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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 properly is aware of that I’m not traveler. Massive 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 neglect 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 thought for these no-bake Biscoff cheesecakes whereas taking my much-needed Biscoff cookie break.
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Pin ItWhat’s Biscoff?
For those who aren’t accustomed to 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. You 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 normally long-established after speculoos cookies and cookie butter is a typical 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 neglect these simple no-bake Biscoff cheesecakes!
How one can make no-bake Biscoff cheesecakes
For those who’re craving cheesecake however don’t need to activate the oven, these no-bake Biscoff cheesecakes are the right recipe for you. They’re nice in the course of the summer season when it’s too scorching to bake something, they usually’re good for the colder winter months while you’re craving heat spices.
Elements you’ll want
You’ll be stunned at how few substances it’s worthwhile 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.
For those who’re utilizing a generic model of speculoos cookies, you’ll need 1 cup of cookie crumbs.
Earlier than making the filling, be certain that your cream cheese has softened to room temperature. For those who neglect to set it out forward of time, strive one among 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 at the least 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 clean and creamy. This can 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 prime of the crusts. Cowl with plastic wrap and refrigerate for at the least 2 hours earlier than serving.
Simply earlier than serving, garnish with extra whipped topping or do-it-yourself 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 at the least 2 hours earlier than serving, so that they’re an excellent choice to make forward of time. You possibly can simply make these cheesecakes the day earlier than you intend to serve them – simply wait to garnish them till proper earlier than serving.
The cheesecakes will maintain within the fridge for as much as 3 days. Hold 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 is probably not fairly the identical after thawing.
Recipe FAQs
For those who plan to eat these no-bake Biscoff cheesecakes the identical day you make them, you’ll be able to strive utilizing whipped cream as an alternative of whipped topping. Nonetheless, whipped cream doesn’t maintain up fairly the identical as whipped topping, so it could not do as properly if you wish to make the cheesecakes greater than just some hours forward.
In order for you extra wiggle room to retailer the cheesecakes for longer, I counsel utilizing stabilized whipped cream as an alternative. It’s going to maintain up higher over time so your Biscoff cheesecake filling doesn’t get weepy.
In order for you an entire cheesecake, extra like my traditional no-bake cheesecake, I counsel 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 additionally need to enhance 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 received’t arrange fully agency like a conventional baked cheesecake, but it surely ought to be tremendous for slicing slices chilly from the fridge. In order for you some further insurance coverage, pop it into the freezer for somewhat bit earlier than slicing simply to get it further 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 clean and creamy, about 3 minutes. Add vanilla and blend to mix. Utilizing a rubber spatula, fold within the whipped topping till properly blended and no streaks stay.
Evenly pipe or spoon the filling into particular person serving dishes. Cowl with plastic wrap and refrigerate for at the least 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 info is mechanically calculated, so ought to solely be used as an approximation.
