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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:

  • In a large bowl, stir together cookie crumbs, sugar, and butter.
  • Press into the sides and bottom of a 9-inch deep dish pie plate.
  • Bake at 350 degrees for 8-10 minutes, or until crust is firm.
  • Remove from heat, and cool completely on a wire rack.

For mocha layer:

  • In a large mixing bowl, beat cream cheese until smooth and creamy.
  • Add sugar, beating to combine.
  • In a small bowl, whisk together water and instant coffee, stirring until granules are dissolved.
  • Add to mixing bowl, beating to combine.
  • With the mixer running on low, gradually add the melted chocolate, beating to combine.
  • Beat in Nutella.
  • Fold in whipped topping.
  • Spread into the bottom of the pie crust in an even layer.
  • Refrigerate while preparing Biscoff layer.

For Biscoff layer:

  • In a large mixing bowl, beat cream cheese until smooth and creamy.
  • Add Biscoff spread, powdered sugar, and half the whipped topping, beating until smooth.
  • Fold in remaining whipped topping.
  • Spread over mocha layer in the pie crust.
  • Refrigerate until set, at least 2 hours.
  • Garnish with crushed Biscoff cookies. Cut and serve!