No-Bake Biscoff Cheesecake Recipe
Introduction
This no-bake Biscoff cheesecake is a creamy, dreamy dessert perfect for anyone who loves the rich, spiced flavor of Biscoff cookies. With an easy cookie crumb crust and a luscious filling, it’s an impressive treat that requires no oven time and just a little patience for chilling.
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, if you want it sweeter)
- Pinch of salt
- 16 oz (two 8-oz blocks) cream cheese, softened to room temp
- 1 cup Biscoff cookie butter spread (smooth, not crunchy)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional but recommended)
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup heavy whipping cream
- 1/4 cup Biscoff spread
- Extra Biscoff cookies for decorating (whole or crushed)
- Optional: crushed cookies, more cookie butter drizzle, caramel sauce
Instructions
- Step 1: Crush whole Biscoff cookies using a food processor, rolling pin, or use pre-made crumbs. Mix the crumbs with melted butter, optional sugar, and a pinch of salt until the mixture resembles wet sand.
- Step 2: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, packing it well and optionally pressing some up the sides. Refrigerate to set while preparing the filling.
- Step 3: Beat softened cream cheese in a large bowl on medium-high speed until smooth and fluffy. Add Biscoff spread and beat until fully combined and smooth.
- Step 4: Mix in powdered sugar, vanilla extract, and cinnamon if using. Beat until creamy.
- Step 5: Whip the 1 1/2 cups cold heavy cream until stiff peaks form. Gently fold one-third into the Biscoff mixture to lighten it, then fold in the remaining whipped cream in two additions, keeping the mixture airy.
- Step 6: Pour the filling over the chilled crust and smooth the top. Tap the pan gently to release air bubbles, cover loosely, and refrigerate for at least 6 hours or overnight for best results.
- Step 7: To make the optional topping, whisk 1/2 cup heavy cream with 1/4 cup Biscoff spread until smooth and pourable. Adjust thickness with more cream or Biscoff and microwave briefly if needed.
- Step 8: Remove the cheesecake from the fridge. Loosen the edges with a thin knife and release the springform pan sides carefully.
- Step 9: Drizzle or spread the Biscoff cream topping over the cheesecake. Decorate with whole or crushed Biscoff cookies and extra drizzle if desired.
- Step 10: Let the cheesecake sit at room temperature for 10-15 minutes before slicing. Use a sharp knife dipped in hot water (wiping clean between cuts) for clean slices.
Tips & Variations
- For a firmer crust, press the crumbs up the sides of the pan for a taller border.
- Use a stand mixer for easier and quicker whipping of cream and cream cheese.
- Try adding a swirl of caramel sauce on top for extra indulgence.
- Experiment with crushed nuts or chocolate chips in the crust for added texture.
Storage
Store the cheesecake covered in the refrigerator for up to 3-4 days. For best texture, avoid freezing, but if necessary, wrap tightly and freeze for up to 1 month; thaw in the fridge overnight before serving. Reheat the knife in hot water before slicing to keep cuts neat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without a springform pan?
You can use a regular cake pan lined with parchment paper, but a springform pan makes removal easier and cleaner, especially for no-bake cheesecakes.
Is it necessary to chill the cheesecake overnight?
Chilling for at least 6 hours is essential to allow the filling to set properly. Overnight chilling yields the best texture and flavor.
Print
No-Bake Biscoff Cheesecake Recipe
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
Description
This no-bake Biscoff cheesecake is a luscious, creamy dessert featuring a crunchy Biscoff cookie crust and a smooth, fluffy Biscoff cookie butter-infused cream cheese filling. Perfect for those who love the unique caramelized flavor of Biscoff cookies, this cheesecake requires no baking and sets beautifully in the fridge for a quick yet indulgent treat.
Ingredients
Scale
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, if you want it sweeter)
- Pinch of salt
Filling
- 16 oz (two 8-oz blocks) cream cheese, softened to room temp
- 1 cup Biscoff cookie butter spread (smooth kind)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional but recommended)
- 1 1/2 cups heavy whipping cream, cold
Topping
- 1/2 cup heavy whipping cream
- 1/4 cup Biscoff cookie butter spread
- Extra Biscoff cookies for decorating (whole or crushed)
- Optional: crushed cookies, more cookie butter drizzle, caramel sauce
Instructions
- Make the Cookie Crust: Crush the Biscoff cookies using a food processor or place in a ziplock bag and crush with a rolling pin. In a bowl, combine the cookie crumbs with melted butter, optional sugar, and a pinch of salt until it resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat-bottomed cup to compact the crust well. Refrigerate to allow it to set while preparing the filling.
- Prepare the Filling: In a large bowl or stand mixer, beat softened cream cheese on medium-high speed for 2-3 minutes until smooth and fluffy. Add the Biscoff spread and continue beating until uniformly combined. Mix in powdered sugar, vanilla extract, and cinnamon if using. In a separate chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, approximately 3-4 minutes. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream in two additions, maintaining the airy texture.
- Assemble and Chill: Pour the creamy filling over the chilled crust and smooth the top evenly using a spatula. Tap the pan gently on the counter to release air bubbles. Cover loosely with plastic wrap or foil without touching the surface. Refrigerate for a minimum of 6 hours, ideally overnight, to fully set the cheesecake.
- Make the Topping: When ready to serve, whisk together 1/2 cup heavy whipping cream and 1/4 cup Biscoff spread until smooth and pourable. Adjust thickness by adding more cream or Biscoff spread if needed. Microwave for 10-15 seconds to make a more liquid drizzle if desired.
- Decorate and Serve: Remove the cheesecake from the fridge. Run a thin knife around the edge of the pan to loosen. Carefully remove the springform pan sides. Drizzle or spread the Biscoff cream mixture atop the cheesecake. Decorate with whole or crushed Biscoff cookies as preferred. Optionally drizzle extra melted Biscoff spread or caramel sauce. Allow the cheesecake to sit at room temperature for 10-15 minutes before slicing. For clean slices, use a sharp knife dipped in hot water and wipe clean between cuts.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbeat the heavy cream when whipping; stiff peaks are perfect for the light texture.
- Chilling time is essential for the cheesecake to firm up properly; overnight is best.
- Use a springform pan for easy removal of the cheesecake.
- For a sweeter crust, add granulated sugar but it is optional since Biscoff crumbs are already sweet.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- For a gluten-free version, ensure the Biscoff cookies are replaced with gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Biscoff, no-bake cheesecake, cookie butter, dessert, easy cheesecake, creamy dessert, no oven cheesecake
