I wrote this cheese cake recipe with a grin, since it doubles as a no bake cheesecake, a biscoff dessert, and a creamy cheesecake recipe that fits right in with easy cheesecake recipes. If you searched biscoff cheesecake recipe or no bake dessert recipes, you found the right kitchen table. I keep the steps short and clean. Crunchy cookies meet soft cream. The bowl stays neat and the mixer hums. You press, you whisk, you chill. The crust tastes like warm spice. The filling sits smooth and light. Each slice stands tall and looks glossy on the plate. I learned this one the hard way when I rushed the chill time. Do not be like me. Give the cake a long rest. Then lift the ring and breathe in that cookie smell. Serve cold with a calm hand. We eat, we laugh, we go back for another small slice.
Table of Contents
- 1 Key Takeaways
- 2 Easy No Bake Biscoff Cheesecake Recipe
- 3 Ingredients for No Bake Biscoff Cheesecake
- 4 How to Make No Bake Biscoff Cheesecake
- 5 Tips for Making No Bake Biscoff Cheesecake
- 6 Making No Bake Biscoff Cheesecake Ahead of Time
- 7 Storing Leftover No Bake Biscoff Cheesecake
- 8 Try these Dessert next
- 9 No Bake Biscoff Cheesecake
- 10 Nutrition
1 Key Takeaways
I am Linda from Cook Daily Recipe at https www cookdailyrecipes com and I love a calm kitchen. This no bake Biscoff cheesecake rests in the fridge and sets smooth. The crust packs warm spice and a light crunch. The filling tastes creamy and clean.
We skip the oven so the base stays cool and firm. A springform pan helps with clean slices. A long chill keeps the edges neat.
For flavor balance I add lemon for lift and a touch of salt for focus. For serving I use a hot dry knife and small plates. Less mess. More joy.
2 Easy No Bake Biscoff Cheesecake Recipe
This is our gentle cheese cake recipe and it welcomes new bakers. I keep steps short and tools simple. The same cheese cake recipe reads quick and friendly and it lives on our table. I say it again in case your eyes skim. Cheese cake recipe right here and it loves a quiet fridge.
I crush cookies and melt butter. The bowl smells like caramel and spice. I press the mix into the pan. The base sets cold and steady.
I whisk cream cheese with sugar until smooth. I fold in whipped cream. I stir in Biscoff spread and vanilla. The batter looks glossy and light. It pours well and settles in the pan with one soft tap.
3 Ingredients for No Bake Biscoff Cheesecake
Lotus Biscoff cookies I crush them fine so the crumbs hold tight. The taste brings warm spice and caramel notes that pair with the cool cream.
Unsalted butter I melt it and stir it through the crumbs. The mix turns into damp sand that presses into a steady base.
Fine salt A small pinch sharpens sweet flavor and keeps the crust from tasting flat. One small change makes a clear lift.
Cream cheese Full fat and soft. I beat it until smooth so the filling sets without lumps. Cold cream meets soft cheese and the bowl stays neat.
Heavy cream I whip it to soft peaks. It lightens the filling and helps the cake slice clean. No bake cheesecake loves this texture.
Powdered sugar I sift it so the mix turns sleek. The sweetness stays even from edge to center.
Biscoff spread Cookie butter adds body and a deep cookie note. It folds into the cream cheese and brings that classic biscoff dessert vibe.
Pure vanilla A small pour rounds sharp notes and makes the filling smell warm and calm.
Lemon juice Fresh juice adds a light tang. It keeps each bite bright and it balances the sweet finish in this creamy cheesecake recipe.
4 How to Make No Bake Biscoff Cheesecake
Step 1 Line a springform pan with paper and grease the sides. Crush the cookies and stir in salt. Pour in melted butter and mix until it clumps like wet sand.
Step 2 Press the crumbs into the pan base with a flat glass. Pack the edge so it holds shape. Chill the pan so the base firms up.
