No-Bake Biscoff Cheesecake with Spiced Cookie Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luscious no-bake cheesecake layered on a warm spiced Biscoff cookie crust, finished with whipped cream and caramel drizzle. This American-inspired recipe, ready in about 28 minutes, layers Biscoff cookies, unsalted butter, cream cheese 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 10, 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.

Prep: 20 min Cook: 8 min Serves 10 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Crush 200 g Biscoff cookies finely using a food processor. Melt 80 g unsalted butter and mix into the crushed cookies with 1/2 tsp ground cinnamon and 1/4 tsp ground ginger until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8 minutes until fragrant and slightly golden. Remove and cool.
  2. Step 2: In a large bowl, beat 450 g cream cheese with 100 g granulated sugar until smooth and creamy, about 3 minutes. Add 1 tsp vanilla extract.
  3. Step 3: In a separate bowl, whip 240 ml heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined, keeping the mixture light and airy.
  4. Step 4: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight until set.
  5. Step 5: Before serving, spread 60 ml caramel sauce over the cheesecake and garnish with dollops of 120 ml whipped cream. Slice and serve chilled.

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