This Easy Philadelphia No Bake Cheesecake with Biscoff Cookie Crust: Jar Recipe is a delicious dessert that's perfect for busy families, entertaining guests, and even weeknight treats. With minimal prep and no baking required, it's a fuss-free way to satisfy your sweet tooth.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Philadelphia no bake cheesecake is a creamy, indulgent dessert that requires no baking, making it a quick and convenient option for home cooks. By combining Philadelphia's rich cream cheese filling with the unique flavor of Biscoff cookies, this recipe brings a modern twist to a classic favorite. This no-bake treat is perfect for fall gatherings or any time you need a quick and impressive dessert.
Why We Love This Recipe:
- Quick and Easy: No need to turn on the oven; this cheesecake comes together in minutes.
- Deliciously Creamy: Philadelphia cream cheese ensures a smooth and rich filling.
- Unique Flavor: The Biscoff cookie crust adds a delightful caramelized spice.
- Perfect for Entertaining: These mini cheesecakes in jars are a hit at any party or family gathering.
If you like this dessert recipe, you may also love our No Bake Oreo Cheesecake or our Biscoff Cookie Butter Pie.
Jump to:
Ingredients
- Philadelphia No Bake Cheesecake Filling: Provides a rich, creamy base without the need for baking.
- Biscoff Cookies: Crushed into fine crumbs to form a flavorful, spiced crust.
- Biscoff Cookie Butter: Melted and poured over the cheesecake filling for an extra layer of flavor.
- Unsalted Butter: Mixed with cookie crumbs to create a stable and tasty crust.
A full ingredient list with exact measurements can be found in the recipe card below.
Instructions
How to Make: Easy Philadelphia No Bake Cheesecake Recipe with Biscoff Cookie Crust
STEP ONE: Prepare the Crust
Crush 25 Biscoff cookies into fine crumbs using a food processor. Mix the crumbs with ½ cup melted unsalted butter until evenly coated.
Press the mixture firmly into the bottom of 4-ounce wide-mouth mini jars to create an even crust layer.
STEP TWO: Add the Cheesecake Filling
Spoon the Philadelphia No Bake Cheesecake filling into each jar over the Biscoff crust, leaving space at the top.
STEP THREE: Top with Biscoff Butter
Heat ¾ cup Biscoff cookie butter in a saucepan over low heat until smooth and pourable. Spoon a layer of melted Biscoff cookie butter over the cheesecake filling in each jar.
STEP FOUR: Refrigerate and Serve
Place the mini cheesecake jars in the refrigerator for at least 2-3 hours until the filling is set. Before serving, garnish with crushed Biscoff cookies, a cookie half, and a drizzle of Biscoff spread.
Substitutions & Variations
- Biscoff Cookies: Substitute Biscoff cookies with crushed graham crackers for a different flavor.
- Cookie Butter: Use almond butter in place of Biscoff cookie butter for a nutty alternative.
How Can I Customize this Recipe?
- Flavor: Add a teaspoon of vanilla extract to the cheesecake filling for extra flavor.
- Kid-Friendly: Let kids decorate the tops with mini chocolate chips or sprinkles.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Food processor
- Medium bowl
- Small saucepan
- 4-ounce wide-mouth mini jars
Storage
Store the Biscoff cheesecake jars in the refrigerator for up to 5 days.
Freeze the jars for up to 3 months. Thaw in the refrigerator before serving.
👩🍳 Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
Expert Tips for Success
For best results, make sure all ingredients are at room temperature before starting. This will help the cheesecake filling to be smooth and creamy.
No reheating required. To serve, simply leave the jar out at room temperature for about 10 minutes before serving.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover Biscoff cookies to make a crust for a pie or as a topping for yogurt.
- Add leftover cookies to ice cream.
Need Something To Pair This With?
- Pair this cheesecake with a cup of hot coffee.
- Enjoy this cheesecake with a glass of sweet dessert wine.
- Serve this cheesecake with a fresh fruit salad.
In The Mood For a Similar Dish?
- No Bake Oreo Cheesecake
- Biscoff Cookie Butter Pie
- Sautéed Apples
- Easy Moist Pumpkin Bread Recipe
- Old Fashioned Peanut Butter Cookies with Brown Butter
Related
More dessert recipes you will love:
FAQ
Yes, you can prepare this no bake cheesecake up to two days in advance. Just make sure to keep it refrigerated until you are ready to serve.
If you don't have Biscoff cookies, you can substitute with graham crackers, Oreos, or any other spiced or digestive cookies. Each will give a slightly different flavor and texture to your crust.
To prevent your no bake cheesecake from being runny, make sure that the Philadelphia cheesecake filling is fully set by refrigerating it for at least 2-3 hours, or ideally overnight.
📖 Recipe
Easy Philadelphia No Bake Cheesecake with Biscoff Cookie Crust: Jar Recipe
Equipment
- Medium Bowl
- Small saucepan
- 4-ounce wide-mouth mini jars
Ingredients
- 1 1lb 8.3oz. container Philadelphia No Bake Cheesecake filling
- 30 Biscoff cookies
- ¾ cup Biscoff cookie butter
- ½ cup melted butter unsalted
Instructions
- Place 25 Biscoff cookies in a food processor and pulse until fine crumbs form.
- In a medium bowl, combine the cookie crumbs with ½ cup melted unsalted butter. Stir until the mixture is evenly coated.
- Press the crumb mixture firmly into the bottom of 4-ounce wide-mouth mini jars to create an even crust layer.
- Spoon the Philadelphia No Bake Cheesecake filling into each jar over the Biscoff crust, leaving space at the top.
- In a small saucepan, heat ¾ cup Biscoff cookie butter over low heat until smooth and pourable.
- Spoon a layer of melted Biscoff cookie butter over the cheesecake filling in each jar.
- Place the mini cheesecake jars in the refrigerator for at least 2-3 hours until the filling is set.
- Before serving, garnish with crushed Biscoff cookies, a cookie half, and a drizzle of Biscoff spread.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Biscoff Cookies: Substitute Biscoff cookies with crushed graham crackers for a different flavor.
- Cookie Butter: Use almond butter in place of Biscoff cookie butter for a nutty alternative.
Comments
No Comments