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