There are few desserts as indulgent and satisfying as a no-bake cheesecake, and when it comes to flavor, this No Bake Biscoff Cheesecake might just take the crown. Rich, smooth, and infused with the warm, spiced notes of Biscoff cookie butter, this cheesecake is as easy to make as it is delicious. Best of all? You won’t even have to touch your oven.
If you’re anything like me, the moment fall rolls around, you start craving all things cozy and spiced. But even when the weather’s warm (hello, summer BBQs), this no-bake dessert always hits the spot. It’s cool, creamy, and just the right balance of sweetness and spice.
I first made this cheesecake on a whim for a casual get-together, and it’s been one of my most requested desserts ever since. It’s one of those crowd-pleasers that feels impressive, but is secretly so simple. You don’t need fancy equipment, special skills, or a long list of ingredients—just a handful of basics and a little chill time in the fridge.
So if you’re ready to wow your guests—or treat yourself—to something decadent without any oven drama, let’s dive in.
Ingredients You’ll Need
Let’s break it down into three simple parts: the crust, the filling, and that dreamy topping.
For the crust:
2 cups Biscoff cookie crumbs
1/2 cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
1 cup Biscoff cookie butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy cream, cold
For the topping:
1/4 cup Biscoff cookie butter, melted
Crushed Biscoff cookies for garnish (optional)
STEP 1: Make the Biscoff Crust
Let’s start with that buttery, melt-in-your-mouth crust. This part comes together in just a couple of minutes, and it sets the stage for all that creamy filling.
In a medium bowl, combine 2 cups of Biscoff cookie crumbs with 1/2 cup of melted unsalted butter. Mix until the crumbs are fully coated and the texture resembles wet sand.
Now, press the crumb mixture firmly into the base of a 9-inch springform pan. I like to use the bottom of a measuring cup or glass to help smooth and pack it down evenly. Be sure to get into all the edges so your crust holds together nicely once chilled.
Once that’s done, pop the pan in the fridge while you move on to the filling. This helps the crust firm up and hold its shape.
STEP 2: Whip Up the Creamy Biscoff Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and lump-free. This step is important—if your cream cheese is too cold or not beaten enough, your filling won’t be as silky.
Next, add in the Biscoff cookie butter (a full cup!), powdered sugar, and vanilla extract. Mix everything together until the mixture is well-blended and fluffy. It should already smell like a dream at this point—like sweet, spiced cookies with a hint of caramel.
STEP 3: Fold in the Whipped Cream
In a separate bowl, whip the cold heavy cream until it forms stiff peaks. This is what gives our cheesecake that light, airy texture without needing any gelatin or eggs.
Now, gently fold the whipped cream into the Biscoff cream cheese mixture in batches. Take your time here—use a spatula and light motions to keep the mixture airy. It should look smooth and creamy once fully combined, without any streaks.
Assembling, Chilling, and Topping This Dreamy Dessert
Welcome back to Part 2 of our No Bake Biscoff Cheesecake adventure! By now, you’ve got that buttery Biscoff crust chilling and your luscious cookie butter filling whipped and ready. This next part is where everything starts coming together—and trust me, it’s about to get really good.
I love this stage because it’s truly effortless. No water bath, no oven, no worrying about cracks or overbaking. Just layer, chill, and you’re well on your way to cheesecake bliss.
Let’s finish strong!
STEP 4: Assemble the Cheesecake
Once your crust has had a few minutes to firm up in the fridge, go ahead and pour the Biscoff cream cheese filling over the crust. Use a spatula or the back of a spoon to spread the mixture evenly all the way to the edges of the pan.
Take your time here—smoothing out the top gives the cheesecake that beautiful, professional finish when you go to slice it later. I like to give the pan a gentle tap on the counter to release any air bubbles and ensure the filling settles into the crust evenly.
Now comes the hard part… waiting.
STEP 5: Chill the Cheesecake Until Set
Place the entire cheesecake in the refrigerator and let it chill for at least 6 hours, but overnight is best. This gives the filling plenty of time to firm up into that creamy, sliceable texture we all love.
The magic of this cheesecake is in the set. It won’t be firm like a baked cheesecake, but it will hold its shape beautifully and melt in your mouth with every bite.
While it chills, the Biscoff flavor deepens, and the crust sets to the perfect consistency—soft but still with that signature cookie crunch.
Pro tip: If you’re prepping this for a party or special occasion, make it the night before and let it chill overnight. Not only does it save time on the day of, but the flavor is even better the next day.
STEP 6: Add the Finishing Touches
Once the cheesecake is fully chilled and set, it’s time to add that dreamy topping. You’ll need 1/4 cup of Biscoff cookie butter, melted until pourable (about 20 seconds in the microwave usually does the trick).
Drizzle the melted cookie butter across the top of the cheesecake. You can go freeform and drizzle it in zigzags, or spread it out evenly for a smooth, glossy finish.
Optional—but highly recommended—is to sprinkle crushed Biscoff cookies over the top for that extra crunch and a little texture contrast. Not only does it taste incredible, but it makes for a picture-perfect presentation.
At this point, your cheesecake is ready to serve! Just carefully remove it from the springform pan, slice, and enjoy every creamy, spiced bite.
Tips for the Best No Bake Biscoff Cheesecake
Over the years (and many cheesecakes later), I’ve picked up a few handy tips that really make a difference:
Use full-fat cream cheese: This is key for both flavor and structure. Low-fat versions can result in a softer, less stable filling.
