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Best Easy No-Bake Biscoff Cheesecake Recipe

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This creamy no-bake Biscoff cheesecake features a spiced cookie crust, silky filling, and crunchy crumble topping. It’s an easy, make-ahead dessert that impresses without requiring an oven.

Ingredients

Scale
  • 250g (about 2 cups crushed) Biscoff cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 cup (280g) smooth Biscoff cookie butter
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) cold heavy cream
  • Pinch of salt
  • Extra crushed Biscoff cookies for topping
  • Optional: melted cookie butter for drizzling

Instructions

  1. Make the crust: Crush 250g of Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix with 6 tablespoons melted unsalted butter until coated. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while making the filling.
  2. Whip the cream: In a clean, cold bowl, beat 1 cup cold heavy cream with an electric mixer on medium-high until stiff peaks form, about 3-4 minutes. Refrigerate.
  3. Beat the cream cheese: In a large bowl, beat 16 ounces softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat until combined, about 1 minute.
  4. Add the cookie butter: Spoon 1 cup smooth Biscoff cookie butter into the cream cheese mixture. Beat on low until fully incorporated.
  5. Fold in the whipped cream: Add about one-third of the whipped cream to the cream cheese mixture and fold gently with a spatula. Add the remaining whipped cream and fold until no white streaks remain.
  6. Assemble the cheesecake: Pour the filling over the chilled crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Smooth the top.
  7. Chill: Cover with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  8. Add the topping: Before serving, crush extra Biscoff cookies into coarse crumbs and sprinkle over the top. Drizzle with melted cookie butter if desired. Run a knife around the edge, release the springform, and slice with a clean, sharp knife.

Notes

Room temperature cream cheese is essential for a smooth filling. Don’t overwhip the cream; stop at stiff peaks. Press the crust firmly for clean slices. Chill for at least 6 hours, preferably overnight. Use a warm knife for clean slices.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake, cookie butter cheesecake, easy dessert, no-bake dessert, cheesecake recipe

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