No-Bake Biscoff Cheesecake

Smooth, spiced, and absolutely swoon-worthy—this No-Bake Biscoff Cheesecake is a dreamy dessert that’s big on flavor and low on effort.

With a buttery Biscoff cookie crust and a luscious cookie butter-infused filling, every bite is packed with that signature caramelized crunch.

It’s the kind of treat that feels fancy but comes together in a flash—no oven required!

this recipe ⇨

Ingredients

For the Crust:

• 2 cups crushed Biscoff cookies (250 g)
• 7 tbsp unsalted butter, melted (100 g)

For the Filling:

• 16 oz cream cheese, softened (500 g)
• ½ cup granulated sugar (100 g)
• ¾ cup Biscoff spread (200 g)
• 1 tsp vanilla extract (5 ml)
• ¾ cup heavy cream, cold (200 ml)
• ⅔ cup dark chocolate chips, melted (optional) (100 g)

For the Topping:

• ⅓ cup heavy cream (100 ml)
• 3 tbsp Biscoff spread (50 g)
• Crushed Biscoff cookies and chocolate shavings, for garnish

Lotus Biscoff Crumble – Crumbled Caramelized Biscuit Cookies – 1.65 lbs bag

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How to Make No-Bake Biscoff Cheesecake

1. Make the crust:
   Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch (23 cm)springform pan. Chill while you prepare the filling.
2. Prepare the filling:
   In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined.
   In a separate bowl, whip cold heavy cream to soft peaks. Fold it gently into the cream cheese mixture. If using, fold in melted chocolate chips for a chocolate twist.
3. Assemble the cheesecake:
   Spread the filling over the crust in two layers. For extra texture, you can sprinkle crushed Biscoff cookies in between. Smooth the top and refrigerate for at least 6 hours or overnight.
4. Make the topping:
   Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly and pour over the chilled cheesecake.
5. Garnish & serve:
   Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.

Servings & Time

• Servings: 12
• Prep Time: 30 minutes
• Chill Time: 6 hours or overnight
• Total Time: 6 hours 30 minutes

No-Bake Biscoff Cheesecake

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Velvety and rich with cookie butter flavor, this no-bake Biscoff cheesecake has a buttery spiced cookie crust, a creamy filling swirled with Biscoff spread, and a luscious topping. It’s a showstopping dessert that requires zero oven time—perfect for warm days or any time you want a make-ahead treat!

• Total Time: 6 hours 30 minutes
• Yield: 12 servings

Ingredients

For the Crust:

•2 cups crushed Biscoff cookies (250 g)

•7 tbsp unsalted butter, melted (100 g)

 

For the Filling:

•16 oz cream cheese, softened (500 g)

•½ cup granulated sugar (100 g)

•¾ cup Biscoff spread (200 g)

•1 tsp vanilla extract (5 ml)

•¾ cup heavy cream, cold (200 ml)

•⅔ cup dark chocolate chips, melted (optional) (100 g)

 

For the Topping:

•⅓ cup heavy cream (100 ml)

•3 tbsp Biscoff spread (50 g)

•Crushed Biscoff cookies and chocolate shavings, for garnish

 

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Instructions

1. Make the crust:


Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch (23 cm)springform pan. Chill while you prepare the filling.

2. Prepare the filling:


In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined.
In a separate bowl, whip cold heavy cream to soft peaks. Fold it gently into the cream cheese mixture. If using, fold in melted chocolate chips for a chocolate twist.

3. Assemble the cheesecake:


Spread the filling over the crust in two layers. For extra texture, you can sprinkle crushed Biscoff cookies in between. Smooth the top and refrigerate for at least 6 hours or overnight.

4. Make the topping:


Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly and pour over the chilled cheesecake.

5. Garnish & serve:


Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled

• Author: Jordan
• Prep Time: 30 minutes
• Chill Time: 6 hours