No Bake Biscoff Cheesecake

A slice of no bake Biscoff chesecake on a white plate with a Lotus Biscoff cookie on top and a fork nearby.

A creamy, no bake cheesecake with a crisp Biscoff cookie crust and a cookie butter filling that sets up perfectly in the fridge. It's the kind of dessert that looks like you fussed over it, when really the fridge did most of the work.

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Course: Dessert

Cuisine: british

Keyword: no bake biscoff cheesecake

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings: servings

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

For gluten-free, swap in gluten-free Choc-Zero Speculoos Cookies and Cookie Butter by the same brand.

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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