No-Bake Biscoff Cheesecake Recipe

Introduction

This no-bake Biscoff cheesecake is a delightful treat combining a crunchy Biscoff cookie crust with a creamy, spiced filling. It’s perfect for anyone who loves the rich flavor of Biscoff cookies without turning on the oven. Simple to prepare and wonderfully indulgent, this dessert is sure to impress.

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 the 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 the cookie crumbs with melted butter, granulated sugar (if using), and a pinch of salt. Mix until the texture resembles wet sand.
3. Step 3: Press the crumb 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 the softened cream cheese with an electric mixer until smooth and creamy.
5. Step 5: Add the Biscoff cookie butter spread and mix until fully incorporated.
6. Step 6: Stir in powdered sugar, vanilla extract, and ground cinnamon (if using) until the mixture is smooth.
7. Step 7: In a separate bowl, whip the cold heavy cream until stiff peaks form.
8. Step 8: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
9. Step 9: Pour the filling over the chilled crust and smooth the top evenly.
10. Step 10: Cover the pan with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow the cheesecake to set.
11. Step 11: For the topping, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff spread until smooth and fluffy.
12. Step 12: Remove the cheesecake carefully from the springform pan.
13. Step 13: Drizzle the Biscoff topping over the cheesecake and decorate with extra Biscoff cookies before slicing and serving.

Tips & Variations

• For a crunchier crust, toast the Biscoff cookie crumbs lightly before mixing with butter.
• Substitute cream cheese with mascarpone for a slightly different texture and flavor.
• Add a pinch of nutmeg along with cinnamon to deepen the warm spice flavors.
• Use a hand mixer or stand mixer to ensure the filling is extra smooth and fluffy.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To keep it fresh longer, wrap tightly with plastic wrap and place in an airtight container. When ready to serve, let it sit at room temperature for 10-15 minutes for the best texture. Leftover slices can be gently reheated in the microwave for a few seconds if desired, but serving chilled is preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake actually benefits from resting overnight in the fridge to fully set and develop its flavors, making it a great make-ahead dessert.

What can I substitute for Biscoff cookie butter?

If you can’t find Biscoff cookie butter, you can use a smooth peanut butter or almond butter as an alternative, though the flavor will differ slightly. For a closer match, try a homemade spiced cookie butter if available.

No-Bake Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Delicious no-bake Biscoff cheesecake featuring a creamy Biscoff cookie butter filling and a crunchy Biscoff cookie crust. This easy-to-make dessert requires no oven and is perfect for warm days or anyone seeking a smooth, rich treat with the beloved spiced caramel flavor of Biscoff.

• Author: Lila
• 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, 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

1. 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.
2. Mix the Crust Ingredients: In a medium bowl, combine the cookie crumbs with melted butter, optional granulated sugar, and a pinch of salt until the mixture has a texture similar to wet sand.
3. Form the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you prepare the filling.
4. Make the Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Add the Biscoff cookie butter spread and mix until well combined.
5. Add Sweeteners and Flavoring: Incorporate the powdered sugar, vanilla extract, and optional ground cinnamon into the cream cheese mixture, mixing until smooth and well-blended.
6. Whip 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 to keep it light and airy.
7. Assemble the Cheesecake: Pour the filling evenly over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set.
8. Prepare the Topping: Whisk together the remaining 1/2 cup heavy whipping cream and 1/4 cup Biscoff spread until smooth and fluffy.
9. Serve: Carefully release the cheesecake from the springform pan. Drizzle the prepared topping over the cheesecake and decorate with extra Biscoff cookies. Slice and serve chilled.

Notes

• For the best texture, ensure the cream cheese is softened to room temperature before mixing.
• Chilling the cheesecake overnight improves firmness and flavor blending.
• Adjust sweetness by modifying the amount of powdered sugar to taste.
• The optional ground cinnamon adds a warm spice note but can be omitted if preferred.
• Use a springform pan for easy removal of the cheesecake.
• The Biscoff cookie crumbs can be made from scratch by crushing cookies or purchased pre-crumbled.

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