No-Bake Cookie Butter Cheesecake
Indulge in the heavenly bliss of my No-Bake Biscoff Cookie Butter Cheesecake! Creamy cheesecake meets the irresistible crunch of Biscoff cookies in this no-fuss dessert that's sure to be the star of any occasion.
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Are you ready to elevate your dessert game? Brace yourself for a culinary adventure with our No-Bake Biscoff Cookie Butter Cheesecake.
This delectable treat is a perfect blend of creamy cheesecake goodness and the irresistible allure of Biscoff cookies. Let's dive into the details of this mouthwatering recipe that will make you the hero of your next gathering!
3 Reasons Why You'll Love This Recipe:
Effortless Elegance: Impress without the stress—this no-bake recipe combines simplicity with sophistication, making it perfect for both novice and experienced bakers.
Irresistible Biscoff Fusion: The marriage of smooth Biscoff spread and decadent cheesecake creates a symphony of flavors that will leave your taste buds dancing with delight.
Crowd-Pleasing Delight: Whether it's a family gathering or a festive celebration, this cheesecake is a guaranteed crowd-pleaser, earning you compliments and recipe requests.
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How to Make a No-Bake Cookie Butter Cheesecake
Before we dive in, let’s start with what you’ll need:
Equipment:
9-inch Springform Pan: Ensure you have a springform pan to easily remove the cheesecake without damaging its structure.
Food Processor or Zip-Top Bag with Rolling Pin: For crushing the Biscoff cookies into fine crumbs, you can use a food processor or a zip-top bag along with a rolling pin.
Mixing Bowls: Have large mixing bowls on hand for preparing both the crust and the creamy cheesecake filling.
Hand Mixer or Stand Mixer: A hand mixer or a stand mixer will make the process of beating the cream cheese, sugar, and vanilla extract a breeze, achieving a smooth and creamy consistency.
Spatula: A spatula is essential for gently folding the whipped cream, Biscoff spread, and crushed cookies into the cheesecake filling.
Plastic Wrap: Cover the springform pan with plastic wrap before refrigerating to prevent any unwanted odors or flavors.
Microwave-Safe Bowl (Optional): If you choose to include the Biscoff drizzle, have a microwave-safe bowl for warming the spread.
Instructions for the Crust:
Crush 1 1/2 cups of Biscoff cookies into fine crumbs (about 20 cookies). You can use a food processor for this step. But for easy clean-up, I like placing the cookies in a zip-top bag and crushing them with a rolling pin.
Combine the crushed cookies with 1/4 melted unsalted butter until it resembles wet sand and press the mixture into the bottom of a 9-inch springform pan to form an even crust. For a thicker, taller cheesecake use a 7-inch springform pan.
Place the crust in the refrigerator to set while preparing the filling.
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Instructions for the Cheesecake Filling:
In a large mixing bowl, use an electric hand mixer to beat 16 oz of softened cream cheese until smooth and creamy. This should take about 3 minutes on medium speed.
Add 1/2 cup granulated sugar and 1 teaspoon pure vanilla extract; beat until well combined.
In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form. For this step I recommend you chill a metal mixing bowl and use cold heavy whipping cream. This will help get achieve maximum peakage.
Heavy whipping cream, whipped to stiff peaks.
Now, gently fold the whipped cream into the cream cheese mixture.
Add 1/2 cup smooth Biscoff spread and 1/2 cup crushed Biscoff cookies; GENTLY fold until evenly distributed.
Pour the cheesecake filling over the prepared Biscoff crust and smooth the top. Optional: Warm 1/4 cup of Biscoff spread until pourable. Drizzle it over the cheesecake in a decorative pattern.
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Garnish your Biscoff cheesecake with more crushed Biscoff cookies or cookie crumbs for that extra flair.
Yield:
This Biscoff Cheesecake recipe yields approximately 10 generous servings, ensuring there's enough to share the love or savor as leftovers. Enjoy the joy of effortless dessert perfection!
Tips & Tricks:
To store, keep the cheesecake covered in the refrigerator.
This heavenly creation lasts for several days, maintaining its divine flavor.
FAQs:
Q: Can I replace the granulated sugar with condensed milk in this recipe?
A: Certainly! Swapping the 1/2 cup of granulated sugar for 1 cup of sweetened condensed milk can add a delightful sweetness and a creamy texture to your no-bake Biscoff cheesecake.
Q: If I replace the granulated sugar with condensed milk will the texture change?
A: Yes, using sweetened condensed milk in place of granulated sugar will likely result in a slightly different texture. Condensed milk adds a creamier and denser consistency to the cheesecake filling.
Q: Can I use a different type of cookie for the crust?
A: Absolutely! Experiment with your favorite cookies for a personalized touch.
Q: How long does the Biscoff Cheesecake last?
A: It stays fresh for several days when in an airtight container in the refrigerator.
I hope you enjoyed reading my No-Bake Cookie Butter Cheesecake recipe blog post as much as I enjoyed writing it! If you have any questions or comments about the recipe, please leave them below.
Don't forget to subscribe to my newsletter for the latest recipes and updates and spread the sweetness by sharing on your favorite social media platforms. Get ready to impress your friends and family with this show-stopping dessert! Thank you for your support!
Stay Sweet, Xoxo Chyna B
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PIN IT FOR LATER!
No-Bake Cookie Butter Cheesecake
Ingredients
Instructions
- For the Crust: Begin by crushing the Biscoff cookies into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.
- In a mixing bowl, combine the cookie crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Place it in the refrigerator while you prepare the filling.
- For the Cheesecake Filling: In a large mixing bowl, use an electric hand mixer to beat the cream cheese until it's smooth and creamy.
- Add in the granulated sugar and vanilla extract and continue to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy texture.
- Next, add the smooth Biscoff spread and crushed Biscoff cookies to the mixture. Gently fold them in until evenly distributed.
- Pour the cheesecake filling over the prepared Biscoff crust and smooth the top with a spatula. If desired, warm the 1/4 cup of Biscoff spread in the microwave for about 20 seconds until it's pourable. Drizzle it over the cheesecake in a decorative pattern.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
- Before serving, you can garnish your Biscoff cheesecake with more crushed Biscoff cookies or some cookie crumbs for extra flair.
Notes
- Read the entire blog post for more in-depth instructions on how to prepare this delicious recipe.
Nutrition Facts
Calories
477.98Fat
38.39 gSat. Fat
19.93 gCarbs
28.89 gFiber
0 gNet carbs
28.89 gSugar
20.32 gProtein
5.83 gSodium
185.73 mgCholesterol
84.9 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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