Go Back

Biscoff Cheesecake-No bake eggless cheesecake

Easy No bake and egg free 6 ingredient cheesecake recipe that is as easy as mixing the ingredients, adding on top of the crust and refrigerating it to set overnight!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert, eggless dessert, No bake dessert
Cuisine American, Fusion, Indian Fusion, Italian, Mediterranean

Equipment

  • 1 food processor
  • 3 large bowls
  • 1 small bowl
  • 1 hand held blender
  • 1 spoon/offset spatula

Ingredients
  

Cookie crust/base

  • 250 gms Biscoff cookies 8.8 oz
  • 1/2 cup Unsalted Butter 1 stick/115 gms/ 8 tbsp

Biscoff Cheesecake filling

  • 3 8 oz packages Full fat Cream Cheese 226 gms each package, at room temperature
  • 1 400 gms Biscoff Cookie Butter, divided 14 oz, divided
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp milk powder, full fat optional
  • 1 cup Icing Sugar/Confectioner sugar
  • 300 ml Heavy Whipping Cream 1 1/4 cup,chilled

Toppings

  • 100 gms Biscoff cookie butter, melted
  • 3-4 crushed biscoff cookies
  • 1-2 biscoff cookies

Instructions
 

Cookie crust/Base

  • Break the cookies roughly and put them in a food processor and grind till smooth. Keep aside 1-2 tbsp of crumbs for sprinkling on the edge of the cheesecake. Save 1-2 whole cookies for decorating.
  • Melt butter in microwave and add to the cookie crumbs. It takes 50 seconds to a minute to melt the butter. Mix till it resembles wet sand.
  • In 9 inch springform pan, spread the cookie layer and press down firmly with spoon or back of a cup. Refrigerate while we work on the cheesecake filling

Biscoff Cheesecake filling

  • This is a 2 step process and needs 2 bowls
  • Beat the Heavy whipping cream in a bowl till soft peaks form.
  • Add the milk powder and continue beating till stiff peaks form. Set aside to chill in refrigerator while we work on the cream cheese
  • In a bowl add the cream cheese(at room temperature), vanilla extract, lemon juice and confectioners sugar and beat with hand held blender at medium till smooth.
  • Add in 300 gms or 3/4 jar of the Biscoff spread to the whipped cream cheese bowl. Beat with blender till smooth and creamy. Save the remaining 100 gms of Biscoff spread for melting and spreading on top.
  • Gently fold the whipped cream to the cream cheese mixture. Don't over mix and be gentle as we don't want to deflate the air that has been incorporated into the cream and cream cheese.
  • Put the cheesecake filling on the prepared, cover with foil and refrigerate overnight.
  • Remove from spring form pan by running a knife around the sides, being careful of the cookie crust and release the sides of the spring form pan.

Topping

  • In microwave safe bowl, melt the remaining 100 gms of Biscoff spread for 30 seconds at 50 percent power. Mix and repeat till it melts. 40 to 50 seconds at 50 percent power was enough to melt the spread and bring to spreadable consistency. Immediately pour on top of the cheesecake and spread out.
  • Sprinkle the crushed cookie crumbs on the edge of the cheesecake and place a whole cookie in the center of the cake
  • To get clean slices, put some boiling hot water into a glass. Dip the knife into the water, wipe with a towel and cut the cheesecake. Dip again, wipe and cut.

Video

Notes

Take your time to make sure the Biscoff cookie crust is well pressed into the bottom of the pan. Since we are not baking the crust, its important to compact is tightly. The whipping cream for the filling needs to be cold to get the stiff peaks. The cream cheese and cookie spread need to be at room temperature so we can blend everything easily and get a good consistency. Since there is no setting agent like eggs, gelatin or agar agar, I added a tbsp of milk powder to thicken the cream. You can skip this if you don't have milk powder. Whipping cream can be tricky when trying to get stiff peaks. if you over beat, it can turn to butter, so be cautious while beating the heavy whipping cream. Best practice is to beat on medium speed. Fold the heavy whipping cream and cream cheese mixture. Over mixing can deflate the air in the whipping cream, which is what gives us the soft mousse like texture. While running the knife around the edges to remove the cheesecake from the pan, do it carefully. Refrigerating for minimum 12 hours is recommended. Best results are if you refrigerate overnight. 
Keyword 6 ingredient biscoff cheesecake, egg free biscoff cheesecake, eggless cheesecake, lotus biscoff cheesecake, no bake cheesecake, no bake dessert
Tried this recipe?Let us know how it was!