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No-Bake Biscoff Cheesecake

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Rich, creamy, and bursting with the irresistible flavor of spiced Biscoff cookies, this No-Bake Biscoff Cheesecake is a dream dessert for cookie butter lovers. With a buttery Biscoff crust, smooth cheesecake filling, and a glossy cookie butter topping, this no-fuss recipe requires no oven and delivers big flavor with minimal effort. Perfect for holidays, celebrations, or anytime you crave a decadent treat.

Ingredients

Scale

For the Crust:

  • 2 cups (about 180g) Biscoff cookies, crushed

  • 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened

  • 1/2 cup (125g) Biscoff cookie butter spread

  • 1/2 cup (60g) powdered sugar

  • 1 tsp vanilla extract

  • 1 1/4 cups (300ml) heavy cream, cold

For the Topping:

  • 1/3 cup (85g) Biscoff cookie butter, melted

  • Extra Biscoff cookies, crushed or whole, for garnish

Instructions

  1. Make the Crust:
    In a bowl, combine crushed Biscoff cookies with melted butter until evenly mixed. Press firmly into the base of a 9-inch (23 cm) springform pan. Chill in the fridge for at least 30 minutes to set.

  2. Prepare the Filling:
    In a large bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy.

  3. Whip the Cream:
    In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cheesecake mixture in batches until fully combined.

  4. Assemble the Cheesecake:
    Spoon the filling onto the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight for best results.

  5. Add the Topping:
    Once set, melt the cookie butter and pour it over the cheesecake, spreading gently. Garnish with crushed or whole Biscoff cookies.

  6. Serve:
    Slice with a warm knife for clean cuts and enjoy chilled!

Instructions

  • Make the Crust:
    In a bowl, combine crushed Biscoff cookies with melted butter until evenly mixed. Press firmly into the base of a 9-inch (23 cm) springform pan. Chill in the fridge for at least 30 minutes to set.

  • Prepare the Filling:
    In a large bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy.

  • Whip the Cream:
    In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cheesecake mixture in batches until fully combined.

  • Assemble the Cheesecake:
    Spoon the filling onto the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight for best results.

  • Add the Topping:
    Once set, melt the cookie butter and pour it over the cheesecake, spreading gently. Garnish with crushed or whole Biscoff cookies.

 

  • Serve:
    Slice with a warm knife for clean cuts and enjoy chilled!

Notes

  • Make Ahead: Best made the day before serving so it sets completely.

  • Room Temp Cream Cheese: Ensures a smooth, lump-free filling.

  • Whipped Cream Tip: Don’t overmix or the texture may become grainy.

  • Crust Variation: Add a pinch of salt or cinnamon to the crust for extra flavor contrast.

 

  • Mini Version: Make in cups or muffin tins for single-serve treats.

Find it online: https://psrecipeswillow.com/2025/05/no-bake-biscoff-cheesecake/