This no bake biscoff cheesecake has a buttery cookie crust, a creamy filling loaded with cookie butter flavor, and it sets up in the fridge without ever touching your oven.
If you've never worked with Biscoff before, it's a spiced cookie butter made from caramelized European biscuits, and it turns a basic cheesecake into something a lot more interesting.
I love making this one when I want a dessert that looks impressive but doesn't take much time in the kitchen. It comes together in about 20 minutes of hands-on time, then the fridge does the rest of the work while I go do something else!
It's become one of my favorite make-ahead desserts for parties because I can have it ready a full day before I need it. If you love no-bake cheesecakes, check out my classic No Bake Cheesecake recipe!
Ingredients
Biscoff cookies and Biscoff spread are the backbone of this easy Biscoff cheesecake recipe, and I'd recommend sticking with the real thing if you can find it. It has a deeper caramelized flavor than most generic cookie butters, and it's what gives the filling its signature taste.
You'll also need full-fat cream cheese for the best texture. Low-fat versions tend to make the filling softer and less stable once it's sliced.
See recipe card for quantities.
Make it Gluten-Free
You can make this cheesecake gluten-free without losing any of the flavor. Swap the Biscoff cookies and cookie butter for a gluten-free speculoos style cookie like the one made by ChocZero. Be sure to try my Gluten-Free Cheesecake, too!
How to Make Biscoff Cheesecake
Make the crust
Crush the Biscoff cookies into fine crumbs, and set aside about 4 cookies to use for garnish later. Mix the crumbs with the melted butter until the mixture resembles damp sand, then press it firmly into a small square pan lined with parchment. I use the bottom of a glass to pack it down evenly so it holds together once sliced.
Make the filling
Beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Add the Biscoff spread and fold it in until fully combined.
Whip the cream
In a separate bowl, whip the cold whipping cream until stiff peaks form, then gently fold it into the cheesecake mixture. Fold just until combined so you don't knock out the air you just whipped in.
Assemble
Spread the filling evenly over the crust, smoothing the top with a spatula. Garnish with the reserved cookies and a light sprinkle of extra crumbs if you'd like.
Chill
Refrigerate for at least 4 hours, or until fully set. I usually make this the night before, since it slices much cleaner after chilling overnight.
Serve
Slice into squares and serve chilled. A drizzle of melted Biscoff spread over the top right before serving takes it up another notch.
Equipment
I use a small square pan lined with parchment paper for this Biscoff cheesecake recipe, which makes the whole thing lift out in one piece for easy slicing.
A springform pan works too if that's what you have on hand, just note that the layers will be a bit thicker since a round pan holds less surface area than a square one.
An electric hand mixer makes beating the cream cheese and whipping the cream much easier, though you can do both by hand with a whisk if you're up for the arm workout.
Pro Tips
- Make sure your cream cheese is fully softened to room temperature before you start. Cold cream cheese doesn't blend smoothly and can leave lumps in the filling.
- A food processor makes quick work of the cookie crumbs and gets them much finer than crushing by hand, which helps the crust hold together.
- Chill your mixing bowl and beaters for a few minutes before whipping the cream. Cold equipment helps it whip up faster and hold its peaks longer.
- For extra clean slices, pop the cheesecake in the freezer for 10 to 15 minutes right before cutting, then wipe your knife between slices.
- If your filling looks a little loose after folding in the whipped cream, don't panic. It firms up significantly once it's had time in the fridge.
Storage
Store the cheesecake in an airtight container in the fridge, and it will keep well for 3 to 4 days. Since it's a no-bake dessert with a whipped cream filling, it's best enjoyed within that window rather than held much longer.
This cheesecake also freezes well! Wrap it tightly and freeze it for up to 2 months, then thaw it in the fridge overnight before serving.
FAQ
Yes, a springform pan or even a standard loaf pan will work. Just keep in mind that a smaller or narrower pan will give you thicker slices, while a wider one will give you a thinner cheesecake.
Look for speculoos cookie butter or a spiced biscuit spread, since Biscoff is sold under different names in different countries. Any similar cookie butter spread will give you close to the same flavor.
This usually happens if the cream cheese wasn't fully softened before mixing, or if the whipped cream was overmixed before folding it in. Beating the cream cheese until it's completely smooth first helps prevent this.
No Bake Biscoff Cheesecake
Ingredients
- 1 cup Biscoff spread
- 7 ounces Biscoff cookies crushed, plus about 4 reserved for garnish
- 5 Tablespoons butter melted
- 1 cup cream cheese 8 oz
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup whipping cream cold
Instructions
- Crush the Biscoff cookies into fine crumbs, reserving about 4 cookies for garnish. Mix the crumbs with the melted butter until the mixture resembles damp sand, then press firmly into a small square pan lined with parchment.
- Beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy, then fold in the Biscoff spread until fully combined.
- In a separate bowl, whip the cold whipping cream until stiff peaks form, then gently fold it into the cheesecake mixture until just combined.
- Spread the filling evenly over the crust and garnish with the reserved cookie pieces and a light sprinkle of extra crumbs, if desired.
- Refrigerate for at least 4 hours, or overnight for the best texture.
- Slice into squares and serve chilled, with an optional drizzle of melted Biscoff spread on top.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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