Description
A no-bake, 3-ingredient dessert featuring a Biscoff cookie crust and a silky, rich cookie butter cheesecake filling. Ready in under 15 minutes of active time.
Ingredients
Scale
- 1 cup (110g) Biscoff cookies or similar speculoos cookies, crushed
- 2 tablespoons (28g) unsalted butter, melted
- 1 teaspoon granulated sugar (optional)
- 8 ounces (225g) full-fat cream cheese, softened
- 1/2 cup (120g) cookie butter spread (e.g., Lotus Biscoff)
- 1 cup (240ml) heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Crush the Biscoff cookies into fine crumbs using a ziplock bag and rolling pin. Transfer to a medium bowl.
- Melt the butter and stir it into the cookie crumbs until the mixture resembles damp sand. Press firmly into the bottom of serving cups (ramekins, mason jars, etc.).
- In a large bowl, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside.
- In a separate bowl, beat the softened cream cheese until smooth. Add the cookie butter spread and vanilla extract, beating until fully combined and uniform.
- Add one-third of the whipped cream to the cream cheese mixture and stir gently to lighten. Fold in the remaining whipped cream using a spatula with gentle cutting motions until just combined.
- Spoon the filling into the prepared crust-lined cups, smoothing the tops.
- Cover and refrigerate for at least 4 hours, or ideally overnight, until set.
Notes
Ensure cream cheese is fully softened to avoid lumps. Use cold heavy cream for best whipping results. Do not over-mix when folding in the whipped cream to maintain airiness. These taste better after chilling for 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 24
- Sodium: 180
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: no-bake cheesecake, cookie butter, Biscoff, easy dessert, 3 ingredient dessert, make ahead dessert, creamy cheesecake cups