No-Bake Biscoff Cheesecake
Every Christmas, I take charge of hosting, and it’s my culinary Super Bowl! With family gathered and the kitchen buzzing, it’s my favorite time of year to experiment with recipes. While some classic dishes remain on the table, I ensure there’s always something new to tantalize our taste buds.
One memorable creation was last year’s No-Bake Biscoff Cheesecake. With my husband and daughter as enthusiastic taste testers, we perfected it well before the holiday. It was so popular that I made it again for Valentine’s Day, and now, requests for it have been flooding in for the holiday season!
Ingredients
| Component | Ingredients |
|---|---|
| Crust | 2 cups Biscoff cookies (set aside 8 for topping) 1/2 cup unsalted butter, melted |
| Filling | 16 oz cold cream cheese 1 cup powdered sugar 2 tbsp vanilla instant pudding 1/2 tbsp vanilla extract 1 1/4 cups chilled heavy whipping cream 1/3 cup sour cream 1/2 cup Biscoff spread |
| Topping | 8 remaining Biscoff cookies, divided 1/2 cup Biscoff spread, melted (30 sec in microwave) |
Instructions
Crust:
- Crush Biscoff cookies with a food processor until fine crumbs form (or place in a sealed bag and crush).
- Mix cookie crumbs with melted butter in a bowl.
- Press the mixture into a 9-inch springform pan and freeze while preparing the filling.
Filling:
- In a mixer with a whisk attachment, combine cream cheese, powdered sugar, vanilla extract, and vanilla pudding. Mix on medium until creamy.
- Add in Biscoff spread and sour cream; continue mixing until smooth.
- Slowly incorporate the heavy cream, mixing for 5-7 minutes until thick and creamy, ensuring not to over-whip.
- Pour the filling onto the crust and cover with foil. Allow it to set in the fridge overnight (up to 2 days).
Topping:
- Before serving, drizzle the melted Biscoff over the cheesecake.
- Crumble 6 of the reserved Biscoff cookies and sprinkle on top; position the last 2 cookies as decoration.
- Return to the fridge for at least 2 hours before serving.
Tips for Perfection
- Use a Springform Pan: Ideal for delicate desserts, offering easy removal and a non-stick surface.
- Freeze the Crust: This helps firm it up and provides a solid base for the creamy filling.
- Add Toppings Right Before Serving: Keeps the crunch intact and enhances texture contrast.
- Serve in the Pan: Guests appreciate the ease of scooping directly from the springform.
- Use a Serving Spoon: For this cheesecake, scooping is preferred over slicing; a serving spoon is handy.
- Warm the Pan if Needed: If the crust is too hard, place the pan on a warm, damp cloth for easier serving.
Enjoy creating this delightful No-Bake Biscoff Cheesecake that has become a beloved tradition in our family!