Have you ever tried Biscoff wafers or spread? If not, trust when I tell you my No-Bake Biscoff Swirl Cheesecake will introduce you to a whole new world of deliciousness!
I love all types of cheesecakes, but lately, I’ve been enjoying the no-bake variety. Partly from the summer heat but also because of how easy they are to make.
Wouldn’t you love to sit down to a slice or two of this delicious cheesecake? I’m not ashamed to say I enjoyed for breakfast with my coffee….sigh.
What Ingredients do I need to make a No-Bake Biscoff Swirl Cheesecake?
Let’s start by gathering the ingredients we need to make no-bake Biscoff swirl cheesecake bars. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make a No-Bake Biscoff Swirl Cheesecake?
Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
Do I have to use Biscoff cookies for the crust?
No, you don’t. You can use graham crackers, digestive biscuits or shortbread cookies.
- In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
- In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream.
Spread the mixture evenly into the prepared pan.
- In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds).
- Drop by spoonfuls on top of the cheesecake batter then swirl with a knife.
- Refrigerate for at least 4 hours before serving (overnight is best).
Can I use Nutella instead of Biscoff spread?
Yes, you can. You could also make your own peanut butter or other nut butter spread to use instead of Biscoff spread.
Once the cheesecake has set up, slice it into squares and get ready for deliciousness!
Who wants to grab a fork and join me?
More No-Bake Dessert Recipes You’ll Love!
No Bake Biscoff Swirl Cheesecake
Ingredients
- 1 ½ cups Biscoff cookie crumbs
- 4 tablespoon butter melted
- ½ cup heavy cream
- 1 ½ teaspoon confectioner's sugar (10x or powdered)
- ½ cup sugar
- 16 ounces cream cheese softened
- 1 teaspoon vanilla
- ¼ cup Biscoff spread
Instructions
- Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
- In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
- In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
- In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds).
- Drop by spoonfuls on top of the cheesecake batter then swirl with a knife.
- Refrigerate for at least 4 hours before serving (overnight is best).
Maral Eskenian
Delicious and easy I love it
Chef Dennis Littley
I’m happy to hear that!
Marion
Chef Dennis!
OH MY GOODNESS! This is NOW my favorite cheesecake! You also deserve 3 slaps as this is so good! I LOVE making your recipes as they are easy & so dang on good! I was too tired to make it for Christmas so my boys made sure I made it for New Years. I DID and sliced out pieces for the family & DARED ANYONE to eat the rest! It’s my breakfast in the morning. It’s JUST enough as to not have a lot of leftovers (not that you’d have any ). THANK YO for such a good recipe!
Chef Dennis Littley
I’m happy to hear you enjoyed my Biscoff cheesecake bars, they are my wife’s favorite cheesecake!
Jenny Lendrum
Just a question chef Dennis… to obtain this ingredient of firstly semi sweet, alittle confused with what this is??? secondly where to purchase the Biscoff biscuits and spread as i live in Australia?
Chef Dennis Littley
hi Jenny
I’m not sure what you mean by firstly semi sweet? As for Biscoff, Google says its available at Independent or Coles and Woolworths supermarkets
Gabby
Can you make this without the biscoff spread? I personally love the cookies but not the spread! Idk if it’ll mess up the bars
Chef Dennis Littley
hi Gabby
leaving off the Biscoff won’t affect the bars other than the flavor. You could replace it with caramel, dulce de leche, sweetened peanut butter or if you just want a simple topping, with berries.
Elizabeth C Liotti
Hello. I’m confused about the confectioners sugar measurement. Is it one and a half teaspoons or cups?
Chef Dennis Littley
The amount is correct, it is teaspoons. It’s only to sweeten the cream.
Oscar
This was so delicious, thanks for the recipe.
Rob
Delicious and easy to make!
Amanda Dixon
Oh, my, this is a wonderful cheesecake! It was so rich and creamy, and the Biscoff spread added the best flavor. It was truly irresistible!
Kayla DiMaggio
I am a huge cheesecake lover and your no bake cheesecakes was delicious! I am a huge fan!
Gwynn Galvin
Oh my deliciousness! Thanks for sharing this amazing recipe, everyone loved it!
Jean
I Love biscoff biscuits and your no-baked cheesecake was such a delightful dessert!
Linda
I love a no-bake dessert and this biscoff cheesecake was one of the best!
Jerika
My family loved your No-Bake Biscoff Swirl Cheesecake!:) Thanks!:)
Andrea White
it was so delicious! The perfect dessert!
Kerry Smith
I wish it was measured in grams and not cups…
Chef Dennis Littley
hi Kerry
Your wish is my command! I just converted this recipe and you can find a toggle for metric at the bottom of the ingredients list. I’m in the process of converting recipes over to metric. Sadly they have to be done one at a time so I haven’t gotten to all of my 600+ recipes.
Nicole
Hi Chef Dennis,
This looks delicious, i would love to have a go at making it myself, although i have never heard of Biscoff. What does it taste of, and do you know what the UK equivalent would be?
No bake cheese cake is the best, why go to all the effort of baking one when there are no-bake recipes like this floating about?
Thanks, Nicole
Chef D
hi Nicole
I’m surprised you can’t get it in the UK, it’s a European Spread. It’s an equivalent to peanut butter made out of crushed biscoff cookies if that helps. I know you can order it online too!
Cheers
Dennis
Nicole
Hi Denis, i shall have to look out for it then, we have a few European food stores in my town, Polish, Turkish etc, maybe I’ll try those. I’m very intrigued now!
Minnie@thelady8home
Oh wow!!!! What a brilliant recipe! Bookmarking it and over to Chocolate Moosey.