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Light No-Bake Biscoff Cheesecake with Cookie Crumble

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A creamy, no-bake cheesecake made with Biscoff spread and Greek yogurt for a light texture, topped with a cookie crumble and melted Biscoff drizzle. Perfect for a quick and indulgent dessert.

Ingredients

Scale
  • 200g (about 2 cups) Biscoff cookies, crushed into fine crumbs
  • 60g (¼ cup) unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • 450g (16 oz) cream cheese, softened to room temperature
  • 200g (about 1 cup) Biscoff spread, at room temperature
  • 150g (¾ cup) Greek yogurt, plain and full-fat
  • 100g (½ cup) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 240ml (1 cup) heavy cream, cold
  • 50g (¼ cup) Biscoff spread, melted for drizzling
  • 4–5 Biscoff cookies, crushed for the crumble
  • Optional: a pinch of flaky sea salt

Instructions

  1. Prepare the crust: In a food processor, pulse the Biscoff cookies until they become fine crumbs. Transfer to a medium bowl. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened.
  2. Press the crust: Transfer the crumb mixture to a 9-inch springform pan. Press it firmly into an even layer on the bottom using a flat measuring cup. Place the pan in the refrigerator while you make the filling.
  3. Whip the cream: In a large bowl, pour the cold heavy cream. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  4. Make the filling base: In another large bowl, beat the softened cream cheese until smooth, about 2 minutes. Add the Biscoff spread and beat until fully combined. Add the Greek yogurt, powdered sugar, and vanilla extract. Beat on medium speed until smooth and fluffy, about 2 minutes more.
  5. Fold in the whipped cream: Remove the whipped cream from the fridge. Add about one-third to the cream cheese mixture and fold gently with a spatula. Add the remaining whipped cream and fold until no white streaks remain.
  6. Assemble the cheesecake: Remove the crust from the refrigerator. Pour the filling over the crust and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
  7. Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Add the topping: Once set, melt the remaining Biscoff spread in the microwave for 15-20 seconds. Drizzle over the top. Sprinkle crushed Biscoff cookies evenly. Add a pinch of flaky sea salt if desired.
  9. Serve: Run a knife under hot water, wipe dry, then run around the edge of the pan before releasing the springform. Cut with a sharp knife, wiping the blade between cuts.

Notes

Cream cheese must be at room temperature to avoid lumps. Chill time is non-negotiable—overnight is best. For a vegan version, use vegan cream cheese, coconut cream, and dairy-free butter. For gluten-free, use gluten-free Biscoff cookies. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake, cookie butter cheesecake, easy dessert, no-bake dessert, Greek yogurt cheesecake

Find it online: https://zorbmeal.com/light-no-bake-biscoff-cheesecake-with-cookie-crumble/