No-Bake Biscoff Cheesecake (Cookie Butter Latte Cheesecake)
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The easiest no-bake Biscoff cheesecake topped with melted cookie butter and an espresso cheesecake filling. The whole thing tastes like a cookie butter latte, and how can you be mad about that?
This Biscoff cheesecake is the mic drop of all no-bake cheesecake recipes.
Made with crushed-up Biscoff cookies, my signature addition of finely ground pecans in the crust – just like I do with my regular cheesecakes, key lime pie bars, and lemon squares. Then comes the light and fluffy espresso cheesecake filling in the center with just the right hint of tang that a good cheesecake demands. And what would a cookie butter cheesecake be without melted cookie butter on top and more crushed up cookies?
Have mercy! This is dessert heaven!
5 reasons why I love a no-bake Biscoff cheesecake:
- There’s no baking involved.
- Biscoff cookies replace the traditional graham cracker cheesecake crust
- Topped with melted cookie butter
- Easy enough for anyone to make
- Demands to be made in advance; ideal for parties!
What ingredients do you need to make a no-bake Biscoff Cheesecake?
- Biscoff cookies + cookie butter: I buy sleeves of Biscoff cookies from the cookie aisle in the grocery store. I also like to use the original Biscoff cookie butter for this recipe. But the TJ’s Speculoos or other cookie butter spreads would also work if that’s all you can find.
- Ground pecans: This is my favorite addition to homemade cheesecake crusts! The ground pecans give the crust more texture and a lovely flavor that pairs beautifully with the other ingredients in this cheesecake.
- Butter: Melted and cooled butter helps bind the cookie crumbs and pecans to create the cheesecake crust.
- Cream cheese: You’ll need room temperature or softened cream cheese for this recipe. Cold cream cheese just won’t whip up the way we need it to for this recipe.
- Heavy Cream: Unlike the cream cheese, you’ll want to use COLD heavy cream. When making whipped cream, it’s essential to use heavy cream straight from the refrigerator so that it whips up and becomes light and airy. If it’s a sweltering day, sometimes I’ll put the bowl and the beaters in the freezer for 5-10 minutes before whipping the heavy cream too!
- Confectioners sugar: powdered sugar helps sweeten the cream cheese filling for this cheesecake. The combination of cornstarch and sugar that’s naturally in powdered sugar helps give this cheesecake some stability, and the slices cut nice and clean.
- Espresso powder: Espresso powder helps lend the coffee flavor to the cheesecake center. Since we’re using instant espresso powder, you won’t find any grainy bits in the cheesecake, just pure espresso flavor. Feel free to omit or use less espresso if you’d like. I find the two tablespoons I used were just enough and didn’t make the cheesecake overpoweringly taste like coffee or anything! Even my taste testers (one in particular who doesn’t like coffee, found is delicious.)
- Sour cream: Sour cream is an ingredient often found in cheesecake recipes. I find it to be a crucial ingredient when it comes to a no-bake cheesecake. It adds tons of depth and a well-rounded flavor to the filling.
- Flavorings: I use a splash of lemon juice to help bring out the natural flavors of the cream cheese and vanilla extract to complement the other flavors in this dessert.
How to make a no-bake Biscoff Cheesecake:
- Start with the crust. Stir together the Biscoff cookie crumbs, ground pecans, and melted butter together to create a shaggy mixture. Dump this into a 9-inch springform pan and pack it using a measuring cup sprayed with cooking spray. Place the crust in the freezer for 15 minutes while you prepare the filling.
- Whip it good. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat the cream until stiff peaks form about 4-5 minutes. Remove the whipped cream to a bowl and pop it into the refrigerator.
- The filling. Add the cream cheese, powdered sugar, and espresso powder to the bowl and whip until smooth. Then, scrape down the bowl and add the sour cream, lemon juice, and vanilla—continue to whip this until lump-free and airy. Then, we’ll fold in the whipped cream from earlier. Spread this onto the prepared crust, cover, and refrigerate for at least 8 hours. Ideally, you want it to sit for 12-14 hours so that the cheesecake develops more flavor.
