Easy No-Bake Biscoff Cheesecake Recipe

Cheesecakes are a favorite of many, and for good reason. Be it a baked cheesecake or a no-bake one, they taste delicious. So, if you also crave a cheesecake often but want a simple recipe that doesn’t require hours in the kitchen, you are in luck. Here is an easy five-ingredient, no-bake Biscoff cheesecake recipe that will satisfy your cravings and come together in under 30 minutes.

Although it does require a few hours to set (overnight is best), the result is a creamy, crumbly cheesecake ready to be devoured. This recipe is excellent for beginners, as no special skills are required to make this dreamy treat.

The best part is you can make it three days ahead and save it in the refrigerator to indulge whenever needed. Alternatively, you can freeze the Biscoff cheesecake if you want to make it further in advance. Just thaw it in the refrigerator for 24 hours before serving.

Ingredients

For the base

•  2 ½ cups Biscoff biscuits, crushed
•  ⅓ cup unsalted butter, melted

The Biscoff cheesecake mixture

•  1 ½ cups double cream 
•  2 cups full-fat cream cheese
•  1 cup Biscoff spread

For topping

•  ¾ cup Biscoff spread, melted
•  ½ cup Biscoff biscuits, crushed

Preparation

1. To make the no-bake Biscoff cheesecake, combine the crushed Biscoff biscuits with the melted butter and press into a tin. Chill in the fridge.
2. Meanwhile, pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it’s very thick and holds its shape.
3. Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
4. Pop into the fridge for at least 3 hours (leaving it overnight is preferable).
5. Just an hour before serving, melt the Biscoff spread in a pan (don’t let it get too hot).
6. Remove the Biscoff cheesecake from the fridge and pour the melted Biscoff spread over the top while still in the tin.
7. Smooth it gently with the back of a spoon until the top is completely covered (don’t touch the mixture).
8. Sprinkle the remaining crushed Biscoff biscuits around the edge for decoration. 
9. Return the Biscoff cheesecake to the fridge for another hour. You could cut cheesecake sooner, but the slice won’t come out neat.

Your creamy, no-bake Biscoff cheesecake is ready to be enjoyed with your friends and family. You can skip pouring the melted Biscoff on the cheesecake and serve it as it is. We can guarantee it will taste just as delicious.

However, use a tin with either a springform or a removable base to remove the dessert easily. Take a warm dinner knife and run it around the edge of the cheesecake before removing it. If you have a removable base, keep the tin on a tall glass and carefully press down so the sides can slip lower than the cheesecake so you can easily remove it.

Get the ingredients today and make this no-bake Biscoff cheesecake for your loved ones on any occasion. And don’t forget to share your experience with us in the comment section below.