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No Bake Mocha Biscoff Cheesecake

A little chocolate, a little coffee, a heap of Biscoff cookie butter, and even Nutella - this No Bake Mocha Biscoff Cheesecake boasts a lot of amazing ingredients.

Course Cheesecake
Prep Time 45 minutes
Servings 8
Author Sarah

Ingredients

For Biscoff Crust:

  • 2 1/2 cups Biscoff cookie crumbs about 1.5 8oz. sleeves of cookies (use the extra for garnish!)
  • 2 tbsp. granulated sugar
  • 1/2 cup butter melted

For mocha layer:

  • 8 oz. cream cheese softened
  • 3/4 cup granulated sugar
  • 1 tbsp. warm water
  • 1 tbsp. instant coffee granules I use one packet Starbucks Via
  • 4 oz. semi-sweet baking chocolate melted, cooled
  • 1/2 cup Nutella optional
  • 8 oz. container Cool Whip or whipped topping thawed

For Biscoff layer:

  • 8 oz. cream cheese softened
  • 1 cup Biscoff spread or similar cookie butter spread
  • 3/4 cup powdered sugar
  • 8 oz. container Cool Whip or whipped topping thawed
  • coarsely crushed Biscoff cookies for garnish

Instructions

For Biscoff Crust:

  1. In a large bowl, stir together cookie crumbs, sugar, and butter.

  2. Press into the sides and bottom of a 9-inch deep dish pie plate.

  3. Bake at 350 degrees for 8-10 minutes, or until crust is firm.

  4. Remove from heat, and cool completely on a wire rack.

For mocha layer:

  1. In a large mixing bowl, beat cream cheese until smooth and creamy.

  2. Add sugar, beating to combine.

  3. In a small bowl, whisk together water and instant coffee, stirring until granules are dissolved.

  4. Add to mixing bowl, beating to combine.

  5. With the mixer running on low, gradually add the melted chocolate, beating to combine.

  6. Beat in Nutella.

  7. Fold in whipped topping.

  8. Spread into the bottom of the pie crust in an even layer.

  9. Refrigerate while preparing Biscoff layer.

For Biscoff layer:

  1. In a large mixing bowl, beat cream cheese until smooth and creamy.

  2. Add Biscoff spread, powdered sugar, and half the whipped topping, beating until smooth.

  3. Fold in remaining whipped topping.

  4. Spread over mocha layer in the pie crust.

  5. Refrigerate until set, at least 2 hours.

  6. Garnish with crushed Biscoff cookies. Cut and serve!