This No Bake Biscoff Cheesecake is made with a Lotus Biscoff cookie crust, a creamy Biscoff spread cheesecake filling, melted Biscoff cookie butter, and even more crushed Biscoff cookies! It’s a no bake cheesecake perfect for cookie butter lovers!
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Are you a cheesecake lover who craves a sweet treat but doesn’t want to spend hours in the kitchen baking? This No Bake Biscoff Cheesecake is creamy, crunchy, and so delicious!
It’s loaded with crunchy Lotus Biscoff biscuits as well as Biscoff spread — this easy-to-make dessert is the perfect indulgence for any occasion.
Whether you’re hosting a party, or simply satisfying your sweet tooth, this recipe is sure to impress!
The best part is that it can be made in advance, so you have more time to gather with your guests.
We have a great love for No Bake Cheesecake Recipes — there are endless flavor possibilities!
Try my No Bake Peppermint Bark Cheesecake, No Bake Chocolate Cheesecake, No Bake Cookie Dough Cheesecake, No Bake Raspberry Cheesecake, or this No Bake Peanut Butter Cheesecake for more delicious desserts!
Ingredients Needed:
- Biscoff cookies: obviously, I recommend Biscoff cookies for this Biscoff cheesecake, but any hard, unfilled cookie will work in the same amount. You’ll need them for the crust and the topping.
- Butter: to bind the Biscoff biscuit base together. Both salted and unsalted butter work great!
- Cream Cheese: full-fat cream cheese blocks will give you the best consistency for the cheesecake filling. If you use low fat cream cheese you might find the cheesecake doesn’t set quite as well.
- Powdered Sugar: use any brand of powdered icing sugar to sweeten the filling.
- Cookie Butter: I used one 400-gram jar of cookie butter in this recipe for the filling and the topping. I recommend smooth, but crunchy will work as well.
- Heavy Cream: heavy whipping cream will give the best creamy flavor and consistency in the filling and the topping.
How to Make No Bake Biscoff Cheesecake
This recipe couldn’t be easier! Full instructions are included in the recipe card below.
- Make crust: Combine the cookies and melted butter in a food processor. Press the crust mixture into the bottom of the springform pan and chill it in the fridge or freezer.
- Make cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and biscoff spread and beat until combined.
- Add whipped cream: Whip cream, then add it to the cream cheese mixture and mix on low speed until combined.
- Add filling layer: Spread the cheesecake mixture onto the prepared crust and refrigerate. Don’t rush this step! A no bake cheesecake needs lots of time to chill to set properly.
- Make Biscoff topping: Combine heavy cream and Biscoff cookie butter, then melt them in the microwave, periodically stirring to combine them together.
- Add topping: Pour cooled Biscoff cream over the top of the cheesecake and refrigerate. Serve with whipped cream or crushed Biscoff cookies.
No Bake Biscoff Cheesecake FAQs
This cheesecake can be refrigerated for 5-6 days after making it. Store it in an airtight container or cover it with plastic wrap if you can.
You can freeze this cheesecake, but keep in mind that the crust may be softer after thawing. I usually serve previously frozen cheesecake half-frozen so that it is not too soft but is easily sliced.
Tips and Notes
- Easy removal. Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
- Making Ahead. This delicious cheesecake only requires 30 minutes of hands-on time, but there’s a lot of chilling time in between each layer. I’d recommend making it a day ahead of your event, if not a couple days.
- Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.
No Bake Biscoff Cheesecake Variations
- Mix up the crust. You can use a store bought crust for this cheesecake, or use other types of cookie to make it. Try a Graham Cracker crust like in my Apple Crisp Cheesecakes, or use pretzels like in this No Bake Chocolate Peanut Butter Cheesecake with a Pretzel Crust.
- Use a different spread. You can use smooth or crunchy peanut butter in place of the cookie butter here, or use Nutella for a chocolatey flavor!
- Make it individual! You can make minis by prepping these cheesecakes in a muffin pan lined with paper liners, or make them in small jars. That way, you can pop the lid on and take along on a picnic!
Serving Suggestions
Top this decadent dessert with some Homemade Whipped Cream, or a scoop of ice cream.
My Butter Pecan Ice Cream, Coffee Ice Cream, or this Homemade Vanilla Ice Cream would go well with the warm flavors in this creamy cheesecake.
Also try it with a glass of Cold Brew Coffee, or a Caramel Frappuccino for a cooling pick-me-up treat!
More Delicious No Bake Desserts You’ll Love
No Bake Biscoff Cheesecake
written by Ashley Fehr
Ingredients
Crust
- 32 Biscoff cookies (1 250 gram package)
- ½ cup butter (melted)
Cheesecake
- 3 packages full-fat cream cheese (750 grams or 24 oz total) at room temperature
- ¾ cup powdered icing sugar
- 1 cup Biscoff cookie butter (290 grams)
- ¾ cup heavy whipping cream (cold)
Topping
- ½ cup heavy whipping cream
- ⅓ cup Biscoff cookie butter
Instructions
Crust
- Combine the cookies and melted butter in a food processor and crush until you get fine crumbs and the mixture is relatively smooth.
- Optional: Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
- Press the crust mixture into the bottom of the springform pan firmly. Place it in the fridge or freezer while you make the cheesecake filling.
Cheesecake
- In a large mixing bowl, beat the cream cheese with an electric mixer or a stand mixer with a whisk attachment until smooth.
- Add powdered sugar and biscoff spread and beat until combined.
- In a separate large bowl, whip cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix on low speed (you can also do this by hand, but I am lazy). Be careful not to mix too quickly, or you’ll deflate the cream.
- Spread the cheesecake mixture onto the prepared crust and refrigerate.
Topping
- In a medium bowl, combine heavy cream and Biscoff cookie butter. Microwave on high for 20–30 second intervals, stirring well each time, until melted and smooth.
- Allow it to cool to room temperature, and then pour over the top of the cheesecake.
- Refrigerate for at least 8 hours or overnight before serving.
- Garnish with whipped cream or crushed Biscoff cookies as desired.
Notes
- Refrigerator: this cheesecake can be refrigerated for 5-6 days after making it.
- Freezer: you can freeze this cheesecake, but keep in mind that the crust may be softer after thawing. I usually serve previously frozen cheesecake half-frozen so that it is not too soft but is easily sliced.
Nutrition Information
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azi says
My sister asked me to make a dessert for her party , I made this chessecake , it turned out great, everybody loved it , thank you for sharing this wonderful recipe
The Recipe Rebel says
Great to hear, thank you Azi!
Shelia Shelton says
I made this recipe for Thanksgiving 2023, it turned out great❤️ I did goof up the topping so I just used a caramel syrup that I had available.
Barbara Turpin says
What is cookie butter please
The Recipe Rebel says
Hi Barbara! It looks like peanut butter but it is made from Biscoff cookies sometimes referred to as speculoos cookies. Typically sold on the same aisle of the grocery store. Hope this helps!
Jo-Ann T Ring says
Hi Ashley
What exactly is Biscoff cookie butter?
Thanks
Jo-Ann
The Recipe Rebel says
Hi Jo-Ann! It looks like peanut butter but it is made from Biscoff cookies sometimes referred to as speculoos cookies. Typically sold on the same aisle of the grocery store. Hope this helps!
Richard Fairfields says
Great job, Ashley! I don’t know if I’ll be able to wait the 8 hours, but your recipe is simple to follow!
The Recipe Rebel says
Great to hear! Thank you Richard!