Biscoff Cheesecake (No Bake)
Najat
Photo by Najat
If you’re a fan of no-bake desserts, this Biscoff Cheesecake is going to be your new favorite! It’s super easy to make, full of that cozy Biscoff cookie flavor, and made with a dreamy, fluffy cream layer that holds up beautifully thanks to a little trick: I used Klopfix (whipping cream stabilizer) to make the filling extra firm and stable. No Klopfix? No problem—you can swap it with a bit of cornstarch for a similar effect.
This no-bake cheesecake is made with mascarpone, heavy cream with at least 35% fat, biscoff spread, and layers of soaked tea biscuits—perfect for making ahead and chilling overnight. It’s creamy, crunchy, sweet, and totally irresistible.
Ingrediënten
CHEESECAKE BATTER
FILLING
TOPPING
EXTRA
Shop ingredients:
Tips
I used klopfix for the cream stabilizer. You can replace this with cornstarch.
Use heavy cream with at least 35% fat for cream.
Replace vanilla sugar with about 1 teaspoon of vanilla extract per sachet.
You can play around with the thickness of the biscuit layers or even try other cookies for a different twist.
Heat the biscoff spread only until it becomes liquid—don’t let it get too hot.
Let the cheesecake chill overnight for the best texture and flavor blend.
Decorate with white ganache, biscoff cookies, or even fresh fruit or nuts for a creative touch.
Use a sharp knife dipped in hot water for clean, neat slices.
Mascarpone can be replaced with cream cheese if desired.
I used a springform pan sized 28×18 cm for this recipe.
Stappenplan
Place the mascarpone, cream stabilizer, vanilla sugar, and 150 g biscoff spread into a large bowl. Mix for 1 minute until smooth. Gradually add the heavy cream and mix until stiff.
Take a tea biscuit, dip it briefly in milk, and arrange it in a springform pan. Repeat this process until you have the first layer. Spread some of the biscoff cream over it. Repeat with another layer of dipped biscuits and cream. Add one final layer of biscuits and top it with the remaining cream, spreading it out evenly.
In a small saucepan, gently heat the 200 g of biscoff spread over low heat, stirring constantly, until it becomes liquid. Keep an eye on it, as this process happens quickly. Let it cool slightly.
Pour the biscoff topping evenly over the cream layer. Cover and refrigerate the biscoff cheesecake until set, preferably overnight.
Cut the biscoff cheesecake into rectangular pieces. If desired, decorate with white ganache and biscoff cookies.
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