Can I use mascarpone instead of cream cheese?

You can, though I haven't tested it in this Biscoff version. I use mascarpone in my no-bake mascarpone cheesecake , and it makes a wonderfully smooth filling. It's milder and richer than cream cheese, which is why I went with cream cheese here: its tang balances the sweet cookie butter. If you do swap, keep the mascarpone and cream cold rather than at room temperature. Mascarpone can split when it's mixed with ingredients at a different temperature.

Why didn't my no-bake cheesecake set?

If you didn't whip your heavy cream into peaks before folding it in, that could be one explanation. Another is if your cream cheese wasn't beaten smooth at the start. Also check that you used brick-style cream cheese and not a tub of whipped cream cheese. That's a no-go here! It won't give you the same results as this recipe. If your cheesecake is just a bit soft, try leaving it in the refrigerator longer. As a last resort, you can move it to the freezer to firm up if it looks good aside from a slightly-too-soft texture.

Does this cheesecake need gelatin?

Nope, and it's one of the reasons I love no-bake cheesecakes! The filling sets with time in the refrigerator, thanks to the cream cheese and the whipped heavy cream folded into it. It keeps the process simple and the ingredient list even shorter.

Can I use Cool Whip instead of heavy cream?

I haven't tested this substitution in this recipe, though I imagine it could work. I've had cheesecakes in the past that use it to help firm up the filling. If you give it a go, let me know in the comments!

Can you freeze Biscoff cheesecake?

I wouldn't recommend freezing it to help it set or before you first serve it. It's best kept in the refrigerator. But if you have leftovers you'd like to save for yourself and are less concerned with presentation, you can freeze slices in an airtight container for up to 3 months. The texture will be a little less smooth and silky, but it's still tasty.

No-Bake Biscoff Cheesecake (Easy Cookie Butter Cheesecake)

Description

This no-bake Biscoff cheesecake has a cookie butter cream cheese filling, Biscoff cookie crust, and melted cookie butter drizzle. No oven needed, and it's an excellent make-ahead option that stays fresh and delicious for days.

Ingredients

Scale

Biscoff Crust

1 sleeve (240 grams) Biscoff cookies
8 tablespoons (113 grams) unsalted butter, melted
1 tablespoon brown sugar
¼ teaspoon kosher salt

Cookie Butter Cheesecake Filling

16 oz (450 grams) full-fat brick cream cheese, room temperature
¾ cup (180 grams) creamy Biscoff cookie butter
¾ cup (90 grams) powdered sugar, sifted if clumpy
1 teaspoon pure vanilla extract
2 teaspoons lemon juice for tanginess
¼ teaspoon kosher salt
1 ¼ cups (300 grams) heavy whipping cream, cold

Topping

⅓ cup (80 grams) creamy Biscoff cookie butter
2 to 3 Biscoff cookies, crushed for garnish

Whipped Cream Border (optional)

½ cup (120 grams) heavy whipping cream, cold
1 tablespoon powdered sugar

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Instructions

Make the crust. Pulse the Biscoff cookies, brown sugar, salt, and melted butter in a food processor until the mixture resembles wet sand. Or put the cookies in a Ziploc bag, seal it, and roll and break them up with a rolling pin to form the crumbs and combine it with the other ingrdients. Press it into the bottom and slightly up the sides of a parchment-lined 9-inch springform pan with the base of a glass, then chill while you make the filling.
Whip the cream. In a chilled mixing bowl with the whisk attachment, whip the cold heavy cream on medium-high speed to medium stiff peaks. Transfer it to another bowl and refrigerate. No need to wash the mixer bowl before using it in the next step.
Beat the cream cheese. In the same mixing bowl, beat the room-temperature cream cheese and powdered sugar on medium speed for 1 to 2 minutes, until completely smooth with no lumps. Scrape down the bowl.
Add the cookie butter. Add the ¾ cup of cookie butter, vanilla, lemon juice, and salt. Beat on medium for about 1 minute, until evenly combined.
Fold in the whipped cream. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until no streaks remain. Do so gently so you don’t deflate the cream and air inside it.
Fill and chill. Spread the filling evenly into the crust and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.
Release the cheesecake. Gently run a thin knife around the edge of the pan, unclip the sides, and lift the ring away. Use the parchment to slide the cheesecake onto a serving plate if you'd like.
Drizzle the cookie butter. Microwave the ⅓ cup of cookie butter for 15 to 30 seconds, until pourable but not hot, and drizzle it over the cheesecake. If it comes hot out of the microwave, let it rest for a few minutes before pouring.
Pipe the whipped cream border (optional). Whip the cold heavy cream and powdered sugar to stiff peaks. Pipe a border around the top edge with the piping tip of your choice.
Garnish and serve. Sprinkle crushed cookies around the edge. Run a thin knife around the pan before releasing the sides, and slice with a hot, dry knife.

Notes

One standard 14 oz (400 gram) jar of cookie butter covers the filling and topping.

Use bricks of cream cheese, not the spreadable kind in a tub, which doesn't have the right texture for this cheesecake.

The cream cheese has to be fully at room temperature when you beat it; otherwise, you'll have a tough time beating out the lumps and creating a nice, smooth cheesecake.

Whipping the cream to medium-stiff peaks helps this cheesecake set without gelatin.

Make ahead: The cheesecake can be made a few days before serving. Ideally, add the whipped cream border and cookie crumbs right before serving so the border looks its neatest and the cookies stay crunchy. That said, I did full prepare mine a few days in advance, and it still looked fabulous upon serving. If you're on a time crunch, it'll do!

Store covered in the refrigerator for up to a week.

Prep Time: 30 minutes
6 hours: Chill Time
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 589
Sugar: 27 g
Sodium: 281 mg
Fat: 46 g
Saturated Fat: 24 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 0.3 g
Protein: 5 g
Cholesterol: 98 mg