Step 3 Beat cream cheese with powdered sugar until smooth. Whip cold heavy cream to soft peaks in a clean bowl. Fold the whipped cream into the cheese.
Step 4 Stir in Biscoff spread with vanilla and lemon. The batter turns glossy. Spoon it over the crust and level the top with a spatula.
Step 5 Tap the pan once to release air. Cover and chill for six hours. Overnight gives the best slices for easy cheesecake recipes and for any no bake dessert fan.
5 Tips for Making No Bake Biscoff Cheesecake
Chill time sets structure. I give the cake a long rest so the edge cuts clean. Rushing makes soft slices that lean on the plate.
Warm your knife in hot water and dry it before each cut. The blade moves through the filling and leaves smooth sides. Wipe and repeat.
For stronger spice use extra crumbs on top. For a richer bite swap a third of the cream cheese with mascarpone. For less sweet add more lemon. This fits the spirit of a biscoff cheesecake recipe that flexes for taste.
6 Making No Bake Biscoff Cheesecake Ahead of Time
I make the crust one day and the filling the next. The base keeps well in the fridge in the pan. Plastic wrap keeps the scent in.
Fill and chill the day before you serve. The texture reaches peak the next day. The top takes a soft gloss and the center holds firm.
Add the warm spread and cookie crumble close to serving. This keeps the finish crisp. It also helps if you plan photos for easy no bake Biscoff cheesecake fans.
7 Storing Leftover No Bake Biscoff Cheesecake
Cover slices and keep them cold. Three days in the fridge works well. The crust stays tidy and the filling keeps shape.
For longer storage freeze single slices on a tray. Then wrap tight and label. Thaw in the fridge until the center turns soft again.
For lunch boxes pack small bars. A cold pack helps. The treat arrives chilled and the cookie note still shines.
8 Try these Dessert next
9 No Bake Biscoff Cheesecake
No Bake Biscoff Cheese Cake Recipe by Linda
Ingredients
Crust
- 250 g Lotus Biscoff cookies, finely crushed
- 100 g unsalted butter, melted
- 1 pinch fine salt
Filling
- 500 g full fat cream cheese, room temp
- 300 ml heavy cream, cold
- 120 g powdered sugar, sifted
- 150 g Biscoff spread
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
Topping
- 100 g Biscoff spread, warmed until just fluid
- 6 to 8 Biscoff cookies, roughly crushed
- A few pinches flaky salt, optional
Instructions
Crust
- Line a 23 cm springform with baking paper. Lightly grease the sides.
- Stir cookie crumbs with salt, then add melted butter until the mix looks like wet sand.
- Tip into the pan. Press firm with the base of a glass. Chill while you mix the filling.
Filling
- Beat cream cheese with powdered sugar until smooth and glossy. Scrape the bowl.
- Beat the cold cream to soft peaks in a clean bowl.
- Whisk Biscoff spread with vanilla and lemon juice into the cream cheese.
- Fold the whipped cream into the cheese mix in two gentle turns until no streaks show.
- Spoon the batter over the crust and level the top. Tap the pan to release air.
- Cover and chill for at least 6 hours, or overnight for best slices.
Topping
- Warm the Biscoff spread until it flows, then let it cool until just thick.
- Unmold the cake. Pour the spread over the top and nudge it to the edge.
- Scatter crushed cookies and a touch of flaky salt. Slice with a hot dry knife.
10 Nutrition
Serving size one twelfth. Calories four three two. Fat twenty eight grams. Saturated fat sixteen grams. Carbs thirty eight grams. Sugar twenty seven grams. Protein six grams. Sodium two eighty milligrams. Values are home estimates and may vary with brand.
We care about balance at Cook Daily Recipe. Pair one slice with fresh berries or a small mug of coffee. The spice and the cream meet the fruit and the brew.
For readers who track macronutrients this cake brings clear energy for a small treat. Eat slow and enjoy the cookie aroma and the cool texture.
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