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No-Bake Vanilla Bean Biscoff Cheesecake

Recipe by Archersfood

Indulge in this creamy No-Bake Vanilla Bean Biscoff Cheesecake—easy, oven-free, and bursting with cookie butter bliss! A buttery Biscoff crust, velvety vanilla filling, and luscious Biscoff drizzle make this dessert irresistible. 

  • Total Time8h 40 min
  • Yield8-10

Ingredients

Crust 

  • 315 grams Biscoff cookies
  • 65 grams melted butter
  • 1 tablespoon Biscoff spread

cheesecake filling

  • 2 vanilla beans
  • 400 grams cream cheese
  • 100 grams powdered sugar
  • 50 grams Biscoff spread
  • 200 grams heavy whipping cream

decorate

  • 100 grams Biscoff spread

Instructions

Crust 

  1. Blend Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.

  2. In a bowl, combine crumbs with melted butter and a spoonful of Biscoff spread until the texture resembles wet sand. Adjust butter as needed.

  3. Firmly press the mixture into a springform pan, building up the sides first, then the base. Freeze for at least 15-20 minutes to set.

cheesecake filling 

  1. Work the room-temperature cream cheese until smooth. Split the vanilla bean, scrape seeds into the cream cheese, and mix well.

  2. Fold in Biscoff spread until fully combined.

  3. In another bowl, beat heavy cream (35% fat or higher) with powdered sugar to soft peaks (peaks should gently droop). Avoid overwhipping!

  4. Fold whipped cream into the cream cheese mixture in two batches, using a spatula. Stop once just combined to prevent graininess.

Build the cheesecake 

  1. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.

  2. Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours

decorate

  1. Microwave Biscoff spread until runny, then drizzle over the cheesecake. Tilt the pan to spread it. Let set for 5 minutes. 
  2. Release the springform and cut into slices. Serve cold.

Notes

  • Room Temperature Cream Cheese – Ensure your cream cheese is fully softened to avoid lumps in the filling. Cold cream cheese won’t blend smoothly.
  • Use High-Fat Heavy Cream (35% or more) – Lower-fat cream won’t whip properly and may result in a runny cheesecake.
  • Whip Cream to Soft Peaks Only – Overwhipping can make the filling grainy or too stiff. Stop when the cream holds gentle peaks that slightly droop.
  • Chill the Crust Before Adding Filling – Press the Biscoff crust into the pan and refrigerate for at least 15-20 minutes to prevent crumbling when sliced.
  • Prep Time: 40 min
  • Refrigerate: 8h
  • Category: no bake dessert

Find it online: https://archersfood.com/no-bake-vanilla-bean-biscoff-cheesecake/