BISCOFF CHEESECAKE
This BISCOFF CHEESECAKE is an easy holiday dessert recipe. Biscoff cookie crust filled with creamy Biscoff cheesecake then topped with a Biscoff drizzle.
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Table of Contents
COOKIE BUTTER CHEESECAKE
Starts with a Biscoff crust that’s baked to perfection then filled with a delicious Biscoff no-bake cheesecake filling. It’s then chilled to create the perfect make-ahead dessert that will quickly become a family favorite.
Garnish with additional whipped topping, crushed Biscoff cookies, and melted Biscoff spread drizzled over the top.
INGREDIENT OPTIONS:
- Homemade whipped cream can be substituted for the CoolWhip.
- I use unsalted butter, if you use salted butter or margarine, reduce the salt in this recipe by half.
- Off brand cookies and cookie butter can be used.
TIPS:
- Allow the cheesecake to chill for at least 4 hours. Overnight is best.
- I use a 9” pie pan but you can use a springform pan instead. I recommend if using a springform pan, place the ring back on when storing it in the fridge.
STORAGE:
- Store covered with plastic wrap on top of the cheesecake and store it in the fridge for up to 4 days.
MORE EASY DESSERT RECIPES:
NO BAKE PUMPKIN CHEESECAKE – CARAMEL BISCOFF MILKSHAKE – CARAMEL PECAN CHEESECAKE CHEESE BALL – NO BAKE COCONUT CREAM PIE
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BISCOFF CHEESECAKE
Equipment
Ingredients
- CRUST:
- 1 8.8 oz package Biscoff cookies, 4 cookies reserved for garnish
- 1/3 cup melted Unsalted Butter 83.3 ml
- 2 tbsp Brown Sugar 25 g
- 1/8 tsp Salt 0.25 g
- FILLING:
- 1 cup Biscoff Spread 200 g
- 1 8 oz package room temp Cream Cheese (226.80 g)
- 1 cup Powdered Sugar 125 g
- 1 tsp Vanilla Extract 4.93 ml
- 1 8 oz container Whipped topping (CoolWhip) (360 g)
- TOPPINGS:
- 1 8 oz container Whipped topping (360 g)
- 4-6 reserved Biscoff cookies
- 2 tbsp Biscoff spread melted (29.58 ml)
Instructions
- Preheat the oven to 350 degrees F (or 177 degrees C).
- Grease a 9" pie pan.
- In a food processor, add in the Biscoff cookies, reserving 4-6 for the garnish on top. Process the cookies until they resemble fine crumbs.
- Slowly add the brown sugar, salt, and melted butter to the food processor, and process 3-5 times or until the ingredients have been incorporated.
- Turn the crumb mixture onto your prepared pie pan. Press the crumb mixture into the bottom and up the sides of the pie pan making sure it's firmly packed.
- Bake at 350 degrees F (or 177 degrees C) for 8 minutes. Allow the pie crust to cool completely.
- In a large mixing bowl or the bowl of your electric mixer, add the 1 cup of Biscoff spread and room-temperature cream cheese. Using the whisk attachment, beat the mixture on medium until the mixture comes together smooth.
- Add in the powdered sugar and vanilla, then mix on high until light and fluffy, about 3 minutes.
- Add the whipped topping to the bowl and using a spatula, fold in the whipped topping to the cream cheese mixture until the whipped topping is fully incorporated.
- Spoon the filling mixture into the pie crust, using a spatula, and spread the filling evenly onto the pie crust. Cover with a pie of plastic wrap and chill in the fridge for 4 hours or overnight.
- Garnish with additional whipped topping, the reserved crushed Biscoff cookies, and melted Biscoff spread drizzled over the top.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
