No Bake Biscoff Cheesecake

No Bake Biscoff Cheesecake is a rich, creamy, and indulgent dessert that delivers a perfect balance of spiced cookie flavor and velvety smooth cheesecake filling—all without needing an oven. With a buttery Biscoff cookie crust and a luscious Biscoff-spiked filling, it’s the ultimate treat for cookie butter lovers.

Why You’ll Love This Recipe

I love how easy and stress-free this cheesecake is to make—no water baths, no baking, and no cracks to worry about. The flavor of Biscoff cookies adds a warm, caramelized spiciness that pairs perfectly with the creamy texture of the cheesecake. It’s great for making ahead, and I don’t need any fancy tools. Every bite feels indulgent, but the process is totally approachable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Biscoff cookies (for the crust)

• Unsalted butter (melted)

• Cream cheese (softened)

• Powdered sugar

• Vanilla extract

• Biscoff spread (cookie butter)

• Heavy cream (cold, for whipping)

• Extra Biscoff cookies and spread (for topping, optional)

Directions

1. I start by crushing the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.

2. I mix the crumbs with melted butter until the texture feels like wet sand, then press the mixture into the bottom of a springform pan to form a firm crust. I chill it in the fridge while I make the filling.

3. In a large bowl, I beat softened cream cheese with powdered sugar, vanilla extract, and Biscoff spread until smooth and creamy.

4. In a separate bowl, I whip the cold heavy cream until stiff peaks form.

5. I gently fold the whipped cream into the Biscoff-cream cheese mixture to keep it airy and light.

6. I spoon the filling onto the chilled crust and smooth the top with a spatula.

7. I refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.

8. Before serving, I like to drizzle melted Biscoff spread on top and decorate with crushed cookies or whole Biscoff cookies for a stunning finish.

Servings and timing

This recipe makes about 8 to 10 servings.

Prep time: 20 minutes
Chill time: 6 hours (or overnight)
Total time: 6 hours 20 minutes

Variations

• I’ve added a swirl of melted dark chocolate on top for an extra decadent finish.

• Sometimes I use a mix of cream cheese and mascarpone for an even silkier filling.

• I like making mini versions in jars or cupcake liners for individual servings.

• If I want a crunchier crust, I toast the cookie crumbs briefly before mixing them with butter.

storage/reheating

I store leftovers in the fridge, covered, for up to 5 days. Since it’s a no-bake cheesecake, I keep it chilled until just before serving. I don’t recommend freezing the whole cheesecake because the texture can become grainy after thawing, but individual slices can be frozen if well-wrapped. No reheating is needed—just serve cold straight from the fridge.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always make it the night before. It needs several hours to chill and set, so it’s perfect for prepping in advance.

What’s the best way to crush Biscoff cookies?

I use a food processor for fine crumbs, but a zip-top bag and rolling pin work well if I don’t want to use equipment.

Can I use another type of cookie?

Biscoff has a unique flavor, but graham crackers or digestive biscuits work too if I’m in a pinch—though the flavor will be different.

How do I keep the cheesecake filling smooth?

I make sure the cream cheese is softened before beating and mix it thoroughly before folding in the whipped cream to avoid lumps.

Can I skip the topping?

Of course. The cheesecake is delicious on its own, but I like to add melted Biscoff and crushed cookies to make it look extra special.

Conclusion

No Bake Biscoff Cheesecake is one of my favorite desserts to make when I want something show-stopping but low-effort. The creamy texture, spiced cookie flavor, and easy prep make it a must-have for parties, holidays, or just satisfying a serious Biscoff craving. I love how it turns out every single time—smooth, rich, and irresistibly good.