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Biscoff No Bake Cheesecake

Biscoff No Bake Cheesecake

theurbanhomemakermama
Love cheesecake but don’t want to turn on the oven? This No-Bake Biscoff Cheesecake is the ultimate indulgence—rich, creamy, and packed with that irresistible spiced cookie flavor. 
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Prep Time 45 minutes
Chill Time 12 hours
Total Time 12 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 480 kcal

Equipment

  • 1 9 in spring form pan
  • Food Processor

Ingredients
  

  • 1 package lotus cookies 250g
  • 5 Tbsp melted butter 70g
  • 2 pack original cream cheese 16 oz
  • 3/4 cup powdered sugar
  • 1/2 cup biscoff cookie butter 200g
  • 1 tsp vanilla
  • 1 tsp cookie butter emulsion
  • 1 container of cool whip
  • The rest of the cookie butter for topping 200g

Instructions
 

  • Put cookies in food processor to create cookie crumbs. Place 2 tbsp to the side for topping.
  • Add melted butter to cookie crumbs.
  • Place cookie crumb blend in springform pan and smooth out to flatten
  • Place crust in freezer while you prepare filling.
  • Combine the cream cheese and powdered sugar and mix until smooth & creamy.
  • Add your 1/2 c of cookie butter.
  • Add your vanilla and cookie butter emulsion and mix.
  • Fold in your container of cool whip.
  • Pour mixture on top of the cookie crust and smooth out.
  • Place in the fridge for at least 6 hours to overnight.
  • The next day take the leftover cookie butter and melt in microwave.
  • Let cool for a bit.
  • Pour the melted cookie butter over top of cheesecake.
  • Place back in fridge to chill for an additional 2 hours.
  • Decorate your cheesecake how ever like. I did a cookie butter drizzle, coated the outside with cookie crumbs and placed a cookie in the center.

Video

Nutrition

Calories: 480kcal
Keyword cheesecake, cookie butter, cookies, dessert
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