Have you ever tried Biscoff wafers or spread? If not, trust when I tell you my No-Bake Biscoff Swirl Cheesecake will introduce you to a whole new world of deliciousness!
I love all types of cheesecakes, but lately, I’ve been enjoying the no-bake variety. Partly from the summer heat but also because of how easy they are to make.
Wouldn’t you love to sit down to a slice or two of this delicious cheesecake? I’m not ashamed to say I enjoyed for breakfast with my coffee….sigh.
What Ingredients do I need to make a No-Bake Biscoff Swirl Cheesecake?
Let’s start by gathering the ingredients we need to make no-bake Biscoff swirl cheesecake bars. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make a No-Bake Biscoff Swirl Cheesecake?
Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
Do I have to use Biscoff cookies for the crust?
No, you don’t. You can use graham crackers, digestive biscuits or shortbread cookies.
- 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 the mixture 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 (overnight is best).
Can I use Nutella instead of Biscoff spread?
Yes, you can. You could also make your own peanut butter or other nut butter spread to use instead of Biscoff spread.
Once the cheesecake has set up, slice it into squares and get ready for deliciousness!
Who wants to grab a fork and join me?
More No-Bake Dessert Recipes You’ll Love!
No Bake Biscoff Swirl Cheesecake
Ingredients
- 1 ½ cups Biscoff cookie crumbs
- 4 tablespoon butter melted
- ½ cup heavy cream
- 1 ½ teaspoon confectioner's sugar (10x or powdered)
- ½ cup sugar
- 16 ounces cream cheese softened
- 1 teaspoon vanilla
- ¼ cup Biscoff spread
Instructions
- Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 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 (overnight is best).
Carla says
Oh I love the sugar cookie idea! I will try that and you can try Biscoff 🙂 Thanks Irma!
Mark says
That seems delicious, i’ll bookmark it, as recipes without baking 🙂
btw very nice pictures.
Carla says
Thank you, Mark!
anna says
chef – i’m so glad you’re feeling a bit better! and this recipe is to die for! look at all that gooey swirly biscoffy goodness…yum!
Carla says
Thanks Anna!
Kim Bee says
Dennis- I sure hope your back improves so you can enjoy your job without constant pain. I worry about you mister!
Carla- It’s things like this that make me love you more and more. This is pure brilliance.
Carla says
Aw thanks Kim 😀
Renee says
My husband’s birthday is next week. He loves Biscoff cookies and cheesecake. I think this would be a great birthday treat for him. Great recipe Carla!
Carla says
Oh yes! I’ve stuck birthday candles into cheesecake before haha enjoy and thanks!
Anita at Hungry Couple says
I also told Carla I loved her blog name. I also recall reading a post she wrote on one of the networks where she mentioned that the point of her blog was to make you fat. How can you not love someone like that?! 🙂 I also love cheesecake in all its forms and I’m sure this wouldn’t last long around me!
Carla says
That should be my mission statement…to make people fat LOL I had someone once find my blog by typing in “weight watchers cheesecake bars” um yea sorry about your luck haha Thanks Anita!
Laura (Tutti Dolci) says
I love biscoff, your cheesecake looks divine!
Carla says
Thanks Laura!
Kismet says
Trader Joes has a version of the spread called Cookie Butter. Soooo good.
Lynn says
First, happy you’re feeling better chef Dennis!
Carla, I was turned on to Bischoff years ago. A woman I worked with kept individual packages of them in a big jar in her office. I could feel an addiction in the making so I avoided her office at all costs. Never knew they had a spread but can only imagine the fantastic taste! Thanks for sharing this (it’s oh so hot where I am- like no oven necessary 😉 and excited to check out Chocolate Moosey.
Carla says
Individual packages?! Oh man I’m sooooo glad nobody at work does that! I would be that person’s new best friend… You can find the spread in the peanut butter aisle. Found mine at Walmart. Thanks Lynn!
Angie @ Big Bear's Wife says
Look wonderful! I love no-bake cheesecakes! Love the photos too!
Carla says
Thanks Angie!
Lane @ Supper for a Steal says
This recipe looks perfect! Although maybe not right now since I have a few pounds to lose… hopefully in a month or so I will be able to whip up a batch of these. Still have not tried Biscoff. I feel like I’m really behind the times 🙂
Carla says
I felt like I was behind too by not trying Biscoff! I was the same way with Nutella haha Thanks Lane!
Lyndsey says
This looks great! I love Biscoff, and am still looking to find the spread! I think I can even make this (I’m a non baker).
Carla says
I found the spread at Walmart next to the peanut butter and Nutella. The cookies were at my local grocery store near the fancy European cookies. Thanks Lyndsey!
Jen @JuanitasCocina says
Also, I go back to work on Monday too, Chef! So, it’s the last Friday of my summer too!
Jen @JuanitasCocina says
I adore Carla. She’s one of my best friends.
I’m also one of the ones who relentlessly harassed her to try Biscoff.
And today’s my birthday, so I really think she had me in mind when she made this! YUM!!!
Carla says
Yup, you were pretty much the driving force behind all of this 😉 Thanks Jen!
Addie says
These cheesecake bars were so delicious! Love the texture.
Chantal says
hello Chef Dennis,
in Belgium we eat lots of Biscoff, we call it “speculoos”.
You can use it in many ways and I sometimes make my own spread with the cookies.
But this recepy looks very tasty ; can’t wait to try it !
Greetings from Belgium !
Carla says
Thanks Chantal!
Cher says
I have a couple of Biscoff addicts in my house – one of who may or may not be me…
I really like the twist on this – another great guest post!
Carla says
Hey when the jar is empty, blame someone else right 😉 Thanks Cher!