Introduction

This no-bake Biscoff cheesecake is a luscious dessert that combines the rich flavors of Biscoff cookies and creamy cheesecake filling. With a crunchy cookie crust and a smooth, fluffy topping, it’s perfect for special occasions or a decadent treat at home.

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 (Adds richness and binds the crust together)
2 tbsp granulated sugar (optional) (For a touch of sweetness in the crust)
1 pinch salt (Elevates the flavors beautifully)
16 oz cream cheese, softened to room temperature (Offers a rich, creamy texture)
1 cup Biscoff cookie butter spread (The star ingredient)
3/4 cup powdered sugar (Sweetens the filling without adding grittiness)
1 tsp vanilla extract (Enhances the overall flavor profile)
1/2 tsp ground cinnamon (optional) (Adds warmth and depth)
1 1/2 cups heavy whipping cream, cold (Creates a light and fluffy filling)
1/2 cup heavy whipping cream (For topping)
1/4 cup Biscoff spread (For drizzling)
Extra Biscoff cookies, to taste (For decorating)

Instructions

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

Tips & Variations

For a crunchier crust, toast the cookie crumbs lightly before mixing with butter.
Use a hand mixer or stand mixer to ensure the cream cheese filling is smooth and free of lumps.
Swap ground cinnamon for nutmeg or omit it entirely for a simpler flavor.
Chill the heavy cream for topping thoroughly to help it whip up faster and hold its shape better.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best results, add the topping just before serving. To reheat, let it sit at room temperature for 10-15 minutes; this cheesecake is best served chilled and not warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff?

While Biscoff cookies provide the unique caramelized flavor essential to this recipe, you can substitute with graham crackers or speculoos cookies for a similar taste.

Do I have to use a springform pan?

A springform pan is recommended for easy removal of the cheesecake without damaging it, but you can use any pan lined with parchment paper or foil for easier lifting.

No-Bake Biscoff Cheesecake Recipe

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★★★★★

4.7 from 122 reviews

This No-Bake Biscoff Cheesecake is a luscious, creamy dessert featuring a buttery Biscoff cookie crust and a smooth, fluffy filling packed with the iconic caramelized flavor of Biscoff spread. With no baking required, it’s an easy yet indulgent treat perfect for any occasion.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 10 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 spread
Extra Biscoff cookies, to taste, for decorating

Instructions

Preparation of the Cookie Crust: Crush Biscoff cookies into fine crumbs using a zip-top bag and rolling pin or food processor. In a medium bowl, mix the crumbs with melted butter, sugar (if using), and salt until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Making the Filling: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add Biscoff cookie butter spread and mix until fully combined. Incorporate powdered sugar, vanilla extract, and ground cinnamon, mixing until smooth.
Whipping the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy filling.
Assembling the Cheesecake: Pour the filling over the chilled crust and smooth the top evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow the cheesecake to set properly.
Preparing the Topping: In a medium bowl, whisk the remaining 1/2 cup heavy cream with 1/4 cup Biscoff spread until the mixture is smooth and fluffy.
Serving the Cheesecake: Carefully remove the cheesecake from the springform pan. Drizzle the prepared topping evenly over the cheesecake and garnish with extra Biscoff cookies. Slice and serve chilled for the best flavor and texture.

Notes

For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
The cinnamon in the filling is optional but adds a lovely warm note that complements the Biscoff flavor.
This cheesecake requires refrigeration time to set properly, so plan ahead.
Use a springform pan for easy removal of the cheesecake.
Leftovers should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.

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