Vanilla Biscoff No Bake Cheesecake

Serves 1
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Directions

  1. 1Blend Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.
  2. 2Blend Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.
  3. 3Blend Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.
  4. 4In a bowl, combine crumbs with melted butter and a spoonful of Biscoff spread until the texture resembles wet sand. Adjust butter as needed.
  5. 5In a bowl, combine crumbs with melted butter and a spoonful of Biscoff spread until the texture resembles wet sand. Adjust butter as needed.
  6. 6In a bowl, combine crumbs with melted butter and a spoonful of Biscoff spread until the texture resembles wet sand. Adjust butter as needed.
  7. 7Firmly press the mixture into a springform pan, building up the sides first, then the base.
  8. 8Firmly press the mixture into a springform pan, building up the sides first, then the base.
  9. 9Firmly press the mixture into a springform pan, building up the sides first, then the base.
  10. 10Freeze the crust for at least 15-20 minutes to set.
  11. 11Freeze the crust for at least 15-20 minutes to set.
  12. 12Freeze the crust for at least 15-20 minutes to set.
  13. 13Work the room-temperature cream cheese until smooth.
  14. 14Work the room-temperature cream cheese until smooth.
  15. 15Work the room-temperature cream cheese until smooth.
  16. 16Split the vanilla bean, scrape seeds into the cream cheese, and mix well.
  17. 17Split the vanilla bean, scrape seeds into the cream cheese, and mix well.
  18. 18Split the vanilla bean, scrape seeds into the cream cheese, and mix well.
  19. 19Fold in Biscoff spread until fully combined.
  20. 20Fold in Biscoff spread until fully combined.
  21. 21Fold in Biscoff spread until fully combined.
  22. 22In another bowl, beat heavy cream (35% fat or higher) with powdered sugar to soft peaks (peaks should gently droop).
  23. 23In another bowl, beat heavy cream (35% fat or higher) with powdered sugar to soft peaks (peaks should gently droop).
  24. 24In another bowl, beat heavy cream (35% fat or higher) with powdered sugar to soft peaks (peaks should gently droop).
  25. 25Fold whipped cream into the cream cheese mixture in two batches, using a spatula. Stop once just combined to prevent graininess.
  26. 26Fold whipped cream into the cream cheese mixture in two batches, using a spatula. Stop once just combined to prevent graininess.
  27. 27Fold whipped cream into the cream cheese mixture in two batches, using a spatula. Stop once just combined to prevent graininess.
  28. 28Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
  29. 29Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
  30. 30Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
  31. 31Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours.
  32. 32Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours.
  33. 33Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours.
  34. 34Microwave Biscoff spread until runny, then drizzle over the cheesecake.
  35. 35Microwave Biscoff spread until runny, then drizzle over the cheesecake.
  36. 36Microwave Biscoff spread until runny, then drizzle over the cheesecake.
  37. 37Tilt the pan to spread the Biscoff drizzle.
  38. 38Tilt the pan to spread the Biscoff drizzle.
  39. 39Tilt the pan to spread the Biscoff drizzle.
  40. 40Let the Biscoff drizzle set for 5 minutes.
  41. 41Let the Biscoff drizzle set for 5 minutes.
  42. 42Let the Biscoff drizzle set for 5 minutes.
  43. 43Release the springform and cut into slices.
  44. 44Release the springform and cut into slices.
  45. 45Release the springform and cut into slices.
  46. 46Serve cold.
  47. 47Serve cold.
  48. 48Serve cold.

Ingredients

  • 315 grams Biscoff cookies
  • 315 grams Biscoff cookies
  • 315 grams Biscoff cookies
  • 65 grams melted butter
  • 65 grams melted butter
  • 65 grams melted butter
  • 1 tablespoon Biscoff spread
  • 1 tablespoon Biscoff spread
  • 1 tablespoon Biscoff spread
  • 2 vanilla beans
  • 2 vanilla beans
  • 2 vanilla beans
  • 400 grams cream cheese
  • 400 grams cream cheese
  • 400 grams cream cheese
  • 100 grams powdered sugar
  • 100 grams powdered sugar
  • 100 grams powdered sugar
  • 50 grams Biscoff spread
  • 50 grams Biscoff spread
  • 50 grams Biscoff spread
  • 200 grams heavy whipping cream
  • 200 grams heavy whipping cream
  • 200 grams heavy whipping cream
  • 100 grams Biscoff spread
  • 100 grams Biscoff spread
  • 100 grams Biscoff spread

Equipment

food processorbowlspringform panspatula

Tips

  • Adjust butter as needed for the crust to resemble wet sand.
  • Avoid overwhipping the heavy cream.
  • Fold whipped cream into the cream cheese mixture in two batches, stopping once just combined to prevent graininess.