Introduction
Indulge in the irresistible flavors of this Biscoff No-Bake Cheesecake, a decadent dessert that blends the rich, spiced taste of cookie butter with the creamy texture of mascarpone and whipped cream. Perfect for any occasion, this dessert is not only delicious but also incredibly easy to make—no oven required! The aroma of cinnamon and vanilla will fill your kitchen as you whip up this crowd-pleasing treat. With layers of coffee-dipped Biscoff cookies and luscious cookie butter, every bite is pure bliss.
Prep Time, Cook Time, Total Time, and Servings
Prep Time: 20 minutes | Cook Time: 0 minutes (chilling time: 6 hours or overnight) | Total Time: 6 hours 20 minutes | Servings: 12.
Ingredients
- 14.1 oz jar cookie butter
- 17.6 oz container Biscoff cookies (party pack size)
- 1 pint heavy whipping cream
- 8 ounces mascarpone
- 1/4 cup powdered sugar (more or less depending on sweetness preference)
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup coffee (optional)
- Optional: shaved chocolate for topping
Step-by-Step Instructions
- In a large mixing bowl, combine the heavy cream, mascarpone, powdered sugar, vanilla extract, cinnamon, and 1/4 cup of cookie butter. Whip until stiff peaks form.
- Place the coffee in a shallow dish (optional). Dip each Biscoff cookie briefly into the coffee, then arrange them side by side in an even layer in an 8×8 dish.
- Warm the remaining cookie butter until just melted and spreadable, being careful not to overheat.
- Drizzle 1/3 cup of the melted cookie butter over the cookie layer. Spread half the whipped cream mixture evenly on top.
- Repeat with another layer of coffee-dipped cookies, cookie butter, and whipped cream.
- Finish with a drizzle of cookie butter, crumbled Biscoff cookies, and shaved chocolate (optional).
- Tightly seal with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow the cookies to soften.
Pro Tips for Perfect Results
- Use cold heavy cream and mascarpone for the best whip consistency.
- If skipping the coffee dip, the cookies will still soften but may take slightly longer.
- Avoid overheating the cookie butter—it should be warm but not hot.
- For clean slices, dip a sharp knife in hot water before cutting.
- Chill the bowl and beaters before whipping the cream for faster results.
Variations and Substitutions
- For a lighter version, substitute whipped coconut cream for the heavy cream.
- Use graham crackers instead of Biscoff cookies for a different flavor.
- Swap the coffee for milk if you prefer a milder taste.
- For a nut-free alternative, try sunflower seed butter instead of cookie butter.
Storage and Reheating Tips
Store the cheesecake tightly covered in the refrigerator for up to 3 days. Avoid freezing, as the texture may change. No reheating needed—enjoy chilled!
FAQ
Q: Can I make this dessert without mascarpone?
A: Yes, you can substitute cream cheese for a slightly tangier flavor.
Q: How long does it take for the cookies to soften fully?
A: At least 6 hours, but overnight yields the best texture.
Q: Can I skip the coffee dip?
A: Absolutely! The cheesecake will still be delicious.
Q: Is there a non-dairy alternative for the whipped cream?
A: Yes, coconut whipped cream works well.
Nutrition Estimate (per serving)
Calories: 420 | Protein: 4g | Carbohydrates: 35g | Fat: 30g.
Print
Biscoff No-Bake Cheesecake: A Decadent and Easy Dessert
- Total Time: 380
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, spiced cheesecake layered with coffee-dipped Biscoff cookies, creamy mascarpone, whipped cream, and warm cookie butter. No oven needed! Perfect for a festive or comforting treat.
Ingredients
14.1 oz jar cookie butter
17.6 oz Biscoff cookies (party pack size)
1 pint heavy whipping cream
8 oz mascarpone
1/4 cup powdered sugar
2 tsp vanilla extract
1/2 tsp cinnamon
1 cup coffee (optional)
Optional: shaved chocolate for topping
Instructions
In a large bowl, combine heavy cream, mascarpone, powdered sugar, vanilla, cinnamon, and 1/4 cup cookie butter. Whip until stiff peaks form.
Dip Biscoff cookies in coffee (optional) and arrange them in an 8×8 inch dish.
Warm remaining cookie butter until melted, then drizzle 1/3 cup over the cookie layer. Spread half the whipped cream mixture on top.
Repeat with coffee-dipped cookies, cookie butter, and whipped cream.
Finish with a drizzle of cookie butter, crumbled cookies, and shaved chocolate (optional). Chill for 6 hours or overnight.
Notes
Use cold cream/mascarpone for best results
Avoid overheating cookie butter
Chill bowl and beaters before whipping
For a lighter version, use whipped coconut cream
Substitute graham crackers for Biscoff cookies
Swap coffee with milk for a milder flavor
Dip knife in hot water for clean slices
- Prep Time: 20
- Category: Featured
- Method: Chilling/No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 82g)
- Calories: 420
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