Cold heavy cream is a must: Make sure your cream is straight from the fridge before whipping. This helps it whip faster and hold stiff peaks.
Don’t overmix when folding in the whipped cream: Take your time and use a gentle hand. This keeps the filling airy and prevents it from getting too dense.
Let it chill thoroughly: If you rush the chill time, your slices won’t hold up. Trust me, overnight is worth the wait.
Customize it: Want to change things up? Try adding a layer of chocolate ganache on top, or swirl in some Nutella for a chocolate-hazelnut twist.
FAQ and Final Thoughts
We’ve mixed, layered, and chilled our way to one of the most satisfying no-bake desserts out there, and now it’s time to tie everything together. This No Bake Biscoff Cheesecake is rich, creamy, and seriously addicting. Whether you’re a longtime lover of cookie butter or new to the Biscoff game, this dessert has a way of converting everyone.
Before we wrap up, let’s answer some of the most common questions I get about this recipe. From storage tips to ingredient swaps, I’ve got you covered.
Frequently Asked Questions
1. Can I use a different type of cookie for the crust?
Absolutely! While Biscoff cookies give the crust that signature spiced flavor, you can substitute with graham crackers, digestive biscuits, or even gingersnaps for a similar texture and a slightly different flavor. Just make sure you still use about 2 cups of crumbs and adjust the butter if needed.
2. What if I can’t find Biscoff cookie butter?
You can use any brand of cookie butter or speculoos spread. If you’re in a pinch, some grocery stores carry “cookie spread” under generic or store brands. The flavor might vary slightly, but it’ll still be delicious.
3. Can I freeze this cheesecake?
Yes! This cheesecake freezes beautifully. Just make sure to wrap it tightly in plastic wrap and foil, or store it in an airtight container. You can freeze it whole or in individual slices for up to one month. Thaw in the refrigerator overnight before serving.
4. How do I get clean slices when serving?
Use a sharp knife and wipe it clean between each cut. For extra clean slices, dip the knife in hot water, wipe it dry, and then slice. This works especially well after the cheesecake has chilled overnight.
5. Can I make this cheesecake ahead of time?
Definitely. In fact, I recommend making it at least a day in advance so it has time to fully set. You can make it up to two days ahead and keep it in the fridge, covered. Add the melted cookie butter drizzle and crushed cookies just before serving for the best texture.
6. Is it okay to use whipped topping instead of heavy cream?
You can, but the texture and flavor will change slightly. If you prefer to use a non-dairy whipped topping (like Cool Whip), fold it in just as you would with whipped cream. Use about 2 to 2 1/2 cups.
7. How long will leftovers keep?
Leftover cheesecake will keep in the fridge, covered, for up to 4 days. The crust may soften slightly over time, but the flavor remains amazing.
Final Thoughts: Why You’ll Keep Coming Back to This Cheesecake
There’s something about this cheesecake that makes it feel both luxurious and comforting at the same time. The creamy texture, the warm spices from the cookie butter, and the buttery crust all come together in perfect harmony—and all without having to turn on the oven.
It’s a dessert that works for just about any occasion. Need something quick but impressive for a dinner party? Hosting a holiday gathering? Want to treat yourself to something special over the weekend? This recipe fits the bill every single time.
One of my favorite things about it is how simple it is to customize. Whether you’re topping it with extra whipped cream, adding chocolate swirls, or experimenting with other cookie flavors, this cheesecake is super forgiving and endlessly adaptable.
If you try this No Bake Biscoff Cheesecake, I’d love to hear how it turned out for you! Did you stick with the classic version or make it your own? Leave a comment, share your variations, or tag your photos—this dessert is too good not to share.
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No Bake Biscoff Cheesecake
Description
This No Bake Biscoff Cheesecake is a dreamy, creamy dessert with a buttery Biscoff cookie crust and a rich, spiced cookie butter filling. It’s the perfect treat for those who love the warm, caramelized flavor of speculoos cookies, and since it’s no bake, it’s ideal for any time of year—no oven required. With minimal effort and maximum indulgence, this cheesecake is always a crowd-pleaser.
Ingredients
For the crust
2 cups Biscoff cookie crumbs
1/2 cup unsalted butter, melted
For the filling
16 oz cream cheese, softened
1 cup Biscoff cookie butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy cream, cold
For the topping
1/4 cup Biscoff cookie butter, melted
Crushed Biscoff cookies for garnish (optional)
Instructions
Start by preparing the crust. In a medium bowl, mix the Biscoff cookie crumbs with the melted butter until well combined. Press the mixture firmly into the base of a 9-inch springform pan, creating an even layer. Place it in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Biscoff cookie butter, powdered sugar, and vanilla extract, mixing until well incorporated and fluffy.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture in batches, being careful not to deflate the mixture. Continue folding until the filling is fully combined and smooth.
Pour the cheesecake filling over the prepared crust and spread it evenly with a spatula. Smooth the top and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set completely.
Before serving, drizzle the top with melted Biscoff cookie butter and garnish with crushed Biscoff cookies if desired. Carefully remove the cheesecake from the springform pan and slice to serve.
Notes
Chilling overnight yields the best texture and flavor, allowing the cheesecake to firm up perfectly. If you prefer a slightly lighter texture, you can fold in an extra 1/4 cup of whipped cream. This dessert is rich, so small slices go a long way. Store leftovers in the refrigerator, covered, for up to 4 days.
