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With crushed Biscoff cookies within the crust and Biscoff unfold within the filling, these no-bake Biscoff cheesecakes are a wealthy, creamy dessert bursting with notes of caramel and cinnamon.
Anybody who is aware of me properly is aware of that I’m not an excellent traveler. Large airports give me nervousness. Pair that with being claustrophobic and the entire expertise makes me itchy, twitchy, and depressing.
The one redeeming a part of flying is the little bundle of Biscoff cookies you get once you fly Delta.
I at all times overlook how pleasant these crisp, caramelly cookies are, however they at all times work to distract me from my airplane environment. Even when it’s only for a couple of minutes.
It was throughout a flight a number of years in the past that I got here up with the thought for these no-bake Biscoff cheesecakes whereas taking my much-needed Biscoff cookie break.
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Pin ItWhat’s Biscoff?
When you aren’t aware of Biscoff, it’s a model of speculoos cookies and speculoos unfold (aka “cookie butter”).
Speculoos cookies are initially from Belgium however are well-liked all through Europe and the US. They’ve a wealthy, caramel-like taste and are spiced with cinnamon. Yow will discover each Biscoff cookies and Biscoff unfold at grocery shops all through the US.
There are additionally some store-brand variations of each the cookies and the unfold. Windmill cookies are often original after speculoos cookies and cookie butter is a typical generic time period for Biscoff unfold.
We love Biscoff cookies and unfold in recipes like Biscoff sandwich cookies, cookie butter lattes, and Biscoff ice cream. My good friend Susannah even makes use of Biscoff cookies in her model of spiced rum balls.
And naturally, we are able to’t overlook these straightforward no-bake Biscoff cheesecakes!
Tips on how to make no-bake Biscoff cheesecakes
When you’re craving cheesecake however don’t wish to activate the oven, these no-bake Biscoff cheesecakes are the right recipe for you. They’re nice through the summer season when it’s too scorching to bake something, and so they’re good for the colder winter months once you’re craving heat spices.
Components you’ll want
You’ll be stunned at how few elements that you must make these scrumptious little cheesecakes. You’ll want:
- 12 Biscoff cookies, crushed into crumbs
- 2 tablespoons melted unsalted butter
- 8 ounces (1 block) softened cream cheese
- 2/3 cup Biscoff Unfold
- 1 teaspoon pure vanilla extract
- 8 ounces thawed whipped topping
The cookies and the butter are for the crust. I’ve used a Biscoff crust earlier than in my no-bake pumpkin cheesecakes and have even swapped it out for the gingersnap crust in my eggnog cheesecake earlier than.
When you’re utilizing a generic model of speculoos cookies, you will have 1 cup of cookie crumbs.
Earlier than making the filling, make sure that your cream cheese has softened to room temperature. When you overlook to set it out forward of time, attempt one in all my ideas for softening cream cheese.
Making this recipe
These cheesecakes are served in particular person dishes. I desire to make use of 6-ounce glass dessert dishes – you’ll get 6 servings. If you wish to serve a bigger group, you can use 4-ounce dishes and get not less than 8 or 9 servings.
To make the crust, stir collectively the cookie crumbs with the melted butter. Divide the crumbs evenly between your serving dishes and press the crust into the bottoms of the bowls.
To make the filling, use a mixer to beat the cream cheese with the Biscoff unfold till clean and creamy. This can take about 3 minutes. Add the vanilla till mixed.
Change to a spatula and fold within the thawed whipped topping till no streaks stay.
Now spoon or pipe the filling on high of the crusts. Cowl with plastic wrap and refrigerate for not less than 2 hours earlier than serving.
Simply earlier than serving, garnish with further whipped topping or home made whipped cream and Biscoff cookies or cookie crumbs, if desired.
Make-ahead & storage
These no-bake Biscoff cheesecakes want to sit back within the fridge for not less than 2 hours earlier than serving, in order that they’re a fantastic choice to make forward of time. You may simply make these cheesecakes the day earlier than you propose to serve them – simply wait to garnish them till proper earlier than serving.
The cheesecakes will hold within the fridge for as much as 3 days. Preserve them lined with plastic wrap in order that they don’t decide up any funky odors out of your fridge!
I don’t suggest freezing the cheesecakes, although. The feel of the filling might not be fairly the identical after thawing.
Recipe FAQs
When you plan to eat these no-bake Biscoff cheesecakes the identical day you make them, you’ll be able to attempt utilizing whipped cream as a substitute of whipped topping. Nonetheless, whipped cream doesn’t maintain up fairly the identical as whipped topping, so it might not do as properly if you wish to make the cheesecakes greater than only a few hours forward.
If you need extra wiggle room to retailer the cheesecakes for longer, I counsel utilizing stabilized whipped cream as a substitute. It should maintain up higher over time so your Biscoff cheesecake filling doesn’t get weepy.
If you need an entire cheesecake, extra like my traditional no-bake cheesecake, I counsel growing the crust quantities to 1 ½ cups of cookie crumbs and three tablespoons of melted butter. This could higher fill a 9-inch springform pan.
You may also wish to enhance the filling quantity if you need a thicker cheesecake, however that’s as much as you and the way a lot filling you want in your cheesecakes.
This Biscoff cheesecake filling gained’t arrange utterly agency like a standard baked cheesecake, but it surely ought to be positive for slicing slices chilly from the fridge. If you need some additional insurance coverage, pop it into the freezer for a bit of bit earlier than slicing simply to get it additional chilly.
In a medium bowl, stir collectively the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your particular person serving dishes and press into the bottoms of the dishes to type a crust layer.
In a big bowl, with an electrical mixer, beat the cream cheese and Biscoff Unfold on medium-high velocity till clean and creamy, about 3 minutes. Add vanilla and blend to mix. Utilizing a rubber spatula, fold within the whipped topping till properly blended and no streaks stay.
Evenly pipe or spoon the filling into particular person serving dishes. Cowl with plastic wrap and refrigerate for not less than 2 hours earlier than serving.
If desired, garnish with further whipped topping and Biscoff cookie crumbs.
Serving: 16-ounce dish, Energy: 440kcal, Carbohydrates: 36g, Protein: 6g, Fats: 31g, Saturated Fats: 14g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Trans Fats: 0.2g, Ldl cholesterol: 54mg, Sodium: 224mg, Potassium: 141mg, Fiber: 0.5g, Sugar: 19g, Vitamin A: 691IU, Calcium: 89mg, Iron: 1mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
