Introduction to Biscoff & Nutella No-Bake Cheesecake
Hey there, fellow dessert lovers! If you’re anything like me, you know that sometimes life gets busy, and you need a quick solution to satisfy that sweet tooth. Enter the Biscoff & Nutella No-Bake Cheesecake! This delightful treat combines the rich, caramel-like flavor of Biscoff cookies with the creamy, dreamy goodness of Nutella. It’s perfect for impressing friends at a gathering or simply indulging after a long day. Plus, it requires no baking, making it a breeze to whip up. Trust me, this cheesecake will become your new go-to dessert!
Why You’ll Love This Biscoff & Nutella No-Bake Cheesecake
This Biscoff & Nutella No-Bake Cheesecake is a game-changer for dessert lovers! It’s incredibly easy to make, requiring no oven time, which means less stress in the kitchen. The flavors are a match made in heaven, with the sweet, spiced notes of Biscoff perfectly complementing the rich hazelnut spread. Plus, it’s a crowd-pleaser that will leave your friends and family begging for seconds. What’s not to love?
Ingredients for Biscoff & Nutella No-Bake Cheesecake
Let’s gather our ingredients for this scrumptious Biscoff & Nutella No-Bake Cheesecake! Each component plays a vital role in creating that perfect balance of flavors and textures. Here’s what you’ll need:
- Biscoff cookies: These sweet, spiced cookies form the base of our cheesecake, adding a delightful crunch and flavor.
- Unsalted butter: Melted butter helps bind the cookie crumbs together, creating a sturdy crust.
- Cream cheese: The star of the show! Softened cream cheese gives the cheesecake its rich and creamy texture.
- Heavy cream: Whipped to soft peaks, this adds lightness and a luscious mouthfeel to the filling.
- Powdered sugar: This sweetener helps balance the flavors and adds a touch of sweetness to the cheesecake.
- Nutella: The beloved hazelnut spread brings a rich, chocolatey flavor that pairs beautifully with Biscoff.
- Vanilla extract: A splash of vanilla enhances the overall flavor, making it even more irresistible.
- Lotus Biscoff spread: This melted spread adds a glossy finish and extra Biscoff flavor on top.
- Crushed Biscoff cookies: For garnishing the edges, these add a lovely crunch and visual appeal.
- Optional Nutella drizzle: If you want to take it over the top, a drizzle of Nutella adds an extra layer of indulgence!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now, let’s get ready to create this delicious masterpiece!
How to Make Biscoff & Nutella No-Bake Cheesecake
Now that we have our ingredients ready, let’s dive into the fun part—making this Biscoff & Nutella No-Bake Cheesecake! Follow these simple steps, and you’ll be on your way to dessert heaven.
Step 1: Prepare the Crust
First things first, let’s crush those Biscoff cookies! I usually toss them into a ziplock bag and go to town with a rolling pin. You want fine crumbs, so they mix well with the melted butter. Once crushed, combine the cookie crumbs with the melted butter in a bowl. Mix until it resembles wet sand. This will be the base of our cheesecake, so make sure it’s well combined!
Step 2: Chill the Crust
Next, grab an 8-inch springform pan. Press the cookie mixture firmly into the bottom and up the sides of the pan. I like to use the back of a measuring cup to get it nice and even. Once it’s all pressed in, pop it in the fridge for about 30 minutes. This helps the crust set and makes it easier to slice later.
Step 3: Make the Cheesecake Filling
While the crust is chilling, let’s whip up the cheesecake filling! In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. It should be creamy and free of lumps. In another bowl, whip the heavy cream until soft peaks form. This adds a light, airy texture to our cheesecake. Gently fold the whipped cream into the cream cheese mixture. Add a splash of vanilla extract for that extra flavor boost!
Step 4: Layer the Cheesecake
Now comes the fun part—layering! Divide the cheesecake filling in half. Mix Nutella into one half until it’s smooth and well combined. Spread the Nutella layer over the chilled crust, smoothing it out with a spatula. Then, add the plain cheesecake layer on top, smoothing it again. It’s like a delicious sandwich of flavors!
Step 5: Chill the Cheesecake
Once layered, it’s time to chill the cheesecake. Cover the springform pan with plastic wrap and let it chill in the fridge for at least 6 hours. If you can wait overnight, do it! The flavors meld beautifully, and the texture becomes even creamier.
Step 6: Add Finishing Touches
After the cheesecake has set, it’s time for the finishing touches! Pour the melted Biscoff spread over the top for a glossy finish. Then, press crushed Biscoff cookies around the sides for that extra crunch. If you’re feeling indulgent, drizzle some Nutella on top. It’s the cherry on top of this already fabulous dessert!
Tips for Success
- Make sure your cream cheese is at room temperature for easy mixing.
