No-Bake Cheesecake
No-bake cheesecake with a Biscoff cookie crust.
Equipment
- 9-inch springform pan
- Medium Bowl
- Mixing Bowl
- Measuring Cup
- flat-sided glass or dry measuring cup
- electric mixer with whisk attachment
- Whisk
- Rubber spatula
- Offset spatula
- Plastic Wrap
- freezer
Ingredients
Ingredients
- 2 cupsBiscoff cookie crumbs you’ll need two packages; see note
- 7 tablespoonsunsalted butter melted
- 2 tablespoonssugar
- 1/8 teaspoonsalt
- 1 1/4 cupsheavy cream
- 16 ozcream cheese at room temperature
- 3/4 cupgranulated sugar
- 1 tablespoonfresh lemon juice from 1 lemon
- 1 teaspoonvanilla extract
- 1/8 teaspoonsalt
Instructions
Instructions
- Combine 2 cups Biscoff cookie crumbs, 7 tablespoons melted unsalted butter, 2 tablespoons sugar, and 1/8 teaspoon salt in a medium bowl; mix until evenly moistened.
- Transfer the crumb mixture to a 9-inch springform pan. Using your fingers and the bottom of a dry measuring cup or a flat-sided glass, press the crumbs into an even 1/4-inch-thick layer across the base and press the crumbs up the sides 1½ to 2 inches to form the crust.
- Place the crust in the freezer to firm while you prepare the filling (at least 10–15 minutes).
- Chill the mixing bowl and whisk attachment briefly if possible. Pour 1¼ cups cold heavy cream into the chilled bowl and whip on medium-high speed until medium-stiff peaks form, about 3–5 minutes. Stop when peaks hold shape but are still slightly soft. Transfer the whipped cream to a separate bowl and set aside.
- In the same (unwashed) mixing bowl, add 16 oz room-temperature cream cheese, 3/4 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat on medium speed until the mixture is completely smooth and creamy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
- Add about one-third of the whipped cream to the cream cheese mixture and mix on low speed just until combined to loosen the filling.
- Remove the bowl from the mixer and gently fold in the remaining whipped cream with a rubber spatula until no streaks remain and the filling is uniform. Do not overmix; stop as soon as the mixture is evenly blended.
- Take the crust out of the freezer. Use an offset spatula to spread the filling evenly into the crust, smoothing the top.
- Cover the pan tightly with plastic wrap and refrigerate the cheesecake for at least 6 hours or up to 2 days to set.
- To serve, remove the sides of the springform pan. Wipe a sharp knife clean or rinse it under hot running water and dry, then slice the cheesecake into wedges, rinsing and drying the knife between slices for clean cuts. Serve the cheesecake from the base of the pan.
Notes
Notes
Make-Ahead Instructions:
The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
Freezer-Friendly Instructions:
The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
Note:
To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs.
Make-Ahead Instructions:
The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
Freezer-Friendly Instructions:
The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
Note:
To make the cookie crumbs, pulse the cookies in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you get fine, even crumbs. You’ll need two 8.8 oz packages of cookies, but only about 10 cookies from the second package to reach 2 cups of crumbs.