Introduction

This no-bake Biscoff cheesecake is a delightful treat that combines the rich, creamy texture of traditional cheesecake with the unique caramelized flavor of Biscoff cookies and spread. Perfect for warm days or quick dessert fixes, it requires no baking and delivers impressive flavor and presentation.

No-Bake Biscoff Cheesecake Recipe - Recipe Image

Ingredients

2 cups Biscoff cookie crumbs (About 24-26 cookies, crushed or one 8.8 oz package)
5 tbsp unsalted butter, melted
2 tbsp granulated sugar (optional)
1 pinch salt
16 oz cream cheese, softened to room temperature
1 cup Biscoff cookie butter spread
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1 1/2 cups heavy whipping cream, cold
1/2 cup heavy whipping cream (for topping)
1/4 cup Biscoff spread (for drizzling)
Extra Biscoff cookies (for decorating, to taste)

Instructions

Step 1: Crush the Biscoff cookies into fine crumbs using a zip-top bag and rolling pin or a food processor.
Step 2: In a medium bowl, combine the cookie crumbs with melted butter, sugar (if using), and a pinch of salt until the mixture resembles wet sand.
Step 3: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 5: Add the Biscoff cookie butter spread to the cream cheese and mix until well combined.
Step 6: Mix in the powdered sugar, vanilla extract, and ground cinnamon (if using) until the filling is smooth.
Step 7: In a separate bowl, whip the cold heavy cream until stiff peaks form.
Step 8: Gently fold the whipped cream into the cream cheese mixture, preserving the light texture.
Step 9: Pour the filling over the prepared crust and smooth the top evenly. Cover with plastic wrap.
Step 10: Refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
Step 11: For the topping, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff spread until smooth and fluffy.
Step 12: Remove the cheesecake carefully from the springform pan. Drizzle the topping over the cheesecake and decorate with extra Biscoff cookies before slicing and serving.

Tips & Variations

For a crunchier crust, bake the crumb mixture at 350°F (175°C) for 8-10 minutes before filling, then let it cool completely.
Swap out heavy cream for coconut cream to make a dairy-free version; whipped coconut cream adds a subtle tropical twist.
Add a pinch of nutmeg or ginger to the filling to enhance the warm spices.
Use mini Biscoff cookies for a fun decorative touch along the edges of the cheesecake.
If you prefer a stronger Biscoff flavor, swirl some extra cookie butter into the filling before chilling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze it overnight wrapped tightly in plastic wrap and foil, then thaw in the refrigerator before serving. Reheat the topping gently if it firms up too much when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator to fully set and develop flavor, making it a great make-ahead dessert.

Is it necessary to use a springform pan?

While a springform pan makes removing the cheesecake easier, you can use any round pan lined with parchment paper. Just be sure to chill well before removing.

No-Bake Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

This no-bake Biscoff cheesecake is a luscious and creamy dessert featuring a crunchy Biscoff cookie crumb crust and a rich filling infused with Biscoff cookie butter. Lightly sweetened and flavored with vanilla and cinnamon, it’s topped with a fluffy Biscoff cream drizzle and decorated with extra cookies for a delightful finish. Perfect for an elegant yet easy-to-make treat with no oven required.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

2 cups Biscoff cookie crumbs (About 24–26 cookies, crushed or one 8.8 oz package)
5 tbsp unsalted butter, melted
2 tbsp granulated sugar (optional)
1 pinch salt

Filling

16 oz cream cheese, softened to room temperature
1 cup Biscoff cookie butter spread
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1 1/2 cups heavy whipping cream, cold

Topping

1/2 cup heavy whipping cream
1/4 cup Biscoff cookie butter spread
Extra Biscoff cookies (for decorating, to taste)

Instructions

Preparation of the Cookie Crust: Crush your Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor. Combine the cookie crumbs with melted butter, optional sugar, and a pinch of salt in a medium bowl until the mixture has a texture like wet sand.
Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Biscoff cookie butter spread and mix thoroughly to combine.
Add Sweeteners and Flavor: Mix in the powdered sugar, vanilla extract, and optional ground cinnamon until the mixture is smooth and evenly blended.
Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, taking care to maintain the lightness of the filling.
Assemble the Cheesecake: Pour the prepared filling over the chilled crust, smoothing the top evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or ideally overnight to allow it to set fully.
Prepare the Topping: In a medium bowl, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff cookie butter spread until smooth and fluffy, perfect for drizzling.
Serve: Carefully remove the cheesecake from the springform pan. Drizzle the Biscoff cream topping over the cheesecake and decorate with extra Biscoff cookies. Slice and serve chilled for the best flavor and texture.

Notes

For best results, ensure cream cheese is fully softened to avoid lumps in the filling.
The optional cinnamon adds warmth but can be omitted if preferred.
Pressing the crust firmly helps it hold together when serving.
Allow the cheesecake to chill overnight to fully develop the flavors and texture.
You can adjust the sweetness by altering the amount of powdered sugar to taste.
Use a springform pan for easy removal of the cheesecake.

Keywords: No-Bake Cheesecake, Biscoff Cheesecake, No-Bake Dessert, Biscoff Cookie Butter, Easy Cheesecake