Monday, July 22, 2013

No Bake Biscoff Cheesecake

No Bake Biscoff Cheesecake

If you have not tried the Biscoff Spread yet, run to the store and buy a jar. Run! You are going to love this No Bake Biscoff Cheesecake!

What is Biscoff? The Biscoff cookie is a Belgian “cinnamon” cookie that was first introduced in the US on Delta flights, i used to love them.  Today you can find Biscoff as a spread, is comes in creamy and crunchy options.  Imagine those delicious cookies into a delicious creamy spread.  My favorite is the creamy.  Just like peanut butter I prefer the creamy.

No Bake Biscoff Cheesecake

And the great things about this Biscoff Spread is that it is all natural and GMO Free.  If you are not familiar with why you should eat and buy products that are GMO free you can read more here.

There are so many good things you can do with Biscoff, just spreading it on some toast or having it with apples.  Or if you want to bake why not make some delicious cookies or bars.  And if you really want to splurge or surprise your guests with something out of this world then you should make the No Bake Biscoff Cheesecake.  You will not be disappointed.

No Bake Biscoff Cheesecake

Need some more Biscoff Ideas?  I have created a special Biscoff Pinterests Board that you can just go to and drool over all those fabulous recipes.

And while you are at it, enter the “Spread the Love” contest and you could be the lucky winner and win a trip to Belgium.

Print Recipe

No Bake Biscoff Cheesecake

Yield: 8 people

Prep Time: 20 minutes

Cook Time: Minimum 4 hours Chill Time


9 oz (250g) biscoff cookies

7 tbsp (100g) salted butter, melted

1 tsp vanilla extract

18 oz (500g) of cream cheese, room temp

3.5 oz (100g) powdered sugar

½ cup heavy cream

1 - 14 oz (400g) jar of Biscoff Spread

Optional 6 pieces of Ferro Rocher Chocolates


In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. You can also use individual cups as well. Chill in the fridge while preparing the cheesecake mixture.

Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.

Beat in the jar of Biscoff Spread until mixture is combined.

Beat in the ½ cup cream until mixture looks shiny and mousse-like.

Dollop mixture onto Biscoff crust and smooth the surface.

Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Ferro Rocher Chocolates and sprinkled on top for some décor.

Chill in the fridge for a 4 hours or, preferably, overnight.

No Bake Biscoff Cheesecake

One Year Ago: Rotisserie Chicken
Two Years Ago: Polish Cucumber Salad
Three Years Ago:  Pear Coffee Cake

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!

This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff .  The opinions and text are all mine.

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