Why You’ll Love This Recipe

If you adore the unique, spicy sweetness of Biscoff cookie butter, this cheesecake is made for you. It combines the buttery crunch of crushed Biscoff cookies with a fluffy, creamy filling that melts in your mouth. No baking required, this recipe is easy to assemble and delivers an impressive dessert that’s perfect for gatherings or anytime you want a special treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 cups crushed Biscoff cookies (about 20 cookies)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

16 oz cream cheese, softened
1/2 cup Biscoff cookie butter (plus extra for topping)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks

Optional toppings:

Whipped cream
Crushed Biscoff cookies
Drizzled Biscoff cookie butter
Caramel sauce

Directions

Make the crust: In a mixing bowl, combine crushed Biscoff cookies, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
Prepare the filling: Beat the cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until light and fluffy.
Assemble the cheesecake: Pour the filling over the chilled crust, spreading evenly. Smooth the top and gently tap the pan to release air bubbles.
Chill: Cover with plastic wrap and refrigerate for 4–6 hours until fully set. For faster setting, freeze for 2–3 hours.
Add toppings: Drizzle extra Biscoff cookie butter over the top. Garnish with whipped cream, crushed cookies, or caramel sauce as desired.
Serve: Remove from the pan carefully. Slice and serve chilled for the ultimate creamy indulgence.

Servings and Timing

Servings: 8-10
Prep Time: 20 minutes
Chill Time: 4–6 hours (or 2–3 hours in freezer)
Total Time: About 5 hours

Variations

Crust Swap: Use graham cracker crumbs or crushed ginger snaps instead of Biscoff cookies.
Flavored Filling: Add a tablespoon of espresso powder for a mocha twist.
Vegan Version: Substitute cream cheese and heavy cream with plant-based alternatives.
Nutty Crunch: Add chopped toasted pecans or almonds to the crust.
Chocolate Addition: Swirl in melted chocolate or sprinkle cocoa powder on top before chilling.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. It can also be frozen for up to 1 month—wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving. This cheesecake is best served cold and should not be reheated.

FAQs

Can I use store-bought Biscoff cookie butter?

Yes, store-bought Biscoff cookie butter works perfectly for this recipe.

Do I have to use a springform pan?

A springform pan is ideal for easy removal, but you can use a regular pie dish and serve directly.

How do I soften cream cheese quickly?

Leave it at room temperature for about 30 minutes or microwave in short bursts (10 seconds) until soft but not melted.

Can I make this cheesecake ahead?

Yes, it tastes even better after chilling overnight.

Can I use whipped cream from a can?

Freshly whipped cream is recommended for best texture and flavor.

Is this recipe gluten-free?

Biscoff cookies contain wheat, so this cheesecake is not gluten-free unless you use gluten-free cookies.

How do I get stiff peaks with whipped cream?

Make sure your cream is cold before whipping, and whip at medium-high speed until peaks hold firmly.

Can I substitute other nut butters?

Peanut butter or almond butter can be used but will change the flavor significantly.

What if I don’t have powdered sugar?

You can use granulated sugar, but powdered sugar dissolves better for a smooth filling.

How should I serve leftover cheesecake?

Keep chilled and serve cold; it can be topped with fresh fruit or extra cookie butter.

Conclusion

Biscoff Cookie Butter Cheesecake is an indulgent, no-bake dessert that perfectly captures the warm, caramelized flavor of Biscoff cookies in every creamy bite. With its buttery crust and light, fluffy filling, it’s an effortless crowd-pleaser ideal for special occasions or whenever you crave a rich treat. Refrigerate until set, garnish as you like, and enjoy a slice of pure decadence.

Biscoff Cookie Butter Cheesecake

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No-bake Biscoff Cookie Butter Cheesecake with a buttery Biscoff cookie crust and a creamy, fluffy filling infused with rich caramelized Biscoff cookie butter. Perfect chilled for a smooth, indulgent dessert.

Author: Amy
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4-6 hours chilling time
Yield: 8-10 servings
Category: Dessert
Method: No-Bake, Refrigeration
Cuisine: American
Diet: Vegetarian

Instructions

Make the crust: Combine crushed Biscoff cookies, granulated sugar, and melted butter until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan or pie dish. Chill in refrigerator.
Prepare the filling: Beat cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream until light and fluffy.
Assemble cheesecake: Pour filling over chilled crust, spreading evenly. Smooth the top and tap pan gently to release air bubbles.
Chill: Cover with plastic wrap and refrigerate for 4–6 hours until set. For faster setting, freeze for 2–3 hours.
Add toppings: Drizzle extra Biscoff cookie butter over top and garnish with whipped cream, crushed cookies, or caramel sauce as desired.
Serve: Remove from pan carefully, slice, and serve chilled.