No-Bake Biscoff Cheesecake with a Chocolate Twist
This No-Bake Biscoff Cheesecake with a Chocolate Twist is rich, creamy, and made with cookie butter and an optional chocolate swirl. It is an easy, make-ahead dessert perfect for holidays, parties, and chocolate lovers.
Ingredients
- 2 cups crushed Biscoff cookies
- 7 tablespoons unsalted butter, melted
For the Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ¾ cup Biscoff spread
- 1 teaspoon vanilla extract
- ¾ cup heavy cream, cold
- ⅔ cup dark chocolate chips, melted (optional)
For the Topping
- ⅓ cup heavy cream
- 3 tablespoons Biscoff spread
- Crushed Biscoff cookies and chocolate shavings
Instructions
- Combine the crushed Biscoff cookies with melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan and place in the refrigerator to chill.
- In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the Biscoff spread and vanilla extract and mix until fully blended.
- In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the Biscoff mixture. If using, fold in the melted chocolate until just combined.
- Spoon the filling over the chilled crust, smoothing the top. Refrigerate for at least 6 hours or overnight until fully set.
- Warm the heavy cream and Biscoff spread for the topping until smooth. Allow it to cool slightly, then pour it over the chilled cheesecake.
- Finish with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.
Notes
- Use fully softened cream cheese for a smooth filling.
- Cold heavy cream helps the cheesecake set properly.
- Chill overnight for the cleanest slices.
- The chocolate swirl is optional and can be skipped.