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Biscoff No-Bake Cheesecake Recipe

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4.2 from 6 reviews

A decadent and creamy Biscoff No-Bake Cheesecake featuring layers of coffee-dipped Biscoff cookies, smooth mascarpone whipped cream, and rich cookie butter. This easy-to-make dessert requires no baking, making it perfect for any occasion.

Ingredients

Base and Layers

  • 17.6 oz container Biscoff cookies (party pack size)
  • 1 cup coffee (for dipping cookies)
  • 14.1 oz jar cookie butter, divided (1/4 cup for whipped cream, 1/3 cup per layer, plus extra for drizzling)

Whipped Cream Mixture

  • 1 pint heavy whipping cream
  • 8 ounces mascarpone cheese
  • 1/4 cup powdered sugar (adjust to taste)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon

Optional Toppings

  • Shaved chocolate (for garnish)
  • Cookie crumbles (from reserved or extra Biscoff cookies)

Instructions

  1. Make the whipped cream mixture: In a large mixing bowl, combine the heavy whipping cream, mascarpone cheese, powdered sugar, vanilla extract, cinnamon, and 1/4 cup of cookie butter. Use a hand or stand mixer to whip the mixture until stiff peaks form, creating a smooth and creamy filling.
  2. Prepare the cookie base: Pour coffee into a shallow dish. Quickly dip each Biscoff cookie into the coffee to lightly soak them without making them too soggy. Place the dipped cookies side by side in an even layer inside an 8x8 inch dish. Note: this step can be skipped if you prefer the cookies dry.
  3. Warm the remaining cookie butter: Scrape the remaining cookie butter into a small bowl. Gently warm the cookie butter until just melted and spreadable, being careful not to overheat it to prevent melting the whipped cream during assembly.
  4. Assemble the first layer: Drizzle about 1/3 cup of the warmed cookie butter evenly over the cookie layer. Then spoon half of the prepared whipped cream mixture over the cookies and smooth it out evenly.
  5. Create the second layer: Repeat the process by dipping another layer of Biscoff cookies in coffee, placing them on top of the whipped cream. Drizzle another 1/3 cup of cookie butter over this layer, followed by the remaining whipped cream mixture evenly spread on top.
  6. Finish and chill: Drizzle the remaining cookie butter over the final whipped cream layer. Sprinkle cookie crumbles and shaved chocolate on top as desired for garnish. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften and the flavors to meld.

Notes

  • You can skip dipping the cookies in coffee if you prefer a crunchier texture.
  • Adjust powdered sugar to taste depending on your desired sweetness.
  • Do not overheat the cookie butter when melting; it should be just spreadable to avoid melting the whipped cream layers.
  • Refrigerating overnight yields the best texture and flavor integration.
  • Optional shaved chocolate and cookie crumbles add texture and enhance the presentation.

Find it online: https://dishcooks.com/biscoff-no-bake-cheesecake-recipe/