No-Bake Cheesecake
User Reviews
5
No-Bake Cheesecake
Description
The No-Bake Cheesecake starts with a crust made from finely ground Biscoff cookie crumbs, melted butter, sugar, and a pinch of salt pressed into a springform pan and frozen to set. The filling combines room-temperature cream cheese blended with sugar, lemon juice, vanilla, and salt to a smooth consistency. Separately, heavy cream is whipped to medium-stiff peaks then gently folded into the cream cheese mixture to maintain airiness.
The cheesecake is assembled in layers atop the chilled crust and refrigerated to firm up. The absence of baking allows for a creamy texture that remains light while the Biscoff crust adds a distinct caramelized crunch. The lemon juice adds brightness to balance the sweetness.
Make-ahead notes recommend assembling up to two days in advance and covering tightly with plastic wrap. The cheesecake can be frozen for up to three months if wrapped well and thawed overnight in the refrigerator before serving. The cookie crumbs can be prepared using a food processor or crushed manually if a processor is unavailable, using about two packages of cookies.
Ingredients
For the Crust
- 2 cups Biscoff cookie crumbs typically from two packages
- 7 tablespoons unsalted butter melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
For the Filling
- 1¼ cups heavy cream
- 16 oz cream cheese at room temperature
- ¾ cup granulated sugar
- 1 tablespoon lemon juice fresh; from 1 lemon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
For the Crust
- In a medium bowl, combine the Biscoff crumbs, butter, and sugar.
- Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.
For the Filling
- Using an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.
- In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed.
- Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.
- Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
- Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan.
Notes
- The cheesecake can be refrigerated for up to two days covered tightly with plastic wrap before serving.
- Freeze the cheesecake for up to three months by wrapping it tightly in foil or freezer wrap and thaw in the refrigerator overnight.
- To prepare Biscoff cookie crumbs, pulse cookies in a food processor or crush them manually in a zip-top bag with a rolling pin.
- About two 8.8-ounce packages of Biscoff cookies are needed, but only about 10 cookies from the second package to reach the required 2 cups of crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 101mg | 34% |
| Sodium | 390mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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