No-Bake Biscoff Cheesecake Recipe

Introduction

If you love Biscoff cookies and creamy cheesecake, this no-bake Biscoff cheesecake is a must-try. It combines a crunchy cookie crust with a luscious Biscoff-flavored filling for a dessert that’s rich, smooth, and incredibly satisfying—without ever needing to turn on the oven.

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, to taste (for decorating)

Instructions

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

Tips & Variations

• For extra crunch, sprinkle crushed Biscoff cookies on top of the whipped topping.
• Swap ground cinnamon for a pinch of nutmeg or ginger for a different warm spice note.
• Use vegan cream cheese and coconut cream to make this cheesecake dairy-free.
• Let the cheesecake set overnight for the best texture and flavor development.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other fridge odors. Reheat is not recommended, but it serves perfectly chilled. If you want to freeze it, wrap tightly and freeze for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff cookies?

Yes, you can substitute with other spiced cookies like gingersnaps or graham crackers, but the unique Biscoff flavor is what makes this cheesecake special.

Do I need a springform pan for this recipe?

A springform pan is highly recommended because it allows easy removal of the cheesecake without damaging its sides. If you don’t have one, use a regular cake pan lined with parchment paper for easier release.

No-Bake Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This no-bake Biscoff cheesecake features a crunchy Biscoff cookie crust paired with a creamy, rich Biscoff cookie butter-infused filling. The cheesecake is easy to prepare without any baking, making it a perfect dessert for any occasion. Topped with a fluffy Biscoff cream and decorated with extra Biscoff cookies, this indulgent dessert highlights the beloved caramelized cookie flavor in a smooth, luscious cheesecake.

• Author: Isabella
• 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
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups Biscoff cookie crumbs (about 24–26 cookies or one 8.8 oz package), crushed
• 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 spread
• Extra Biscoff cookies, to taste (for decorating)

Instructions

1. Preparation of the Cookie Crust: Crush the Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or food processor. Mix the crumbs with melted butter, optional sugar, and a pinch of salt until the texture feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate to set while preparing the filling.
2. Making the Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add Biscoff cookie butter spread and mix thoroughly. Incorporate powdered sugar, vanilla extract, and ground cinnamon until the mixture is even and silky. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
3. Assembling the Cheesecake: Pour the filling evenly over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours or ideally overnight to allow the cheesecake to set completely.
4. Preparing the Topping: Whisk together the remaining heavy cream and Biscoff spread in a medium bowl until smooth and fluffy, creating a luscious topping.
5. Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the Biscoff cream topping evenly over the cheesecake. Decorate with extra Biscoff cookies. Slice and serve chilled for the best flavor and texture.

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Chilling the cheesecake overnight yields the best texture and flavor.
• The optional cinnamon adds a subtle warmth but can be omitted if preferred.
• To crush cookies evenly, use a food processor for ease.
• Use cold heavy cream for whipping to achieve stiff peaks quickly and maintain volume.
• If you prefer a less sweet crust, omit the granulated sugar.

Keywords: no-bake cheesecake, Biscoff cheesecake, Biscoff cookie butter dessert, easy cheesecake recipe, no-bake dessert, creamy cheesecake, cookie crust cheesecake