No Bake Biscoff Cheesecake is a luscious, creamy dessert made with a Biscoff cookie crust and a smooth, spiced cheesecake filling that doesn’t require any baking. It’s rich, elegant, and packed with the signature caramelized flavor of Biscoff, making it a showstopper for any occasion.
Why You’ll Love This Recipe
I love how easy and indulgent this cheesecake is without ever turning on the oven. The crust is made entirely of crushed Biscoff cookies, and the filling is smooth, creamy, and infused with Biscoff spread. It sets perfectly in the fridge and makes for an impressive dessert with minimal effort. Plus, the spiced cookie flavor is unique and irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Biscoff cookies (for the crust)
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Unsalted butter, melted
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Cream cheese, softened
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Biscoff cookie butter/spread
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Powdered sugar
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Heavy cream (cold)
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Vanilla extract
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Extra Biscoff cookies or melted spread for topping
Directions
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I start by crushing the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
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I mix the crumbs with melted butter and press the mixture firmly into the base of a springform pan to form the crust. Then I chill it in the fridge while preparing the filling.
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For the filling, I beat softened cream cheese until smooth, then add powdered sugar, vanilla, and Biscoff spread, mixing until everything is well combined.
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In a separate bowl, I whip the cold heavy cream to stiff peaks and gently fold it into the Biscoff mixture until it’s smooth and fluffy.
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I pour the filling over the chilled crust, smoothing the top with a spatula, and refrigerate the cheesecake for at least 6 hours or overnight until it’s set.
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Before serving, I drizzle melted Biscoff spread on top and garnish with crushed cookies or whole Biscoff cookies for extra crunch and presentation.
Servings and timing
This cheesecake serves 8 to 10 people. It takes about 20 minutes to prepare, and then needs at least 6 hours (preferably overnight) to chill and set in the fridge.
Variations
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I sometimes add a swirl of melted dark chocolate on top for a richer flavor contrast.
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For a mini version, I make these in cupcake liners for individual servings.
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I’ve also made a peanut butter twist by swapping part of the Biscoff spread with creamy peanut butter.
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A dash of cinnamon or nutmeg added to the filling gives it a warm, spiced depth.
storage/reheating
I keep the cheesecake refrigerated in an airtight container or covered with plastic wrap for up to 5 days. It also freezes well—after chilling, I wrap slices in plastic wrap and foil and freeze them for up to 2 months. I thaw them in the fridge overnight before serving. No reheating is necessary since it’s served chilled.
FAQs
Can I use a different type of cookie for the crust?
Yes, I’ve used graham crackers or digestive biscuits in a pinch, but the Biscoff cookies really bring out the unique flavor of this cheesecake.
How do I make sure the cheesecake sets properly?
I make sure to whip the cream to stiff peaks and chill the cheesecake for at least 6 hours—overnight is even better for a firm, sliceable texture.
Can I use whipped topping instead of heavy cream?
Yes, I’ve used whipped topping like Cool Whip and it works well, though I prefer fresh whipped cream for better flavor and texture.
Is Biscoff spread the same as cookie butter?
Yes, they are the same thing. Biscoff is a brand of cookie butter made from speculoos cookies.
Can I make this recipe dairy-free?
I’ve made a dairy-free version using plant-based cream cheese and whipped coconut cream. It’s still creamy and flavorful with the same great texture.
Conclusion
No Bake Biscoff Cheesecake is one of my favorite desserts to make when I want something that feels fancy but comes together with little effort. It’s creamy, spiced, and packed with that caramel cookie flavor everyone loves. Whether for a dinner party or a weekend treat, it’s always a hit and disappears fast.
Print
No Bake Biscoff Cheesecake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling time)
- Yield: 8 to 10 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
No Bake Biscoff Cheesecake is a rich, creamy dessert with a Biscoff cookie crust and a spiced, velvety cheesecake filling made with Biscoff spread. It’s easy to make, elegant, and packed with irresistible caramelized flavor.
Ingredients
- 2 cups Biscoff cookies, crushed (about 30 cookies)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup Biscoff cookie butter/spread
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- Extra Biscoff cookies or melted spread for topping
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor or by hand.
- Mix crumbs with melted butter and press into the base of a springform pan. Chill in the fridge.
- Beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and Biscoff spread; mix until well combined.
- Whip cold heavy cream to stiff peaks and gently fold into the cheesecake mixture.
- Pour filling over the crust, smooth the top, and refrigerate for at least 6 hours or overnight until set.
- Before serving, drizzle melted Biscoff spread on top and garnish with crushed or whole cookies.
Notes
- Add a swirl of melted dark chocolate for richer contrast.
- Use cupcake liners for mini cheesecakes.
- Substitute some Biscoff with peanut butter for a twist.
- Add cinnamon or nutmeg to enhance warm spices.
- Freezes well for up to 2 months; thaw in fridge overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 25g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
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