1-First Step: Prepare the Crust Begin by blending your Biscoff cookies into fine crumbs you’ll need exactly 1.5 cups for the base. Mix these crumbs thoroughly with 1/3 cup of melted butter until it clumps together nicely. Press this mixture firmly into an 8-inch springform pan to create an even layer that will hold everything in place.

2-Second Step: Make the Filling Next, take your 2 (8oz) packages of cream cheese and beat them with 2 tablespoons of sugar until the mixture is completely smooth and lump-free. Add in 3/4 cup of Biscoff cookie spread and continue beating until it’s all combined into a cohesive blend. Then, pour in 1 cup of heavy cream and beat the filling until it’s semi-fluffy, which usually takes about 2-3 minutes don’t overdo it!

3-Third Step: Assemble the Cheesecake Once your filling is ready, spread it evenly over the prepared crust in the pan. Make sure to smooth the top with a spatula for a professional look. At this point, your No Bake Biscoff Cheesecake is almost done just cover it up and pop it in the fridge.

4-Fourth Step: Chill and Set Refrigerate the cheesecake for at least 6 hours, or better yet, overnight for the best results. This chilling time is crucial as it allows the filling to firm up and the coffee flavors to meld together perfectly. Keep in mind, the total time including this step is about 6 hours and 20 minutes, so plan ahead if you’re serving it for dinner!

5-Fifth Step: Add the Topping and Serve After chilling, melt 1/2 cup of Biscoff cookie butter and drizzle it over the top of your cheesecake for that irresistible finish. Return it to the fridge for about 5 minutes to let the topping set, then remove from the pan, slice it up, and serve to your eager guests. Each slice will serve about 10 people, making it a great choice for gatherings.