No-Bake Biscoff Cheesecake

There are desserts that are impressive, and then there are desserts that are so good you make them once and then dream about them until you make them again. This No-Bake Biscoff Cheesecake? Definitely the second kind.

It’s rich and creamy, laced with that warm, spiced flavor from Biscoff cookies and cookie butter, and sits on a crunchy, buttery cookie crust that honestly might be the best part. The whole thing comes together without turning on the oven, which makes it ideal for warmer months, last-minute dinner parties, or any time you need a low-effort, high-reward kind of dessert.

I made this for a family gathering once, and I kid you not—it was gone in under ten minutes. People went back for seconds before they finished their first slice. Since then, it’s been the most-requested dessert at every birthday, holiday, and “just because” dinner.

If you love Biscoff (or anything cookie butter-related), this one’s for you. And if you’ve never had Biscoff before, welcome to your new obsession.

Why You’ll Love This Recipe

• No baking required – Perfect for summer or when you just don’t feel like turning on the oven.
• That cookie butter flavor – Warm, slightly spiced, caramelized cookie flavor all the way through.
• Creamy but light – The filling is rich and smooth without being overly dense or heavy.
• Great for make-ahead – You can prep it the night before and let it chill until serving.
• Showstopper looks, effortless prep – It looks like something you’d get from a fancy bakery, but it’s surprisingly simple to make.

Whether you’re hosting brunch, planning a dinner party, or just need a slice of sweet comfort at the end of the day, this cheesecake brings the wow factor without the stress.

Preparation Time and Servings

• Prep Time: 20 minutes
• Chill Time: 6 hours or overnight
• Servings: 10–12 slices
• Calories per slice: ~430 (varies with toppings)
• Key nutrients per slice: 5g protein | 36g carbs | 30g fat

Ingredients

For the Biscoff Crust:

• 2 cups Biscoff cookie crumbs (about 30 cookies)
• 6 tablespoons unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup Biscoff cookie butter (plus more for drizzling)
• 1¼ cups heavy whipping cream, cold

Optional Toppings:

• Crushed Biscoff cookies
• Melted cookie butter drizzle
• Whipped cream
• White chocolate curls
• Pinch of sea salt flakes

Biscoff cookies: Add that caramelized, warmly spiced flavor.
Cookie butter: The star of the show—smooth, spiced, and ridiculously good.
Cream cheese + whipped cream: The no-bake base that makes the filling creamy and fluffy.

Step-by-Step Instructions

Step 1: Make the Crust

• Add Biscoff cookies to a food processor and pulse until you have fine crumbs.
• Stir in melted butter and a pinch of salt until the mixture resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a glass to smooth it into an even layer.

Pop it in the fridge or freezer while you prep the filling to help it firm up.

Step 2: Make the Filling

• In a large bowl, beat the softened cream cheese until smooth.
• Add the powdered sugar and vanilla and mix until fully combined and creamy.
• Add the Biscoff cookie butter and beat again until smooth and fluffy.

Step 3: Whip the Cream

• In a separate bowl, whip the cold heavy cream until stiff peaks form (about 3–4 minutes).
• Gently fold the whipped cream into the Biscoff mixture in two batches, being careful not to deflate it.

This step gives the cheesecake its airy, mousse-like texture.

Step 4: Assemble and Chill

• Pour the filling over the chilled crust and smooth the top with a spatula.
• Cover and refrigerate for at least 6 hours or overnight until fully set.

You’ll know it’s ready when the center feels firm and no longer jiggles.

How to Serve

Once chilled, release the springform pan and transfer the cheesecake to a serving plate. Then the real fun begins.

Top with:

• A warm drizzle of melted cookie butter
• Crushed Biscoff cookies for crunch
• A swirl of whipped cream
• A sprinkle of sea salt to balance the sweetness

Slice with a sharp knife wiped clean between cuts for perfect slices every time.

Additional Tips

Don’t skip the chill time – This gives the cheesecake time to set properly and hold its shape. Overnight is best.

Room temperature cream cheese = smooth filling – Cold cream cheese won’t mix as well and can lead to lumps.

Use full-fat cream cheese – It makes a difference in texture and flavor. Low-fat versions may not set as firmly.

Want extra structure? – Add 1 teaspoon of gelatin dissolved in 1 tablespoon of warm water to the filling if you’re serving this at a warm outdoor event.

Crust too crumbly? – Add an extra tablespoon of melted butter to help it bind better.

Recipe Variations

Mini Biscoff Cheesecakes
Press crust into muffin tins lined with cupcake papers, fill, and chill for individual servings.

Chocolate Biscoff Cheesecake
Add 2 tablespoons of cocoa powder to the crust and fold mini chocolate chips into the filling.

Nut-Free Version
Make sure your cookie butter and toppings are nut-free (Biscoff is nut-free, but always double-check labels if allergies are a concern).

Vegan Version
Use vegan cream cheese and whipped coconut cream instead of dairy, and plant-based butter for the crust.

Biscoff Cheesecake Jars
Layer crust crumbs, filling, and toppings into mason jars for a picnic-ready, portable treat.

Serving Suggestions

This cheesecake pairs perfectly with:

• A hot cup of coffee or espresso
• Chai tea or anything warm and spiced
• Fresh berries to cut through the richness
• A drizzle of dark chocolate sauce for contrast
• A small scoop of vanilla bean ice cream on the side (yes, extra, but so worth it)

It’s the kind of dessert that feels fancy enough for a celebration but easy enough to whip up on a whim.

Freezing and Storage

To store:
Keep covered in the fridge for up to 5 days. The crust may soften slightly over time, but the flavor stays amazing.

To freeze:
Freeze whole or in individual slices. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving.

To serve from frozen:
Let thaw just until sliceable—this gives it a firmer, almost ice cream cake-like texture that’s so good.

Special Equipment

• 9-inch springform pan
• Electric mixer or stand mixer
• Spatula for folding and smoothing
• Food processor (or a rolling pin + zip-top bag for crushing cookies)

FAQ

Can I use store-brand cookie butter?
Yes! Any smooth cookie butter spread will work—just make sure it’s similar in texture to Biscoff.

Can I make this ahead?
Absolutely! It’s even better the next day, so it’s perfect for entertaining or prepping before a party.

Do I need to use a springform pan?
It makes serving easier, but if you don’t have one, use a pie dish or 8×8-inch square pan and serve as bars.

Can I use Cool Whip instead of whipped cream?
Yes, you can use about 2 cups of thawed whipped topping in place of the heavy cream, but homemade whipped cream gives a fresher taste.

Why didn’t my cheesecake set?
You may not have chilled it long enough, or the whipped cream wasn’t whipped to stiff peaks before folding. Give it more fridge time, and it should firm up.

Conclusion

This No-Bake Biscoff Cheesecake is the kind of dessert you make once and instantly add to your “go-to” list. It’s creamy, comforting, full of warm spice and cookie flavor, and honestly? Almost too easy to make.

Whether you’re baking for a crowd or just want to treat yourself to something deliciously cozy, this cheesecake is a guaranteed hit.

Let me know how yours turns out! Snap a pic, tag me, or just message me about how much you loved it—I live for those cheesecake moments.

Want a printable version, or need help turning this into bars or minis? I’ve got you—just say the word!

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