This No Bake Biscoff Cheesecake is a true dream for cookie butter lovers, mixing rich, spiced Biscoff flavors with a creamy, cloud-like cheesecake that requires zero oven time. Each bite delivers a luscious layer of airy cream cheese filling, a buttery, crunchy Biscoff cookie crust, and that unmistakable caramelized cookie butter finish. Whether you’re impressing guests or treating yourself, get ready to fall head over heels for the magic of this irresistible no-bake delight.

No Bake Biscoff Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Just a few staple ingredients come together to create something unforgettable. Each one brings its own twist—texture, sweetness, or color—to this No Bake Biscoff Cheesecake, and together they’re absolute perfection. Make sure to have everything on hand before you get started!

Biscoff cookie crumbs: The star of the show—these provide that signature caramelized crunch and flavor in every bite.

Packed brown sugar: Adds gentle molasses notes and a little color, making the crust even more deliciously rich.
Unsalted butter: Brings everything together for a crust that’s firm but never greasy. Use melted and cooled butter for best results.

Full fat cream cheese (room temperature): For that classic cheesecake tang and an ultra-smooth, creamy texture. Avoid reduced fat for the best set.
Powdered sugar: Dissolves easily and sweetens the filling without any grittiness—perfect for no bake treats.

Biscoff creamy cookie butter: The magic ingredient, delivering that unique, spiced Biscoff taste in both the filling and topping.
Pure vanilla extract: Adds a warm, round depth and brings all the flavors together.
Heavy whipping cream (cold): Makes your filling wonderfully light, set, and sliceable. The colder, the better for a fluffy result.

Crushed Biscoff cookies: For sprinkling on top and an added layer of crunch and visual flair.

How to Make No Bake Biscoff Cheesecake

Step 1: Prepare the Springform Pan

Begin by lining the bottom of a 9-inch springform pan with parchment paper. This little trick makes it so much easier to release your No Bake Biscoff Cheesecake cleanly when it’s time to serve—and you won’t lose any of that precious crust!

Step 2: Whip Up the Biscoff Cookie Crust

In a medium bowl, stir together your Biscoff cookie crumbs, brown sugar, and melted butter. This mixture should look like wet sand—moistened but not greasy. Pour about two-thirds of it into the prepared pan and press firmly into the base and about three-quarters up the sides. Try using the bottom of a flat glass to really pack it in tight (it helps the cheesecake slice beautifully). Pop the pan into the fridge to chill while you work on the filling, and keep the extra third of crust mixture at room temperature.

Step 3: Mix the Cheesecake Filling

Combine the room temperature cream cheese and powdered sugar in a large bowl. Using an electric mixer fitted with the paddle attachment, start at low speed to help the sugar dissolve, then crank it up to medium-high for about a minute until everything looks creamy and smooth—no lumps allowed!

Step 4: Add Biscoff and Vanilla

Now, add in a cup of creamy Biscoff cookie butter and the vanilla extract, mixing until it’s all wonderfully smooth and uniform. Don’t forget to scrape down the sides (and bottom!) of your bowl—every bit counts in this glorious filling.

Step 5: Incorporate the Cream

With your mixer on low, very slowly drizzle cold heavy cream into the bowl. Pace yourself and pause after each half cup to scrape the bowl and make sure everything’s blending perfectly. Don’t rush here: the cream whips best when it meets the cheese gradually (and you’ll avoid any nasty lumps).

Step 6: Whip Until Dreamy

Once all the cream is in, turn your mixer up to high and whip until the mixture thickens and forms lovely, defined ripples from the beaters. If you drop a spoonful back into the bowl, it should sit proudly atop the rest—not sink. This usually takes about 2 to 3 minutes. Watch carefully and don’t overwhip; you want a cloud-like texture, not graininess.

Step 7: Assemble the Layers

Grab your chilled crust and spread half the cheesecake filling over the base, using a spatula to smooth it out. Sprinkle the reserved third of cookie crust mixture evenly over this layer, then add the second half of the filling, gently smoothing the top so you don’t disturb the surprise cookie layer.

Step 8: Chill to Set

Cover the cheesecake gently, then let it hang out in the fridge for at least 6 hours (overnight is even better). This slow chill time ensures the perfect, sliceable set without a hint of baking.

Step 9: Topping Time!

Right before serving, gently melt a half-cup of Biscoff cookie butter until it’s runny (either in the microwave or a saucepan over low heat). Carefully unclip the springform pan, transfer your cheesecake to a serving plate, and pour the liquid Biscoff on top—letting it gently drip over the edge if you like. Finish with a generous sprinkle of crushed Biscoff cookies.

How to Serve No Bake Biscoff Cheesecake

Garnishes

For that wow factor, a crown of crushed Biscoff cookies and a drizzle of runny Biscoff spread make your No Bake Biscoff Cheesecake absolutely irresistible. A dollop of lightly whipped cream or curls of white chocolate are also fabulous, especially if you’re feeling a little extra.

Side Dishes

Since this cheesecake is the star, keep side dishes light and simple. Fresh berries—think raspberries, strawberries, or blueberries—cut through the richness. A cup of good espresso or brewed coffee makes a lovely partner, taming the sweetness and rounding out the experience.

Creative Ways to Present

If you want to go the extra mile, try making individual No Bake Biscoff Cheesecake cups in small jars or glasses—perfect for parties and picnics. Or, for a dreamy holiday dessert, top with edible gold leaf or scatter pomegranate seeds for a pop of color and festive flair.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cheesecake tightly with plastic wrap or store slices in airtight containers. It’ll stay fresh and luscious in the fridge for up to 4–5 days, though let’s be real—it rarely lasts that long!

Freezing

To freeze, wrap your cheesecake (whole or sliced) well in two layers of plastic wrap, then place it in a zip-top bag or airtight container. It’ll keep beautifully for up to 1 month. Thaw overnight in the fridge for best texture.

Reheating

No reheating needed! This is a true no bake treat. If you’ve frozen the cheesecake, simply let it thaw in the fridge until soft and creamy again before serving. It’s as simple as that.

FAQs

Can I use a different cookie for the crust?

Absolutely. While Biscoff cookies bring that signature flavor, speculoos or even graham crackers will still give you a delicate, delicious base. For the full experience, though, nothing beats the original!

What if I don’t have a springform pan?

You can use a regular cake pan, but line it thoroughly with parchment and be gentle when lifting out the cheesecake. For easy serving, opt for making mini cheesecakes in muffin tins or dessert jars!

Can I make this cheesecake gluten-free?

Yes! Just look for gluten-free speculoos-style cookies and a gluten-free cookie butter spread. The rest of the ingredients are naturally gluten-free.

Why does my filling look grainy?

Most likely, the cream was added too quickly or the mixture was overwhipped. Next time, add the cream slowly and stop whipping as soon as thick ripples appear.

Can I make No Bake Biscoff Cheesecake ahead of time?

It’s actually best when prepared in advance, since chilling overnight gives the flavors time to meld and the filling to set perfectly. Just make, cover, and chill—so easy!

Final Thoughts

Once you’ve tried this No Bake Biscoff Cheesecake, you’ll want to make it for every gathering—it’s rich, creamy, and incredibly easy. Go ahead, treat yourself and your loved ones, and let this irresistible cheesecake become your next favorite dessert!