Why You’ll Love This Recipe

If you’re a fan of the sweet, spiced flavor of Biscoff cookies, you’re going to love this no-bake cheesecake. The combination of the crunchy Biscoff cookie crust and the creamy filling is perfectly balanced, and the best part is that it requires no oven time at all. You can make it ahead of time, letting the cheesecake set in the fridge, making it a perfect choice for a hassle-free dessert. It’s a rich, decadent treat that’s bound to become a favorite!

Ingredients

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

For the Biscoff cookie crust:

3 & ½ cups (370g) Biscoff cookie crumbs
¼ cup (50g) packed brown sugar, light or dark
12 tablespoons (175g) unsalted butter, melted and cooled

For the cheesecake filling:

2 (8 ounce) blocks cream cheese, at room temperature (16oz/450g total)
¾ cup (97g) powdered sugar
1 cup (250g) Biscoff creamy cookie butter
1 teaspoon pure vanilla extract
1 & ½ cups (360mL) heavy whipping cream, cold – straight from the fridge

For the toppings:

½ cup (125g) Biscoff creamy cookie butter
Crushed Biscoff cookies

Directions

Make the Biscoff cookie crust:

Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper and set aside.
Combine the crust ingredients: In a medium bowl, mix together the Biscoff cookie crumbs, brown sugar, and melted butter until the mixture is moistened and combined.
Form the crust: Drop about ⅔ of the crumb mixture into your springform pan. Using the bottom of a cup, press the crumbs tightly into the bottom and about ¾ of the way up the sides of the pan.
Chill the crust: Transfer the pan to the fridge and set aside the remaining ⅓ of the crust mixture at room temperature.

Make the cheesecake filling:

Mix the cream cheese and sugar: In a large bowl, combine the cream cheese and powdered sugar. Use an electric mixer fitted with the paddle attachment and mix on low speed until the sugar is dissolved. Increase the speed to medium-high and whip until smooth (about 1 minute).
Add the cookie butter and vanilla: Scrape down the sides of the bowl, then add the Biscoff cookie butter and vanilla extract. Mix until smooth and well combined.
Whip the heavy cream: With the mixer running on low, very slowly drizzle the cold heavy cream into the bowl while mixing. Take care to incorporate it slowly and scrape the sides of the bowl as needed. Once all the cream is added, increase the mixer speed to high and whip until the mixture thickens and holds stiff peaks (about 2 to 3 minutes). Be careful not to overwhip, as it can make the filling grainy.
Assemble the cheesecake: Take the chilled cookie crust out of the fridge. Spread half of the cheesecake filling into the pan over the crust. Sprinkle the remaining ⅓ of the crust mixture evenly over the filling. Top with the remaining cheesecake filling and spread it evenly, taking care not to disturb the crust layer too much.
Chill: Cover the cheesecake and refrigerate for at least 6 hours, or overnight, to allow it to set.

Prep the toppings:

Heat the Biscoff butter: Microwave or heat the Biscoff cookie butter over low heat until it becomes liquid.
Top the cheesecake: Once the cheesecake has set, remove it from the fridge and unlatch the sides of the springform pan. Transfer the cheesecake to your serving plate.
Finish with toppings: Pour the liquid Biscoff butter over the cheesecake and spread evenly on top. Sprinkle with crushed Biscoff cookies for added texture and flavor.
Serve: Slice and enjoy!

Servings and Timing

Servings: 1 (9-inch) cheesecake (approximately 8-10 servings)
Prep Time: 40 minutes
Total Time: 6 hours 20 minutes (including chilling time)

Variations

Add fruit: For a refreshing twist, top the cheesecake with fresh berries like strawberries or raspberries for contrast with the rich, spiced filling.
Add chocolate: Drizzle some melted chocolate over the cheesecake or mix some cocoa powder into the filling for a chocolatey variation.
Nutty topping: If you like a nutty crunch, consider adding chopped toasted hazelnuts or pecans to the top along with the crushed Biscoff cookies.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the fridge for up to 3 days.
Reheating: This cheesecake is served cold, so there is no need to reheat. Simply slice and serve straight from the fridge.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers or any other cookie that has a crunchy texture. Just crush them into crumbs and follow the same instructions for the crust.

Do I need to bake this cheesecake?

No, this is a no-bake cheesecake! You simply need to let it set in the fridge for several hours to firm up.

Can I make this cheesecake in advance?

Absolutely! This cheesecake needs to chill for at least 6 hours, so it’s ideal for making a day or two in advance.

How do I get the cheesecake out of the pan?

Once the cheesecake has set, run a knife around the edge of the pan before unlatching the springform. This will help ensure the cheesecake comes out cleanly.

Can I freeze this cheesecake?

While this cheesecake is best enjoyed fresh, you can freeze it for up to 2 months. Let it thaw in the fridge overnight before serving.

Can I use whipped cream instead of heavy cream?

Whipped cream will not work as a substitute for heavy cream in the filling. Heavy cream is essential for whipping and creating the right texture.

Conclusion

This No Bake Biscoff Cheesecake is a rich, indulgent dessert that’s perfect for any occasion. With its creamy filling, flavorful Biscoff cookie crust, and delicious toppings, it’s sure to become a favorite in your recipe collection. Whether you’re making it for a special occasion or just because, it’s a treat that everyone will love!

No Bake Biscoff Cheesecake

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No Bake Biscoff Cheesecake is a rich, creamy dessert featuring a crunchy Biscoff cookie crust, silky cheesecake filling, and a topping of melted Biscoff cookie butter and crushed cookies.

Author: Amy
Prep Time: 40 minutes
Cook Time: undefined
Total Time: 6 hours 20 minutes (including chilling time)
Yield: 1 (9-inch) cheesecake (8-10 servings)
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Instructions

Line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a medium bowl, mix together the Biscoff cookie crumbs, brown sugar, and melted butter until the mixture is moistened. Press about ⅔ of the mixture into the bottom and ¾ up the sides of the pan. Chill the crust in the fridge.
In a large bowl, combine the cream cheese and powdered sugar, mixing until smooth. Add the Biscoff cookie butter and vanilla extract, then mix until well combined.
Slowly add the cold heavy cream while mixing on low speed, then whip on high until stiff peaks form (about 2-3 minutes). Be careful not to overwhip.
Spread half of the cheesecake filling over the chilled crust. Sprinkle the remaining ⅓ of the crumb mixture over the filling, then top with the rest of the filling. Chill the cheesecake for at least 6 hours or overnight.
Heat the Biscoff cookie butter until liquid and pour over the set cheesecake. Top with crushed Biscoff cookies and serve.