No-Bake Biscoff Cheesecake With Cookie Butter Swirl
Servings 12
Ingredients
For the crust
- 5 tbsp unsalted butter melted
- 2 cups Biscoff cookies finely crushed
- 1 tbsp granulated sugar
For the filling
- 16 oz full-fat cream cheese room temperature
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1/2 cup Biscoff cookie butter spread
- 1 1/4 cup heavy whipping cream cold
For the topping
- 1/3 cup Biscoff cookie butter spread warmed slightly
- Crushed Biscoff cookies for garnish (optional)
Instructions
- Make the crust. Add Biscoff cookies to a food processor and pulse until you have fine crumbs. Transfer to a bowl and mix in the melted butter and sugar until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate while you make the filling.
- Beat the cream cheese. In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Add the sifted powdered sugar and vanilla extract and beat again until fluffy and well combined.
- Add the cookie butter. Add the 1/2 cup of Biscoff spread to the cream cheese mixture and beat until fully incorporated and smooth.
- Whip the cream. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. This usually takes 3-4 minutes.
- Fold together. Add the whipped cream to the cream cheese mixture in two additions, folding gently with a spatula until just combined. Do not overmix.
- Fill the pan. Pour the filling over the prepared crust and smooth the top with an offset spatula.
- Add the swirl. Warm the remaining 1/3 cup of Biscoff spread in the microwave for 10-15 seconds until loose. Drizzle it over the top of the cheesecake. Use a toothpick or skewer to swirl it into a marbled pattern.
- Chill. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Serve. Run a thin knife around the edge of the springform before releasing the latch. Garnish with crushed Biscoff cookies if desired. Slice and serve cold.
Notes
Store leftovers covered in the fridge for up to 5 days. The cheesecake can also be frozen (without the cookie garnish) for up to 1 month — thaw overnight in the fridge before serving.