Creamy No Bake Biscoff Cheesecake
This no bake Biscoff cheesecake is a creamy, spiced dessert that comes together without turning on the oven. A crunchy Biscoff cookie crust holds a silky filling loaded with cookie butter, and it sets up in the fridge while you take care of other things.
It is the kind of dessert that feels special but takes less than 30 minutes of hands-on time, and the warm caramel-cinnamon flavor from the Biscoff makes it a hit every time.
Why This Biscoff Cheesecake Becomes a Favorite
I keep coming back to this recipe because it delivers all the satisfaction of a baked cheesecake with none of the fuss. The cookie butter melts right into the cream cheese base, giving it a deep caramelized spice flavor that tastes like a speculoos cookie in every bite.
The texture is what really sells it: dense but light, almost mousse-like, because the whipped cream folds in so much air. And that crust stays buttery and crisp even after a night in the fridge, so you get a nice contrast with the smooth filling.
Ingredients
- 8.8 oz (250g) Biscoff cookies: the classic crunchy speculoos biscuits, plus a few extra for the garnish
- 5 tbsp (70g) unsalted butter, melted: I use unsalted so the crust does not get too salty
- 16 oz (450g) full-fat cream cheese, softened: block style, not the spreadable tub, for the firmest set
- 1 cup (120g) powdered sugar: also called icing sugar; it dissolves without any grittiness
- 1 cup (240ml) heavy cream, cold: the colder the better to help it whip quickly
- 1/2 cup (150g) Biscoff cookie butter: smooth cookie butter works best for a silky filling
Variations / Substitutions
- Swap the crust: use digestive biscuits or graham crackers if you cannot find Biscoff cookies, but you will lose that extra spice kick.
- Make it dairy-free: use a vegan block cream cheese and whipped coconut cream; the cookie butter is already plant-based.
- Add a chocolate layer: fold 2/3 cup mini chocolate chips into the filling for a subtle crunch.
- Turn it into a salted caramel version: stir a pinch of flaky sea salt into the cookie butter before adding it to the filling.
If you love this, you might also enjoy my classic Baked Vanilla Cheesecake.
How to Make No Bake Biscoff Cheesecake
Step 1: Make the Cookie Crust
Tip the 8.8 oz Biscoff cookies into a food processor and pulse until they are fine crumbs. Drizzle in the 5 tbsp melted butter and pulse a few more times until the mixture looks like wet sand. Tip it into a 9-inch springform pan and press it down firmly with the bottom of a glass, covering the base and just a little way up the sides. Pop the pan into the fridge for 10 minutes while you start on the filling.
The crust should feel compact and not crumble when you press it. That brief chill helps it set so the filling does not soak in and make it soggy.
Step 2: Whip the Heavy Cream
Pour the 1 cup cold heavy cream into a large mixing bowl. Using a hand mixer, beat on medium-high until the cream holds stiff peaks, about 2 to 3 minutes. Scoop it into another bowl and set it aside.
The cream will start frothy, then thicken into soft swirls and finally form peaks that stand straight up when you lift the beaters. Stop as soon as it reaches that stage. If you keep going and it starts to look grainy, the cream is on its way to turning into butter, so pull back.
Step 3: Beat the Cream Cheese Filling
In the same large bowl you used for the cream, add the 16 oz softened cream cheese, 1 cup powdered sugar, and 1/2 cup cookie butter. Beat on medium speed until the mixture is completely smooth and there are no white streaks of cream cheese, about 2 minutes. Scrape down the sides once or twice so everything blends evenly.
Now switch to a spatula and gently fold the whipped cream into the cream cheese mixture. Cut through the center with the spatula, scoop the bottom over the top, and turn the bowl. Keep folding until you see no more streaks of white. The filling should look pale tan and feel light and airy. Folding by hand keeps all the loft in the cream, so your cheesecake will slice with a soft, mousse-like texture instead of turning dense.
Step 4: Assemble the Cheesecake
Take the crust out of the fridge. Spoon the filling onto the crust and spread it evenly with the spatula, smoothing the top as best you can. It does not need to be perfect since you will decorate it later. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is even better.
The filling will look thick and creamy right now. Do not skip the chill time. The cream cheese and cookie butter firm up only when they are cold, so the cheesecake needs those hours to set properly. If you try to slice it too soon, it will be soft and messy.
Step 5: Garnish and Slice
Run a thin knife around the inside edge of the springform pan, then release the ring. Warm 2 tbsp of cookie butter in the microwave until it is pourable, about 20 seconds. Drizzle it over the top of the cheesecake. Sprinkle a small handful of crushed Biscoff cookies over the drizzle for extra crunch. Slice the cheesecake with a sharp knife and serve straight from the fridge.
The cheesecake will cut cleanly and show off that neat cookie layer. Each slice has a creamy center with a little sticky ribbon of cookie butter on top and a buttery crust underneath.
Tips for a Smooth, Sliceable Cheesecake
- Let the cream cheese soften at room temperature for a full hour. Cold cream cheese can leave tiny lumps in the filling no matter how long you beat it.
- Whip the cream until it holds stiff peaks but still looks smooth. If it looks grainy, it has overwhipped and will not fold in as smoothly.
- For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
- If you do not have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin until they are fine crumbs.
Scale it for a different pan:
| Pan Size | Ingredient Adjustment | Serves |
|---|---|---|
| 6-inch springform | Halve all ingredients | 4-6 |
| 9-inch springform (standard) | As written | 8-10 |
| 9×13-inch dish | Double all ingredients | 16-20 |
Storing Leftovers
This cheesecake keeps beautifully covered tightly in the fridge for up to 5 days. It is best served straight from the fridge, no reheating needed.
Frequently Asked Questions
Why did my cheesecake not set?
It likely needed more chill time. A minimum of 6 hours in the fridge is essential, and using full-fat cream cheese and heavy cream is key. Low-fat versions have too much water and will not firm up.
Can I freeze it?
Yes, wrap the whole cheesecake or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Can I use crunchy cookie butter instead of smooth?
Yes, but the filling will have little bits of cookie in it. For the creamiest result, stick with smooth cookie butter.
Can I make this without a springform pan?
A deep 9-inch pie dish or a loose-bottomed cake pan works fine. Line it with parchment paper, leaving some overhang, so you can lift the cheesecake out cleanly.
No Bake Biscoff Cheesecake Recipe
Ingredients
Method
- Crush the Biscoff cookies into fine crumbs, mix with the melted butter, and press into a 9-inch springform pan. Chill the crust for 10 minutes.
- Whip the cold heavy cream to stiff peaks, about 2 to 3 minutes. Set aside.
- Beat the cream cheese, powdered sugar, and cookie butter until smooth, then fold in the whipped cream gently.
- Spread the filling over the chilled crust, cover, and refrigerate for at least 6 hours or overnight.
- Drizzle the cheesecake with 2 tbsp melted cookie butter, sprinkle with crushed cookies, slice, and serve.
