No bake Biscoff cheesecake
This easy No Bake Biscoff Cheesecake will delight Biscoff lovers! An amazingly creamy no bake cheesecake made with Biscoff cookies and cookie spread.
Equipment
- 9 inch springform pan
- 9 inch springform pan
- food processor/blender
- spatula for mixing
- measuring cups
Ingredients
- 24 oz softened cream cheese (3 packs)
- 3 tbl melted butter
- 1 1/2 cups cold full fat heavy cream
- 1 1/2 cup powdered sugar
- 14 oz speculoos cookie butter or Biscoff spread ( 1 jar)
- 1/3 cup caramel bits
- 1/4 cup milk
- 8 oz Biscoff cookies
Instructions
- First, start with crushing the Biscoff cookies to make the bottom layer of your cheesecake. You can do that by either using a blender, food processor, or you can add the cookies into a Ziploc bag then using a rolling pin crush the cookies. (reserve 1/3 cup of crushed biscoff cookies for the top)Leave 1 cookie whole, you will use this at the end to place on top of the cheesecake.
- To the crushed cookies add 3 table spoons melted butter. Mix well.
- Next, add the crushed Biscoff cookies to the bottom of a 9 inch springform pan. Press down the crumbled cookie on the bottom of the form.
- Place the springform with the cookie base into the freezer, let it chill until you make the filling.
- To a large bowl, add 3 blocks of room temperature cream cheese. Using either a hand mixer or a kitchen aid mixer. Beat the cream cheese on high until it is smooth with no clumps visible, mix for about 5 minutes.You really want the cream cheese to be smooth. This will result in a silkier cheesecake!
- To the cream cheese add 9oz of speculoos or biscoff spread, mix on medium speed for 2 minutes to combine. Make sure to scrape the sides with a rubber spatula to insure everything is incorporated.
- Once the cream cheese and the cookie butter are combined, mix in 1 1/2 cup of powdered sugar. ( mix it in with the spatula before mixing it with the mixer so the sugar doesn’t fly all over your kitchen)
- Add 1 1/2 cups of cold heavy cream to the cream cheese and the cookie butter. Start mixing it in with a mixer on a low speed, then gradually increase the speed to medium high for 2 minutes.The cream will thicken as you mix it in.
- Take the springform with the crust out of the freezer. Pour the cream cheese filling into the springform pan. Place the cheesecake in the fridge to set for at least 8 hours or best is over night.
- once the no bake Biscoff cheesecake has set, its time to make the caramel cookie butter sauce for the top!
- To make the caramel Biscoff/ speculoos topping, to a small saucepan add 1/3 cup of caramel bits, 1/4 cup milk and the rest of the cookie butter. Place it on the stove and turn it to a low heat.
- Constantly mix it to prevent any burning, also make sure not to turn the heat up. This will take about 3-5 minute’s. It will be smooth and creamy.
- Let the caramel cookie butter sauce cool before pouring it over the cheesecake. Once the sauce is cooled, pour the caramel over the cheesecake (while its still in the springform)Using a spoon smooth out the caramel topping all over the top of the cheesecake.
- Lastly, use the reserved crushed Lotus Biscoff cookies and sprinkle it on the parameter of the springform.
- Place one whole Biscoff cookie in the center of the cheesecake. Place in the fridge so the caramel cookie butter topping sets. Cool it for at least an hour.
- Best served cold, Enjoy!