No Bake Biscoff Cheesecake
This rich and creamy No Bake Biscoff Cheesecake has a Biscoff cookie butter swirl inside a Biscoff cookie crust.
Update – the recipe is now included in this post
Is the weather still hot where you live?
It’s pretty much cooled down here in PA. I guess fall is coming around the corner pretty soon.
Maybe I’m a little late with this no-bake recipe, but it’s never too late for No Bake Biscoff Cheesecake right?
I wanted to be showcase what I do best without being too boring. And what do I do best around here? Normally I’d say cupcakes, but cheesecake is slowly taking the lead.
I don’t even know where all of these cheesecake recipes came from. I guess because I’m so terrible at pies, cheesecake makes up for it.
And what is better than making it up with eggless No Bake Biscoff Cheesecake?
If you’ve been here before, you know I have a huge assortment of cheesecake. Big cheesecakes, small cheesecakes, stuffed cheesecakes, swirled cheesecakes, bar cheesecakes, cheesecake parfaits, cheesecake-stuffed fruit. What am I missing?
Recently on Twitter, I had someone ask me for a no bake cheesecake recipe. I personally didn’t have one, so I did some research.
Everything I found used whipped topping in a tub (commonly referred to as Cool Whip).
Now don’t get me wrong – I grew up with Cool Whip. However, I’ve heard rumors – bad rumors – about the ingredient list is, so I try to stay away from it.
Besides, you only need whipping cream, a little bit of sugar, and a few minutes to make real whipped cream.
No additives that you can’t pronounce. No mysterious ingredients. Just you, cream, and sugar.
I also know that between hot weather and people’s fears of baking cheesecake, this egg free No Bake Biscoff Cheesecake would be quite a hit.
No cracking, no water baths, no oven. Just you and your mixer (and a way to crush cookies).
But come on. You didn’t think I was just going to give you a plain ol’ no-bake cheesecake now, did you? Of course I had to put a twist on it.
For the past few months now, I’ve been harassed…err….highly encouraged to buy a jar of Biscoff, so I did. Then it sat in my pantry unopened for a few weeks.
I know, I know. That’s like a foodie sin, but since I couldn’t wrap my head around what it should taste like, I didn’t have the urge to grab a spoon and dive in.
I bet you’re wondering what Biscoff is. Biscoff is a European company that makes these cookies you supposedly get on airlines.
I never had them and didn’t really care until everyone raved and swooned over them. Biscoff also makes a spread, similar to peanut butter but with cookies.
So what does it taste like? Graham crackers mixed with some gingersnap spice. I was hoping for more of a caramel or even brown sugar taste.
I knew I wanted to do a swirl on top, but since Biscoff makes both a spread and cookies, I used the cookies for the crust. My cheesecake needed a double-dose of Biscoff, after all.
I admit I was a bit skeptical about not baking the crust, but rest assured it worked out. In fact, you wouldn’t know the cheesecake was no-bake.
When I brought them into work, everyone was all, it’s rich! it’s creamy! Then they didn’t believe me when I told them it was no-bake.
This no-bake cheesecake also translates into egg-free. I checked the Biscoff spread label, and it says vegan right underneath the ingredient list.
The nice part about being no-bake is there are no eggs.
I was a little nervous for the taste because typically, eggs make the batter rich. How tasty is just cream cheese, sugar, and whipped cream anyway?
I really surprised myself because even though on paper the batter sounded boring, the creaminess you expect in a cheesecake is there.
So if you don’t have time to bake a cheesecake or if you are scared the top will crack, this no-bake recipe is for you.
No-Bake Egg-Free Biscoff Swirl Cheesecake
No Bake Cheesecake with Biscoff Swirl
- 1 1/2 cups Biscoff cookie crumbs (or graham cracker crumbs)
- 4 Tbsp butter, melted
- 1/2 cup heavy whipping cream
- 2 tsp powdered sugar
- 1/2 cup sugar
- 16 ounces cream cheese, softened
- 1 tsp vanilla
- 1/4 cup Biscoff spread (aka cookie butter)
- Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
- In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
- In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
- In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.
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Cheesecake is my favorite and no-bake cheesecake is probably the best thing I make. :) But I’ve never done it with Biscoff. Hmm. Heading over to Chef Dennis to take a look!
I’d like to think you made this for my birthday. :D
Heading over now!
Carla this looks awesome. Gotta go over and get the recipe!
No bake AND egg free? What are you, magic?
Yeah, you jumped on the biscoff bandwagon. Have it with a cup of tea, perhaps you’ll change your opinion of them. Or go to Belgium and have it there :-)
As for the cheesecake, this looks fantastic, heading over now for the recipe.
That looks heavenly!! And I can’t believe how easy it sounds to make. OMG, I want all of it right NOW! :)
I buy Biscoff spread for Nick because of his peanut allergy. It’s not exactly a good replacement for peanut butter – no nutritional value. He only enjoys a sandwich with it every once and while. I love it on a barely ripe banana.
This looks good – even in the picture the texture looks like it was baked. I wish I had an audience for refrigerated desserts.
Thank you for such a delicious guest post Carla! I have to admit I’ve never used Biscoff, but now that I’ve seen what you can do with it, its going on this weeks shopping list!
I’m so glad I got to meet you BSP3!
This sounds so good! I haven’t tried biscoff spread yet – I need to get some!
Yummy. Headed over to Dennis’s now.
You had me at no-bake. I love cheesecake, but what I don’t like is having to wait 24 hours before I can eat the stuff. I’m more of an instant gratification type of gal. That’s why I adore muffins, cookies, and brownies. I just take ’em out of the oven and eat them. Not cheesecake. Oh no! It requires time. Now, I no longer have to wait, because my dear friend Carla has come up with a genius no-bake cheesecake. I thank ya! How about that Biscoff? You addicted yet?
I AM drooling, as a matter of fact!!
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These look amazing!! So different too!
Was wondering if I could bake this in individual cupcake tins to control portion size? LOL – I do not trust my husband&I to devour it while waiting for our guest :)
This is a no bake recipe, meaning if you bake it, it will fail miserably. For portion control, you can cut the recipe in half and put the batter into individual parfait glasses. If you try a muffin tin, I’m not sure if they will come out in one piece.
Also what time / temp. would I bake these if they’re in muffin tins?
Planning in making this for thanksgiving so excited!
Would it be possible to make these in cupcake form?
I need portion control while in the same room with anything Biscoff :-)
I haven’t tried this recipe as cupcakes, so I can’t say. However, I’ve seen other no bake recipes done that way. Make sure you use liners in the pan to easily remove. You can also use parfait glasses if you’re making them for a crowd.