Dive into decadence with our No-Bake Eggless Biscoff Cheesecake—a celebration of velvety creaminess and the iconic spiced allure of Biscoff cookies. This fuss-free recipe ensures a symphony of flavors without a minute in the oven. Join me in this delightful journey as we redefine indulgence with every spoonful of this heavenly treat. It’s time to savor simplicity and satisfy your sweet cravings effortlessly. Let’s make magic in the kitchen with the irresistible charm of Biscoff!
WHAT YOU’LL LOVE ABOUT THIS
- No oven dessert
- Eggless
- Creamy and decadent
- 5 ingredients recipe
WHAT ARE NO-BAKE DESSERTS?
As the name suggests, no-bake desserts are desserts that are made without any actual baking. These are cold set desserts that require either some setting agents like gelatine or agar agar or you need to play around with ingredients that can hold well themselves. These can be simple ingredients like heavy cream, cream cheese, egg whites, and so on.
No bake desserts do not require any baking process but they do require a relevant amount of setting time. In my experience, no-bake desserts that are layered, like this biscoff cheesecake, need at least 8 hours of refrigeration before you can cut into them.
This is perfect to prep your desserts a day ahead whenever you have a party planned the next day! Trust me, prepping up a dessert a day in advance is always the best decision and keeps all your guests super happy too.
INGREDIENTS NEEDED FOR THE NO BAKE EGGLESS BISCOFF CHEESECAKE
Not only is this cheesecake easy to make, it literally only requires 6 ingredients. Let us take a look at what these ingredients are:
CREAM CHEESE
If you are making a cheesecake, you definitely need some good quality cream cheese. The one I love to use personally is the D’lecta cream cheese or the very famous Philadelphia cream cheese. Philadelphia cream cheese is on the more expensive side but for everyday use, I absolutely love using D’lecta. It is easily available in the local markets and now they also have their own website where you can directly order online!
Whenever you are making cheesecake, be it baked or no bake, make sure to use softened cream cheese. Your cream cheese should have no lumps and should be silky smooth before you can add other ingredients into it.
BISCOFF
The star ingredient is, of course, BISCOFF. This cheesecake is definitely a decadent one and that is why we are adding almost one whole medium jar of biscoff. Biscoff will also help the cheesecake in setting as it will firm up during the refrigeration process.
WHIPPED CREAM
A lot of whipped cream that will get folded in the cream cheese and biscoff mixture to make the cheesecake super airy and voluminous. I love to use Rich heavy cream. You can buy it online too.
CRUSHED BISCUITS
This is for the base of our cheesecake. Any crushed biscuits will do. I have used biscoff biscuits in this recipe. You can use any biscuit of your choice.
BUTTER
You will also need melted butter to combine with the crushed biscoff biscuits to make the base of the cheesecake.
TIPS TO KEEP IN MIND WHILE MAKING NO BAKE EGGLESS BISCOFF CHEESECAKE
- Always use softened cream cheese. If you are using cream cheese that is right out of the fridge, just microwave it for 20-30 seconds and you will have instant softened cream cheese.
- Make sure to whip the heavy cream to stiff peaks and gently use the cut and fold method. If you add the whipped cream vigorously into the cream cheese mixture, it will definitely lose out all the air and your cheesecake will have no structure.
- Refrigerating the cheesecake is very important, especially in the summer heat of places like Delhi. Refrigerating for an adequate number of hours is important to help it maintain its structure while you are slicing into it.
- You can decorate the biscoff cheesecake however you like. I kept it simple by adding a generous amount of biscoff spread and a biscoff biscuit on top. You can add crushed biscuits also.
OTHER CHEESECAKE RECIPES FROM THE BLOG
- NO BAKE NUTELLA CHEESECAKE: WITHOUT GELATINE
- EGGLESS BLUEBERYY CHEESECAKE
- EGGLESS BLUEBERRY CHEESECAKE CUPS
- 25 biscoff biscuits
- 5-6 tbsp butter, melted
- 1+1/2 cup cream cheese
- ⅓ cup biscoff spread
- 1+1/2 cup whipped cream
- ½ cup biscoff spread
- Blend the biscoff biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
- Press the biscoff mixture into the bottom of a 6-inch square glass dish to create the crust. Place it in the refrigerator to set while you prepare the filling.
- In a mixing bowl, whisk together softened cream cheese, whipped cream and biscoff spread until it’s smooth and creamy.
- Pour the cheesecake filling over the biscoff crust in the square dish and spread out into an even layer.
- Refrigerate the cheesecake for at least 4 hours, or until it’s firm.
- Spread an even layer of biscoff spread over it.
- You can decorate the top with additional biscoff biscuits or crumbs.
If you like my no bake biscoff cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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