- Make it pretty. Run a clean paring knife along the parameter of the springform pan to loosen the cheesecake. Then carefully remove the rim. Heat the cookie butter in a microwave-safe measuring cup in 20-second increments until melted and smooth. Pour the cookie butter in the cheesecake’s center and use an offset spatula to help guide the butter towards the edges. I like it to drip down the sides, but you could also thicken the layer and have it sit in the center for a cleaner look. Top with more cookie crumbs or whole cookies. You can serve this immediately or refrigerate and serve it later.
FAQs about this recipe:
- In case of pecan allergy, can they be omitted or replaced in the crust? You can simply omit them from the ingredients in the crust.
- How can you ensure clean slices when serving? I like to keep paper towels on hand and wipe the knife on them in between cuts so that the crumbs don’t make a mess!
- How long do leftovers last? You can cover and refrigerate any leftover cheesecake for about a week. You can also freeze the cheesecake for 3-4 weeks and serve it later!
If you like this recipe, you might also like:
- Easy Chocolate Chip Cookie Bars
- Pucker-up Creamy Lemon Squares
- Toasted Marshmallow Brown Butter Rice Krispies Treats
- New York Style Instant Pot Cheesecake
- Key Lime Pie Bars
- 1 (8.8-ounce) Biscoff Cookie pack (pulse into ~2 cups crumbs)
- 2 tablespoons finely ground pecans
- ½ stick salted butter, melted
- 1⅓ cup heavy whipping cream (cold)
- 3 (8-ounce) block full-fat cream cheese (see notes)
- 1 ¾ cup confections sugar (powdered sugar)
- 1-2 tablespoons instant espresso powder (I use 2)
- ⅓ cup full-fat sour cream
- 2 teaspoons lemon juice
- 1½ teaspoon vanilla extract
- Additional Biscoff Cookies (crumbs or whole for topping)
- ½ cup Biscoff Cookie Butter (Speculoos spread)
- CRUST: Stir the ingredients for the crust together in a medium bowl. Pour the sandy crumbs into a 9-inch springform pan and pack tightly. I like to use a ¼ cup measuring cup (sprayed with cooking spray) to help pack in all the crumbs - the tighter, the better. Place the prepared crust in the freezer for 15-20 minutes or until completely firm.
- WHIPPED CREAM: In the bowl of a stand mixer use the whisk attachment to beat the heavy cream on medium-high for 4-5 minutes or until stiff peaks form. Remove the whipped cream to a clean bowl and place in the refrigerator for now.
- FILLING: Add the cream cheese, powdered sugar, and espresso powder to the bowl. With the mixer on medium speed, whip together until creamy and smooth. Stop the mixer, scrape down the sides and the bottom of the bowl with a rubber spatula. Add sour cream, lemon juice, and vanilla extract. Continue to whip the mixture on medium-high speed until the cheesecake mixture is lump-free; about 2 minutes. With the rubber spatula, fold in the prepared whipped cream. Be gentle, you don’t want to deflate the air from the whipped cream.
- FREEZE: Spread the cheesecake mixture evenly over the prepared crust using an offset spatula. Cover with plastic wrap and refrigerate the cheesecake for at least 8 hours and ideally, about 12-14 hours. The longer the cheesecake sits, the more the flavor will develop.
- BISCOFF MELT: Run a clean paring knife along the parameter of the springform pan to loosen the cheesecake from pan. Carefully remove the rim. Heat the cookie butter in a microwave-safe measuring cup in 20-second increments until melted. Use an offset spatula to spread the cookie butter quickly over the cheesecake. Be ready to go with an offset spatula in hand before pouring. Top with additional crumbled cookies on top. Serve immediately, or refrigerate for later!
- Ingredients: for this recipe, it’s essential to use heavy cream COLD from the refrigerator. The sour cream and cream cheese, however, must be brought to room temperature before mixing. Room temp cream cheese will blend much better than cold cream cheese.
- Pecans: can simply be omitted from the crust in case of an allergy.
- Clean slices: I like to wipe the knife on a paper towel in between cuts so that the crumbs/toppings don’t transfer.
- Leftovers: can be covered and refrigerated for roughly a week. You can also freeze the cheesecake for 3-4 weeks.
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