No Bake Biscoff Cheesecake (Cookie Butter Latte Cheesecake)
The easiest No-Bake Biscoff cheesecake topped with melted biscoff spread and an espresso cheesecake filling. The whole thing tastes like a cookie butter latte, and how can you be mad about that?
Servings: 8 -10 slices
Equipment
Ingredients
Cookie Crust:
- 1 8.8-ounce Biscoff Cookie pack (pulse into ~2 cups crumbs)
- 2 tablespoons finely ground pecans
- ½ stick salted butter melted
Espresso Cheesecake:
- 1⅓ cup heavy whipping cream cold
- 3 8-ounce block full-fat cream cheese (see notes)
- 1 ¾ cup confections sugar powdered sugar
- 1-2 tablespoons instant espresso powder I use 2
- ⅓ cup full-fat sour cream
- 2 teaspoons lemon juice
- 1½ teaspoon vanilla extract
Topping:
- Additional Biscoff Cookies crumbs or whole for topping
- ½ cup Biscoff Cookie Butter Speculoos spread
Instructions
- CRUST: Stir the ingredients for the crust together in a medium bowl. Pour the sandy crumbs into a 9-inch springform pan and pack tightly. I like to use a ¼ cup measuring cup (sprayed with cooking spray) to help pack in all the crumbs - the tighter, the better. Place the prepared crust in the freezer for 15-20 minutes or until completely firm.
- WHIPPED CREAM: In the bowl of a stand mixer use the whisk attachment to beat the heavy cream on medium-high for 4-5 minutes or until stiff peaks form. Remove the whipped cream to a clean bowl and place in the refrigerator for now.
- FILLING: Add the cream cheese, powdered sugar, and espresso powder to the bowl. With the mixer on medium speed, whip together until creamy and smooth. Stop the mixer, scrape down the sides and the bottom of the bowl with a rubber spatula. Add sour cream, lemon juice, and vanilla extract. Continue to whip the mixture on medium-high speed until the cheesecake mixture is lump-free; about 2 minutes. With the rubber spatula, fold in the prepared whipped cream. Be gentle, you don’t want to deflate the air from the whipped cream.
- FREEZE: Spread the cheesecake mixture evenly over the prepared crust using an offset spatula. Cover with plastic wrap and refrigerate the cheesecake for at least 8 hours and ideally, about 12-14 hours. The longer the cheesecake sits, the more the flavor will develop.
- BISCOFF MELT: Run a clean paring knife along the parameter of the springform pan to loosen the cheesecake from pan. Carefully remove the rim. Heat the cookie butter in a microwave-safe measuring cup in 20-second increments until melted. Use an offset spatula to spread the cookie butter quickly over the cheesecake. Be ready to go with an offset spatula in hand before pouring. Top with additional crumbled cookies on top. Serve immediately, or refrigerate for later!
Notes
- Ingredients: for this recipe, it’s essential to use heavy cream COLD from the refrigerator. The sour cream and cream cheese, however, must be brought to room temperature before mixing. Room temp cream cheese will blend much better than cold cream cheese.
- Pecans: can simply be omitted from the crust in case of an allergy.
- Clean slices: I like to wipe the knife on a paper towel in between cuts so that the crumbs/toppings don’t transfer.
- Leftovers: can be covered and refrigerated for roughly a week. You can also freeze the cheesecake for 3-4 weeks.
