No Fuss No Bake Marty No Bake Supreme Cheesecake Recipe
- Bruce Coffman
- 1 minute ago
- 3 min read
I totally stole this from allrecipes so heres the link to their article so hopefully they won't sue my broke ass off: This No-Bake Holiday Dessert Is So Good, My Family Asks for It Year-Round
There are never leftovers.
By
Published on December 11, 2025
I did edit it down for those of you who, like me, have not that much patience to read long shit. You're welcome. And I made up the name to throw in some big trending bullshit from the internet to get some clicks. Don't mind me. I'm shameless.
How To Make It
In addition to being no-bake, this dessert cam be prepared mostly a few days in advance. Saving time during the holidays is always a win.
Ingredients
Crust
2 cups Biscoff cookies (this is about one package, but be sure to leave 8 whole cookies to the side for topping later on) Nilla wafers might be a little more keto friendly. Not gonna swear.
1/2 cup unsalted butter, melted
Filling
16 ounces cold cream cheese
1 cup powdered sugar (Monk fruit sweetener for a keto version)
2 tablespoons vanilla instant pudding (sugar free for a keto version)
1/2 tablespoon vanilla extract
1 1/4 cups chilled heavy whipping cream (drop suggestions for a keto alternative in comments)
1/3 cup sour cream
1/2 cup Biscoff spread. According to DuckDuckGo Assist, a keto alternative to Biscoff spread can be made using ingredients like almond or cashew butter, sweetened with sugar-free syrup and flavored with spices like cinnamon and vanilla. This homemade version can provide a similar taste while keeping the carb count low.
Topping
Remaining 8 Biscoff cookies, divided
1/2 cup Biscoff spread, melted in the microwave for 30 seconds
Directions
Crust
Add Biscoff cookies to a food processor. Pulse until fine crumbs form. If you don’t have a food processor, crush the crumbs in a press-seal bag.
Combine crumbs and melted butter in a medium bowl, and mix with a spoon until fully combined.
Press mixture evenly into a 9-inch springform pan. Place in the freezer while you prepare the filling.
Filling
In a mixer with a whisk attachment, add cream cheese, powdered sugar, vanilla extract, and vanilla instant pudding. Mix on medium until creamy.
Add Biscoff spread and sour cream. Continue mixing until well combined.
Add heavy cream to the mixer. Mix until combined, thick, and creamy, 5–7 minutes. Keep a close eye, scraping the sides as needed, to prevent over whipping and lumps from forming.
Pour filling over the crust. Cover with aluminum foil. Allow to set overnight—2 days is even better. Don’t top the cheesecake yet.
Topping
When you’re almost ready to serve, pour the melted Biscoff over the set cheesecake. Crumble 6 Biscoff cookies and sprinkle on top. Position the last 2 cookies as garnish. Re-cover with foil and return to the fridge for at least two hours before serving.
When ready to serve, release the springform pan or serve the cheesecake directly from the pan (see my preference below).
Tips For Perfecting This Dessert
Freeze the crust while you prepare the filling. A quick trip to the freezer will help the crust to become firm.
Add the crumb topping when you’re ready to serve. If you add the crumb topping too soon, it may become saturated and soggy.
Serve this dessert in the pan. In the original recipe's author's experience, guests like to scoop this from the pan and eat it almost as you would a trifle or pudding.
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Great option if you or someone dining with you is in recovery. I can't swear it behaves just like the regular version in baking because I haven't used it.
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