You'll love this creamy egg-free, no-bake Biscoff Swirl cheesecake recipe. Wouldn' this cheesecake be a welcome addition at your family's table?
How to make a no-bake Biscoff swirl cheesecake thanks to Chocolate Moosey
Thank you to Chef Dennis for asking me to guest post today! For those of you who aren’t familiar with my blog, I am a self-taught home baker who puts a twist on recipes. It’s very hard for me to make a straight-forward brownie or straight-forward cheesecake.
Nope, I have to pick out one thing to change, even if it’s as simple as changing one ingredient or adding spice. I also have a from-scratch philosophy. No cake mixes, no pre-made whipped topping, no pre-made pie crust.
I even make my own ice cream. Ok so once in a while I’ll cheat with boxed puff pastry, instant pistachio pudding, and of course pints of Ben and Jerry’s, but for the easy stuff, it’s always homemade and fresh.
That brings me to this No-Bake Egg-Free Biscoff Swirl Cheesecake. Someone on Twitter asked me for a no-bake cheesecake recipe. I personally didn’t have one, so I did some searching. Everything I found involved pre-made items, such as whipped topping in a container or already-made graham cracker crust. How hard would it be to make it all from scratch? I can crush up my own graham crackers and fold in homemade whipped cream.
Besides, I’ve heard rumors about ingredients in whipped topping. Not good rumors. I also know that between the hot weather and people’s fears of baking cheesecake, this no-bake recipe would be quite a hit. No cracking, no water baths, no oven. Just you and your mixer (and a way to crush cookies).
Now the important part – what kind of no-bake cheesecake do I make? There were so many variations running through my head. However, on Twitter for the past weeks, I’ve been harassed…I mean…strongly encouraged to buy Biscoff. Biscoff is a company that makes these cookies you supposedly get on airlines. I never had them and didn’t really care until everyone raved and swooned over Biscoff.
Biscoff also makes a spread, similar to peanut butter but with cookies. So what does Biscoff taste like? Graham crackers with a hint of gingersnap spice. I was hoping for more of a caramel or even brown sugar taste. I knew I wanted to do a swirl on top, but since Biscoff makes both a spread and cookies, I used the cookies for the crust. My cheesecake needed a double-dose of Biscoff, after all.
Just like most cheesecakes, you have to refrigerate before serving. The recipe says 4 hours, but since I made it at night, I let it sit overnight. I was tempted to set my alarm for midnight so I could have a piece, but I needed my beauty sleep.
The nice part about being no-bake is there are no eggs. I was a little nervous for the taste because typically, eggs make the batter rich. How tasty is just cream cheese, sugar, and whipped cream anyway?
I really surprised myself because even though on paper the batter sounded boring, the creaminess you expect in a cheesecake is there. So if you don’t have time to bake a cheesecake or if you are scared the top will crack, this no-bake recipe is for you.
Do you want to grab a fork and join me?
If you enjoyed this recipe you may also like these:
- Chocolate Chip Cheesecake Bars with a toffee crust
- Authentic Ricotta Cheesecake with fruit topping
- Blood Orange Ricotta Cheesecake
- Ricotta Cheesecake with Blackberries
- Chocolate Cheesecake Bars with Pecan Shortbread Crust
No Bake Biscoff Swirl Cheesecake
- 1 1/2 cups Biscoff cookie crumbs
- 4 Tbsp butter melted,
- 1/2 cup heavy cream
- 1 1/2 tsp powdered sugar
- 1/2 cup sugar
- 16 ounces cream cheese softened
- 1 tsp vanilla
- 1/4 cup Biscoff spread
- Mix together the cookie crumbs and butter. Press into the bottom of a 9x9 pan. Refrigerate while you prepare the batter.
- In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
- In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
- In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.