No-Bake Biscoff Cheesecake Recipe

Introduction

This No-Bake Biscoff Cheesecake is a luscious and creamy dessert that combines the beloved flavors of Biscoff cookies and cookie butter. Easy to prepare without any baking, it offers a silky filling on a crunchy Biscoff crust, perfect for any occasion.

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 your 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, melted butter, optional sugar, 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. Place it in the refrigerator while you prepare the filling.
4. Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Step 5: Add the Biscoff cookie butter spread to the cream cheese and mix until fully combined.
6. Step 6: Stir in the powdered sugar, vanilla extract, and optional ground cinnamon until smooth.
7. Step 7: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
8. Step 8: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
9. Step 9: Pour the cheesecake 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, preferably overnight, to allow the cheesecake to set.
11. Step 11: To prepare the topping, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff spread in a medium bowl until smooth and fluffy.
12. Step 12: Carefully remove the cheesecake from the springform pan. Drizzle the topping over it and decorate with extra Biscoff cookies before slicing and serving.

Tips & Variations

• For an extra crunchy crust, toast the Biscoff cookie crumbs lightly before mixing with butter.
• Substitute the Biscoff cookie butter with peanut butter for a different flavor twist.
• Use a hand mixer and scrape the bowl often to ensure a smooth and airy filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 15 minutes before serving. Avoid freezing to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of softened?

It’s best to use softened cream cheese to ensure a smooth and creamy filling without lumps.

How long does it take for the cheesecake to set?

The cheesecake needs at least 6 hours in the refrigerator to set properly, but chilling overnight yields the best texture.

No-Bake Biscoff Cheesecake Recipe

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4.9 from 106 reviews

This No-Bake Biscoff Cheesecake is a luscious, creamy dessert that combines the irresistible flavors of Biscoff cookie crumbs and Biscoff cookie butter. With a buttery, crunchy crust and a light, fluffy filling, it’s an effortless treat that requires no baking—just chilling. Perfect for any occasion or a special indulgence, this cheesecake offers a rich and smooth texture infused with warm cinnamon and vanilla undertones, crowned with a decadent Biscoff cream topping and decorative cookies.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes (includes chilling time)
• Yield: 8–10 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 (for decorating, to taste)

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 to ensure an even texture. In a medium bowl, combine the cookie crumbs with melted unsalted butter, optional granulated sugar, and a pinch of salt until the mixture feels like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust, then refrigerate while preparing the filling to help it set.
2. Making the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Biscoff cookie butter spread and continue mixing until well combined. Incorporate the powdered sugar, vanilla extract, and ground cinnamon (if using), blending everything into a smooth mixture. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to maintain a light and fluffy texture.
3. Assembling the Cheesecake: Pour the prepared cheesecake filling evenly over the chilled crust and smooth out the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set fully and develop flavor.
4. Preparing the Topping: In a medium bowl, whisk together the remaining 1/2 cup heavy whipping cream and 1/4 cup Biscoff spread until the mixture is smooth and fluffy, creating a luscious topping for the cheesecake.
5. Serving the Cheesecake: Carefully remove the cheesecake from the springform pan to maintain its shape. Drizzle the prepared Biscoff cream topping evenly over the cheesecake and decorate with extra Biscoff cookies for added texture and presentation. Slice and serve chilled for the best taste and consistency.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Use cold heavy cream for whipping to achieve stiff peaks easily.
• Refrigerate the cheesecake long enough to allow it to set; overnight chilling is ideal.
• Optional cinnamon adds warmth but can be omitted if preferred.
• You can substitute Biscoff cookie butter spread with a comparable cookie butter if unavailable.
• Allow the topping to chill briefly if it becomes too soft before serving.

Keywords: No-Bake Cheesecake, Biscoff Cheesecake, Biscoff Cookie Butter, Easy Dessert, Cream Cheese Dessert, No Bake Desserts, Biscoff Cookie Crust, Instant Dessert