- Chill the cheesecake overnight for the best flavor and texture.
- Use a spatula to smooth out the layers for a professional look.
- Feel free to adjust the sweetness by adding more or less powdered sugar.
- Keep the Biscoff spread slightly warm for easier pouring.
Equipment Needed
- Springform pan: Essential for easy removal; a regular cake pan works too, but slicing will be trickier.
- Mixing bowls: Use two large bowls for mixing the filling and crust.
- Electric mixer: A hand mixer or stand mixer makes beating the cream cheese a breeze.
- Spatula: Perfect for spreading and smoothing layers.
- Rolling pin: Great for crushing cookies; a heavy can works in a pinch!
Variations
- Gluten-Free: Swap Biscoff cookies for gluten-free cookies or graham crackers to make this cheesecake gluten-free.
- Vegan: Use vegan cream cheese and coconut cream instead of heavy cream for a plant-based version.
- Nut-Free: Replace Nutella with a sunflower seed spread or a chocolate spread that’s nut-free.
- Fruit-Infused: Add a layer of fresh berries or a fruit compote between the cheesecake layers for a fruity twist.
- Chocolate Lovers: Mix in chocolate chips or cocoa powder into the cheesecake filling for an extra chocolatey flavor.
Serving Suggestions
- Pair with a dollop of whipped cream for added creaminess.
- Serve alongside fresh berries for a pop of color and tartness.
- Drizzle with extra Nutella or Biscoff spread for a stunning presentation.
- Enjoy with a cup of coffee or a glass of dessert wine.
- Garnish with mint leaves for a refreshing touch.
FAQs about Biscoff & Nutella No-Bake Cheesecake
Can I make this Biscoff & Nutella No-Bake Cheesecake ahead of time?
Absolutely! In fact, making it a day in advance is ideal. The flavors meld beautifully overnight, and the texture becomes even creamier. Just cover it well in the fridge!
How long does the cheesecake need to chill?
For the best results, chill the cheesecake for at least 6 hours. If you can wait overnight, you’ll be rewarded with a more flavorful and set dessert.
Can I use a different type of cookie for the crust?
Yes! While Biscoff cookies are fantastic, you can use graham crackers or any other cookie you love. Just make sure they’re sweet and crunchy for the best results.
Is it possible to make this cheesecake dairy-free?
Definitely! You can substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream. It’ll still be delicious!
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge. It should last for about 3-4 days, but I doubt it will last that long with how tasty it is!
Final Thoughts
Creating this Biscoff & Nutella No-Bake Cheesecake is more than just a cooking experience; it’s a delightful journey into the world of flavors. Each bite is a celebration of creamy, crunchy, and sweet, making it a perfect treat for any occasion. Whether you’re sharing it with loved ones or savoring it solo, this cheesecake brings joy and satisfaction. Plus, the no-bake aspect means you can whip it up without the stress of an oven. So, roll up your sleeves, gather your ingredients, and let this dessert become a cherished part of your culinary adventures!
Print
Biscoff & Nutella No-Bake Cheesecake: A Dessert Delight!
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and indulgent Biscoff & Nutella No-Bake Cheesecake that combines the rich flavors of Biscoff cookies and Nutella, perfect for any dessert lover.
Ingredients
- 250 g Biscoff cookies (about 2 cups crumbs)
- 100 g (7 tbsp) unsalted butter, melted
- 500 g (18 oz) cream cheese, softened
- 300 ml (1 ¼ cups) heavy cream, chilled
- 100 g (½ cup) powdered sugar
- 200 g (¾ cup) Nutella (or any hazelnut spread)
- 1 tsp vanilla extract
- 150 g (½ cup) Lotus Biscoff spread, melted (slightly cooled)
- Crushed Biscoff cookies for edges
- Optional: drizzle of Nutella
Instructions
- Crush Biscoff cookies into fine crumbs. Mix with melted butter until sandy in texture.
- Press firmly into the base and sides of a springform pan (8-inch / 20 cm).
- Chill in fridge for 30 minutes to set.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- In another bowl, whip heavy cream until soft peaks form.
- Fold whipped cream into the cream cheese mixture. Add vanilla.
- Divide mixture in half. Mix Nutella into one half until smooth.
- Spread Nutella cheesecake layer over crust, smooth the top.
- Add plain cheesecake layer on top, smoothing again.
- Chill for at least 6 hours (overnight for best results).
- Pour melted Biscoff spread over the top for a glossy finish.
- Press crushed Biscoff cookies around the sides.
- Add a Nutella drizzle for extra indulgence.
Notes
- For best results, chill the cheesecake overnight.
- Feel free to adjust the sweetness by adding more or less powdered sugar.
- Ensure the cream cheese is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
