No-Bake Biscoff Cheesecake with Spiced Cookie Crust
A luscious no-bake cheesecake layered on a warm spiced Biscoff cookie crust, finished with whipped cream and caramel drizzle. This american-inspired desserts 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.
Ingredients
- 200 g Biscoff cookies
- 80 g unsalted butter
- 450 g cream cheese
- 100 g granulated sugar
- 240 ml heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 60 ml caramel sauce
- for garnish, about 120 ml whipped cream
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does No-Bake Biscoff Cheesecake with Spiced Cookie Crust take to make?
Total time is about 28 minutes (20 min prep + 8 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 Spiced Cookie 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 Spiced Cookie 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 Spiced Cookie Crust for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Spiced Cookie 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.
