Biscoff No Bake Cheesecake (Edit recipe)

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Love cheesecake but don’t want to turn on the oven? This No-Bake Biscoff Cheesecake is the ultimate indulgence—rich, creamy, and packed with that irresistible spiced cookie flavor.

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Original Recipe

PREP TIME

45 minutes

COOK TIME

—

INGREDIENTS

9

Serves: 12

Ingredients

1 Biscoff Classic Cookies - Lotus Biscoff, 250 g
5 Tbsp Butter, Unsalted, melted, 70 g
2 Cream Cheese, Full Fat, 16 oz
.75 cup Powdered Sugar
.5 cup Biscoff Cookie Butter - Lotus Biscoff, 200 g
1 tsp Vanilla Extract
tsp Biscoff Cookie Butter - Lotus Biscoff, emulsion
1 Cool Whip, container of
Biscoff Cookie Butter - Lotus Biscoff, The rest of the cookie butter for topping (200g)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put cookies in food processor to create cookie crumbs. Place 2 tbsp to the side for topping.
Add melted butter to cookie crumbs.
Place cookie crumb blend in springform pan and smooth out to flatten
Place crust in freezer while you prepare filling.
Combine the cream cheese and powdered sugar and mix until smooth & creamy.
Add your 1/2 c of cookie butter.
Add your vanilla and cookie butter emulsion and mix.
Fold in your container of cool whip.
Pour mixture on top of the cookie crust and smooth out.
Place in the fridge for at least 6 hours to overnight.
The next day take the leftover cookie butter and melt in microwave.
Let cool for a bit.
Pour the melted cookie butter over top of cheesecake.
Place back in fridge to chill for an additional 2 hours.
Decorate your cheesecake how ever like. I did a cookie butter drizzle, coated the outside with cookie crumbs and placed a cookie in the center.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	133
Fat:	9 g
Carbohydrates:	13 g
Protein:	2 g
Cholesterol:	13 g
Sodium:	22 mg
Fiber:	0 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.