Blueberry Biscoff Cheesecake Recipe – Easy No-Bake Dessert

Last Updated on 2 months by Neha Deshmukh

Blueberry Biscoff Cheesecake Recipe – Easy No-Bake Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s impressive and doesn’t require hours in the kitchen. Well, look no further! This Blueberry Biscoff Cheesecake is a total winner. It’s no-bake, bursting with flavour, and honestly, it’s so easy to make, you’ll be whipping it up again and again. I first made this for a summer potluck and it disappeared in minutes – seriously!

Why You’ll Love This Recipe

This cheesecake is the perfect balance of creamy, crunchy, and fruity. The Biscoff cookie crust adds a lovely spiced sweetness, the cheesecake filling is unbelievably smooth, and the blueberry compote brings a beautiful tartness that cuts through the richness. Plus, it’s a no-bake recipe, which means less time baking and more time enjoying! It’s ideal for warm weather, but honestly, who needs a reason for cheesecake?

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 1 box (125gm) blueberries
• 2 tbsp sugar
• 1 tsp lime juice
• 10 Biscoff Lotus cookies
• 50 gm melted butter
• 1 cup whipping cream
• 1 pack (200gm) Philadelphia cream cheese
• 1/4 cup sugar
• A pinch salt
• 1 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Biscoff Lotus Cookies: These are key to that amazing crust. Their caramelised spice flavour is just perfect. You can find them in most supermarkets now, or online. Don’t skip these!
• Philadelphia Cream Cheese: I always use Philadelphia for cheesecakes. It gives the best, most stable texture. Make sure it’s full-fat and softened to room temperature for a super smooth filling.
• Lime Juice in the Compote: A little lime juice brightens up the blueberry compote beautifully. It balances the sweetness and adds a lovely zing. Don’t be tempted to skip it! It really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get baking (well, chilling, actually!).

1. First, let’s make the blueberry compote. In a small saucepan, combine the blueberries, 2 tbsp sugar, and 1 tsp lime juice. Let this sit for about 15 minutes – this helps the blueberries release their juices.
2. Now, cook the compote over low heat, stirring occasionally, until the blueberries break down and it thickens into a jam-like consistency. This usually takes about 10-15 minutes. Once it’s done, remove from the heat and let it cool completely.
3. Time for the crust! Line a 23cm springform pan with parchment paper. Crush the Biscoff cookies – you can use a food processor or pop them in a ziplock bag and bash them with a rolling pin. Mix the crushed cookies with the 50gm melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan.
4. Now for the creamy filling! In a large bowl, whip the 1 cup whipping cream until stiff peaks form. In a separate bowl, beat the 200gm Philadelphia cream cheese, 1/4 cup sugar, a pinch of salt, and 1 tsp vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until everything is just combined.
5. Pour the cheesecake mixture over the Biscoff crust and spread it evenly. Cover the pan and chill in the refrigerator for at least 1 hour to allow it to set.
6. Once the cheesecake is set, drop spoonfuls of the cooled blueberry compote onto the top. Use a knife to swirl the compote into the cheesecake – this creates a beautiful marbled effect.
7. Chill for another hour (or longer, if you can resist!) before serving. To get clean slices, dip a sharp knife in warm water before each cut.

Expert Tips

• Don’t overmix the cheesecake filling! Overmixing can incorporate too much air and result in a less dense cheesecake.
• For a super smooth compote, you can strain it through a fine-mesh sieve to remove the blueberry skins.
• Make sure your cream cheese is really softened. This will prevent lumps in your filling.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Option: Simply use gluten-free Biscoff-style cookies for the crust. There are some great options available now!
• Vegan Adaptation: You can easily make this vegan by using plant-based cream cheese and whipped cream alternatives. My friend, Priya, swears by the cashew-based cream cheese for a similar texture.
• Festival Adaptations: This is a fantastic summer dessert! It’s light, refreshing, and perfect for picnics or barbecues.

Serving Suggestions

This cheesecake is delicious on its own, but you can also serve it with:

• A dollop of fresh whipped cream
• A sprinkle of chopped Biscoff cookies
• A few extra fresh blueberries

Storage Instructions

Leftover cheesecake (if there is any!) should be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

1. Can I make this cheesecake ahead of time?

Absolutely! You can make this cheesecake up to 2 days in advance. Just keep it covered and refrigerated.

2. What is the best way to get clean slices of cheesecake?

Dip a sharp knife in warm water before each cut. This will help the cheesecake release cleanly.

3. Can I use frozen blueberries for the compote?

Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before using.

4. What can I substitute for Biscoff cookies in the crust?

Digestive biscuits or graham crackers would work well as a substitute, but the flavour won’t be quite the same.

5. How long does this cheesecake stay fresh in the refrigerator?

This cheesecake will stay fresh in the refrigerator for up to 3 days.