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This Biscoff No-Bake Cheesecake is an effortless dessert that captures the warm and cozy flavors of cookie butter perfect for fall and winter gatherings. It combines creamy mascarpone and whipped cream with the signature taste of Biscoff cookies soaked in coffee, making it an indulgent yet simple treat ideal for sharing at Thanksgiving or Friendsgiving.
I first made this cheesecake during a chill weekend and was amazed at how quickly it came together. Now it is a go-to dessert for holiday dinners because everyone asks for seconds.
Ingredients
- Cookie Butter: provides that iconic spiced caramel flavor and creamy texture essential for the cheesecake layers. Look for smooth spreads without too many additives.
- Biscoff Cookies: form the coffee-soaked crust and layers adding crunch and spice. Choose fresh packages for best texture.
- Mascarpone: adds a rich and creamy dimension to the whipped cream creating a luscious cheesecake feel. Cream cheese can work as a substitute but mascarpone is more authentic and silky.
- Heavy Cream and Vanilla Extract: whipped to give the dessert lightness and subtle sweetness. Use fresh cream with high fat content for best results.
- Powdered Sugar and Cinnamon: powder sugar helps stabilize the whipped cream while cinnamon enhances the cozy fall flavor profile.
- Coffee: strong brewed coffee is used to soak cookies adding bittersweet notes that balance the sweetness beautifully.
Step-by-Step Instructions
- Make the Whipped Cream:
- Combine the heavy cream, mascarpone, powdered sugar, vanilla extract, cinnamon, and one quarter cup of cookie butter in a mixing bowl. Whip on medium-high speed until stiff peaks form. This will create a dense and creamy cheesecake filling.
- Prepare the Cookie Layers:
- Pour brewed coffee into a shallow dish for easy dipping. Quickly dip the Biscoff cookies in the coffee ensuring they absorb just enough liquid without becoming soggy. Arrange a single layer of dipped cookies side by side evenly in an 8 by 8 inch dish.
- Warm the Cookie Butter:
- Place the remaining cookie butter in a microwave-safe bowl and warm gently until it becomes soft and spreadable. Be careful not to overheat as it can melt the whipped cream when layered.
- Assemble the Cheesecake:
- Drizzle one third cup of warmed cookie butter evenly over the first cookie layer. Spoon half of the whipped cream mixture over the cookie butter and gently spread it into a smooth layer. Repeat the dipping process with another layer of cookies, drizzle more warmed cookie butter, and spread the remaining whipped cream on top.
- Finish and Garnish:
- Top with a final drizzle of cookie butter. For extra texture and flavor you can add crushed cookie crumbs or shaved chocolate on the surface. Refrigerate the cheesecake for at least a few hours before serving to let the flavors meld perfectly.
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Cookie butter is my favorite ingredient here because it carries the essence of Biscoff cookies in a creamy form. One holiday season I brought this dessert to a family gathering and watching everyone savor the unique combination of coffee and cookie butter flavors was priceless. It quickly became a family favorite.
Storage Tips
Store the cheesecake covered in the refrigerator to keep it fresh for up to three days. Avoid freezing if you want to maintain the optimal creamy texture as freezing can sometimes cause the cream to separate. Leftovers can be portioned into individual servings for easy grab-and-go treats.
Ingredient Substitutions
You can use cream cheese instead of mascarpone for a slightly tangier cheesecake feel, though the texture will be a bit denser. If you cannot find Biscoff cookies try speculoos or ginger snap cookies as alternatives for a similar spice profile. For coffee, espresso or strong brewed black tea can also work for dipping if preferred.
Serving Suggestions
Serve this cheesecake chilled with a dusting of cinnamon or a sprinkle of crushed Biscoff cookies for extra crunch. It pairs wonderfully with a hot cup of coffee or chai tea, enhancing its cozy spiced flavors. This dessert also looks beautiful garnished with some toasted nuts or seasonal fruits like sliced pears.
Cultural Note
Biscoff cookies originated in Belgium and became popular worldwide especially as a popular treat during airline flights. Their unique caramelized flavor and crunchy texture make them beloved in many desserts today. This cheesecake recipe highlights the cookie butter spread made from those cookies, marrying modern no-bake ease with beloved traditional flavors.
Pro Tips
- Always whip the cream mixture until you see firm peaks to ensure the cheesecake holds its shape when sliced
- Do not soak the cookies too long in coffee or they might turn mushy and compromise texture
- Warm the cookie butter gently to make spreading easier without melting the whipped cream layers
Common Recipe Questions
- → What makes this dessert no-bake?
The dessert requires no oven time; it’s assembled using whipped cream blended with mascarpone and layered with coffee-soaked cookies. Chilling allows it to set naturally.
- → Can I substitute mascarpone with cream cheese?
Yes, cream cheese works as a substitute, providing a slightly tangier, but still creamy texture that complements the cookie butter and spices.
- → Why dip the cookies in coffee before layering?
Dipping the biscuits in coffee softens them and adds depth by infusing a rich, aromatic note that balances the sweetness and creaminess.
- → What role does cinnamon play in the layers?
Cinnamon adds warmth and a subtle spice, enhancing the cozy fall flavors and complementing the cookie butter’s sweetness.
- → How should I store this dessert after assembling?
Keep it refrigerated in a covered dish to maintain creaminess and texture, allowing flavors to meld for several hours before serving.
- → Can I add toppings to enhance the taste?
Yes, shaved chocolate or cookie crumbles sprinkled on top add texture contrast and rich flavor highlights.