No-Bake Biscoff Cheesecake with Chocolate
This No-Bake Biscoff Cheesecake with Chocolate is a creamy, rich no-bake cheesecake made with a buttery Biscoff cookie crust, smooth cookie butter filling, and an optional swirl of melted dark chocolate. With layers of spiced cookies, sweet cream cheese, and a smooth Biscoff topping.
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It is a make-ahead dessert to serve during Christmas, Thanksgiving, Friendsgiving, or any holiday dinner. It’s also great for birthdays, family celebrations, or weekend get-togethers.
If you love cheesecakes, these Creamy Banana Pudding Cheesecake and Snickers Cheesecake.
How to Make No-Bake Biscoff Cheesecake with Chocolate
Ingredients you’ll need for the Crust and Layers
Ingredients you’ll need for the Filling
Ingredients you’ll need for the Topping
Step-by-Step Guide
1. Crush the Biscoff cookies into fine crumbs and divide them into two equal portions. Set aside one cup for the crust and the other cup for the middle layer.
2. Mix the first cup of cookie crumbs with the melted butter until everything is evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator while you prepare the filling.
3. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the Biscoff spread and vanilla extract, then mix until everything is well combined.
4. In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
5. If you’d like a chocolate twist, fold in the melted dark chocolate chips. Make sure the chocolate has cooled slightly before adding it to the filling.
6. Spread half of the cheesecake filling evenly over the chilled cookie crust.
7. Sprinkle the remaining cup of crushed Biscoff cookies over the filling to create a crunchy middle layer. Add the rest of the cheesecake mixture on top and smooth the surface with a spatula.
8. Cover and refrigerate for at least 6 hours or overnight until the cheesecake is fully set.
9. In a small saucepan or microwave-safe bowl, warm the heavy cream and Biscoff spread together until smooth and pourable.
10. Let the mixture cool slightly before pouring it over the chilled cheesecake. Spread it gently across the top, allowing it to settle into an even layer.
11. Sprinkle crushed Biscoff cookies and chocolate shavings over the top for a little extra crunch and decoration.
12. Carefully remove the cheesecake from the springform pan, slice into 12 portions, and serve chilled.
Serve & Enjoy!
Important Recipe Notes
- Use softened cream cheese: Let your cream cheese sit at room temperature before mixing. This helps create a smooth filling without lumps.
- Keep the heavy cream cold: Cold cream whips more easily and helps give the cheesecake a light, creamy texture.
- The cheesecake needs at least 6 hours in the refrigerator to set properly. Overnight chilling is even better if you’re making it ahead.
- Add the chocolate twist: Melted dark chocolate gives the filling a richer flavor. You can leave it out if you prefer a classic Biscoff cheesecake.
- Dip a sharp knife in warm water and wipe it clean between slices for neat cheesecake pieces.
- This cheesecake is a great make-ahead dessert for parties and holidays. Prepare it the day before and add the final garnish before serving.
- Keep leftover cheesecake covered in the refrigerator for up to 4 days.
No-Bake Biscoff Cheesecake with Chocolate
Instructions
- Crush the Biscoff cookies into fine crumbs and divide them into two equal portions. Set aside one cup for the crust and the other cup for the middle layer.
- Mix the first cup of cookie crumbs with the melted butter until everything is evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the Biscoff spread and vanilla extract, then mix until everything is well combined.
- In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- If you'd like a chocolate twist, fold in the melted dark chocolate chips. Make sure the chocolate has cooled slightly before adding it to the filling.
- Spread half of the cheesecake filling evenly over the chilled cookie crust.
- Sprinkle the remaining cup of crushed Biscoff cookies over the filling to create a crunchy middle layer. Add the rest of the cheesecake mixture on top and smooth the surface with a spatula.
- Cover and refrigerate for at least 6 hours or overnight until the cheesecake is fully set.
- In a small saucepan or microwave-safe bowl, warm the heavy cream and Biscoff spread together until smooth and pourable.
- Let the mixture cool slightly before pouring it over the chilled cheesecake. Spread it gently across the top, allowing it to settle into an even layer.
- Sprinkle crushed Biscoff cookies and chocolate shavings over the top for a little extra crunch and decoration.
- Carefully remove the cheesecake from the springform pan, slice into 12 portions, and serve chilled.
