No-Bake Biscoff Cheesecake with Graham Cracker Crust
A luscious no-bake cheesecake featuring the rich caramel flavor of Biscoff cookie spread atop a crunchy graham cracker crust. This american-inspired desserts ready in about 25 minutes layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup Biscoff cookie spread
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 6 tbsp melted unsalted butter, mixing until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator for 20 minutes to set.
- Step 2: In a large bowl, beat 16 oz softened cream cheese with 1 cup Biscoff cookie spread, 3/4 cup powdered sugar, and 1 tsp vanilla extract using an electric mixer on medium speed until smooth and creamy, about 3 minutes.
- Step 3: In a separate chilled bowl, whip 1 cup heavy cream on high speed until stiff peaks form, about 4-5 minutes. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light.
- Step 4: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until firm.
- Step 5: Before serving, loosen the edges with a knife and remove the springform ring. Slice and enjoy this rich, no-bake Biscoff cheesecake.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Biscoff Cheesecake with Graham Cracker Crust take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Biscoff Cheesecake with Graham Cracker Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Biscoff Cheesecake with Graham Cracker Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Biscoff Cheesecake with Graham Cracker Crust for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Biscoff Cheesecake with Graham Cracker Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
