For those who have yet to experience the magic of Biscoff cookie butter, buckle up! The delicious, velvety spread is made from crushed speculoos, a spiced Belgian biscuit that has soared in popularity in recent years. Biscoff also forms the delicious foundation of this no-bake dessert featuring a crunchy cookie crust and the fluffiest cheesecake filling. I recommend making this recipe a day ahead so the cheesecake has enough time to set up properly. The longer it chills, the easier it will be to slice and serve!
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This recipe requires 8 hours chill time. For Biscoff cookie crumbs, thoroughly pulse cookies in a food processor or crush with a rolling pin.
Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, add cookie crumbs, brown sugar and melted butter. Mix together until the crumbs are evenly coated and the mixture resembles wet sand.
Transfer crumb mixture to the prepared pan. Use the flat bottom of a measuring cup to firmly press the crust into the bottom and sides of the pan (about 1½ inches up the sides). Chill the crust in the fridge for 30 minutes while you prepare your filling.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer), whip the cold heavy cream into stiff peaks (about 3 minutes on high speed). Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat cream cheese and granulated sugar until smooth (about 3 mins on medium speed). Scrape the sides of the bowl and then add sour cream, icing sugar, lemon juice and vanilla extract. Beat again for 2-3 minutes until well combined. Scrape down the bowl before adding Biscoff spread. Beat mixture for 1 minute until smooth and incorporated.
Carefully fold in half of the whipped cream into the cheesecake mixture with a large rubber spatula. Add the remaining half and fold again until fully combined.
Pour the filling into the chilled crust and use an offset spatula to spread it out evenly. Tap the pan on the counter a few times to remove any trapped air pockets. Cover cheesecake with plastic wrap and refrigerate for at least 8 hours (overnight is best for nice, clean slices).
Once sufficiently chilled, remove the cheesecake from the fridge. Wet a dish towel with warm water and wrap it around the sides of the pan. After 15-30 seconds, you should be able to gently remove the ring of the springform.
Melt the Biscoff spread for 15-30 seconds in the microwave until runny. Pour it on top of the cheesecake and use a large spoon or offset spatula to spread it out evenly. Finish decorating the cheesecake by piping the whipped cream along the border of the cake and adding cookie crumbs. Use a sharp knife to cut slices, cleaning the blade with a hot, wet dish towel between each slice.