Description
This no bake Biscoff cheesecake features a creamy, tangy filling atop a spiced caramel cookie crust, all without turning on the oven. It’s an effortless, crowd-pleasing dessert perfect for any occasion.
Ingredients
Scale
- Crust
- 1½ cups crushed Biscoff cookies (about 20 cookies)
- 4 tbsp melted vegan butter or coconut oil
- Filling
- 16 oz softened cream cheese (dairy-free if needed)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or chilled coconut cream
- Optional Garnish
- Crumbled Biscoff cookies
- Melted Biscoff spread
- Fresh berries or edible flowers
Instructions
- Combine crushed Biscoff cookies and melted vegan butter. Press into a springform pan and chill for 15 minutes.
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix well.
- Gently fold in whipped cream or coconut cream.
- Spread the filling evenly over the chilled crust.
- Garnish with melted Biscoff spread or crumbled cookies.
- Chill for at least 4 hours or overnight.
- Slice and serve chilled.
Notes
- For a gluten-free version, use gluten-free cookies and dairy-free cream cheese.
- You can freeze individual slices for up to 3 months.
- Coconut cream or aquafaba can replace whipped cream for a vegan version.
- Add-ins like cinnamon, chopped nuts, or fruit compote make great variations.
- Keep tools cold when whipping cream for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~350
- Sugar: ~20g
- Sodium: ~200mg
- Fat: v
- Saturated Fat: ~12g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~30mg (varies with dairy-free ingredients)