of the pan and then unclamp and lift up the sides. Carefully slide the cheesecake onto a serving plate, decorate as you like, slice, and enjoy!

Storage: Store Biscoff cheesecake in an airtight container in the refrigerator for 4 days or in the freezer for up to 1 month.

Nutrition: The provided nutrition information is an estimate per slice, assuming 10 slices are cut. Accuracy is not guaranteed.