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I think it’s fair to say I am not the best traveler in the world. Big airports give me anxiety. I’m claustrophobic, so the bathrooms on planes are out of the question. And sitting so close to random people in a confined space? Makes me itchy, twitchy, and miserable. Especially when your row mate eats a Caesar salad for dinner and then falls asleep with their mouth agape 6 inches from your face.
It was sort of good that the fellow passed out, though. I was tired of trying to covertly read 50 Shades of Gray on my iPad without him glancing over and catching a glimpse of the naughty words. That book is something else – and that’s the last of my words on that particular subject.
Despite my utter disdain for traveling, my recent trip to Kansas City with Gold Medal Flour did have some amazing positives: fantastic people, incredible food, and I got to tour a factory and get up close and personal with a combine. More on that experience will come later this month. Just know: it was pretty awesome.
While intermittently holding my breath and attempting to breath through my mouth instead of my nose due to said sleeping man, I decided to distract myself with 15 minutes of free internet and Biscoff Cookies – thank you, Delta. I always forget how delightful these crisp, caramelly cookies are. As I munched away, happily distracted from Caesar-breath, the idea for No Bake Biscoff Cheesecakes was born.
Imagine a crisp, cookie crumb foundation topped with a deadly combination of Biscoff Spread, cream cheese and Cool Whip. While it’s an incredible simple dessert to prepare, any crowd you serve it to is going to be wowed by your creativity and Biscoff genius.
The fact that this Biscoff cheesecake isn’t baked makes it perfect for Summer. I don’t know about where you are, but it’s seven shades of Hades here in Ohio today, and just the thought of turning on my oven made me sweat a little. Cold, creamy and full of cinnamon – that is what I’m all about with this cheesecake.
*See recipe notes for details on how to find Biscoff Cookies and Spread in your area.
Biscoff No Bake Cheesecake
Ingredients:
For the Crust
- 12 Biscoff cookies, crushed into crumbs
- 2 tablespoons unsalted butter, melted
For the Filling
- 1 (8 ounce) package cream cheese, softened
- 2/3 cup Biscoff Spread
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish
- whipped topping, optional
- Biscoff cookie crumbs, optional
Directions:
- In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with additional whipped topping and Biscoff cookie crumbs.
Notes:
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.
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Made this yesterday for a going-away lunch I held for a friend–TOTAL HIT! I increased the cream cheese by 1/3 cup to taste more like cheesecake, and used some leftover Oreo cookie crumbs for the crust. Let’s just say, I should have made more–the only taste I got was right before I piped it into the cups =(
So glad the recipe was such a hit for your special lunch. Thanks for stopping by.
-Jamie
We don’t get frozen whipped topping over here – and what is Biscoff? Saying that we probably don’t get that either! I should stop reading US/Canada based blogs because a lot of the time the recipes call for something we don’t get in the UK or if we do its horrifically expensive! :-( x
You can substitute sweetened whipped cream for the whipped topping. Biscoff is cookie butter similar to peanut butter, which can be substituted. Thanks for stopping by.
-Jamie
Hi I am from Puerto Rico we don’t have biscoff cookies or spread can I use something else like peanut butter or nuttela maybe?
Peanut Butter or Nutella would work fine. Thanks for stopping by.
-Jamie
Looks so good! thanks for sharing this yummy recipe
It sounds sooo yummy, here in the Netherlands we do have biscoff cookies, but here they call them Lotus Speculoos cookies and spread. But we do not have cool whip! Can I substitute it with regular whipping cream?
Hi Rkia, Whipped cream would not work, but there’s a recipe for homemade cool whip here: http://www.somethingswanky.com/homemade-cool-whip/
– Jamie
Hi,
I am wanting to make this for a 16th birthday party,
but the theme is colorful! so I was wondering if this recipe yo ucould put food dye in the cream cheese? and maybe leave out the biscoff spread (which i dont think they sell in australia anyway)… what do you think? and maybe this could be made with a different type of biscuit? I will be making everything from scratch as well….
– Darcy
Darcy,
Food dye should be fine in the filling. I believe you do have Biscoff spread, it’s just called something else – Speculoos. It’s made with ginger cookies, so you could potentially try grinding those up with some oil to make your own cookie butter. I believe there are internet tutorials.
– Jamie
Jamie,
I love this recipe already! The only thing I’m not too keen on is the cool whip…can I use whipped cream instead? Or do you have any suggestions as to what I can replace the cool whip with? Thanks and love your blog!!
Gina
Hi Gina,
You might try this recipe to replace the cool whip: http://www.somethingswanky.com/homemade-cool-whip/
– Jamie
Two questions:
1. Do you think I could make this a day or two ahead? And just add the Cool Whip & cookie garnish before serving?
2. Do you think it would be okay with Trader Joe’s cookie butter (instead of Biscoff spread)? Or Nutella?
Thanks! Looks yummy!
Kelly, I think you can make it ahead, and Trader Joe’s cookie butter or nutella would both work fine!
– Jamie
How long and can I even use muffin tins to bake these in?
Arielle, these cheesecakes are no-bake. You do not put them in the oven. I would not put them in a muffin tin.
– Jamie
Question – How long will these hold in the fridge if I made them ahead? I know that regular whipped cream would “fall”, but I know Cool Whip is a bit different…
Kristen-
I would make them the day I was serving them – they’ll definitely be less stable if made with real whipped cream. I hope this helps.
-Jamie
Thanks Jamie! Making these for a party – flavors say Fall to me!