Hi Bold Bakers!
So I’m going to go ahead and say it…I am the Queen of No-Bake Cheesecakes! From my Strawberry to Dulce De Leche cheesecake recipes, I love to take all of our favorite desserts and flavors and re-imagine them into these over-the-top cheesecakes. All of my recipes are simple enough for a novice baker since there’s no baking involved, yet they taste like they were made by an absolute pro. This no-bake cheesecake recipe is one of my most favorites to date: it’s my No-Bake Cookie Butter Cheesecake!
For those of you who have never had Biscoff Cookies before, they’re some delectable biscuits that are buttery, rich and spiced. They taste like a cross between a short bread cookie and a graham cracker. Somewhere along the line, Biscoff started making these cookies into what is known as cookie butter.
If you are a Nutella or a peanut butter fan, you will love this cookie butter, as it has the same smooth texture of those spreads along with the taste of a Biscoff cookie. In other words, it’s pure magic!
Based on the popularity of this sweet spread (and my own personal love for Biscoff cookies) I decided to take this flavor and turn it into a cheesecake.
This is one of my most decadent creations yet, featuring a buttery and sweet Biscoff cookie crust, a rich cheesecake center mixed with creamy Biscoff cookie butter, and all topped off with my homemade salted caramel, whipped cream and more cookies. Talk about impressive, this No-Bake Biscoff Cheesecake recipe will have people coming back for seconds, thirds, and more! I can’t wait for you all to give this a try!
Blend the cookies in a food processor until fine crumbs ground. Combine crumbs with melted butter. Press into the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.
Add in the cream cheese and Biscoff cookie butter to the food processor and blend until smooth.
Pour in the cream and continue blending until your mix has thickened up well, around 3 minutes.
Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
When ready to serve pour over salted caramel sauce, pipe on some cream and lay some Biscoff cookies on top.
Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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