
If you’re looking for a dessert that is easy to prepare yet full of indulgent flavors, this No-Bake Biscoff Cheesecake is the perfect choice. Combining the rich, spicy essence of Biscoff cookies with the creaminess of a classic cheesecake, this dessert is sure to impress your guests without much effort. Best of all, it requires no baking, no eggs, and no gelatine. With just seven ingredients, you can whip up this decadent treat for a special occasion or even a casual gathering. Let’s dive into the details!
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No-Bake Biscoff Cheesecake
This dreamy No Bake Biscoff Cheesecake is a flavor bomb made with only 7 ingredients! Creamy, dreamy, and packed with the irresistible taste of Biscoff Cookie Butter. Perfect for a special occasion or any time you’re craving something sweet.
- Total Time: 3hours 30minutes
- Yield: 12 servings 1x
Ingredients
Biscoff Crust:
- 250g Biscoff Cookies (about 9 oz) – The base of the cheesecake, offering a crunchy, spiced flavor.
- 120g Unsalted Butter, melted (about ½ cup) – Helps bind the cookie crumbs into a solid, tasty crust.
Biscoff Cheesecake Filling:
- 500g Cream Cheese (about 18 oz), at room temperature – The creamy, rich foundation of the cheesecake.
- 240ml Biscoff Spread (about 1 cup), melted – Adds the signature flavor of this cheesecake. You can also use any cookie butter as a substitute.
- 1½ teaspoons Vanilla Extract – Enhances the overall flavor.
- 75g Icing Sugar (about ¾ cup) – Sweetens the cheesecake without overwhelming the Biscoff flavor.
- 240ml Heavy Cream (about 1 cup), minimum 30% fat – Whipped to give the cheesecake its smooth and airy texture.
Biscoff Swirl & Topping:
- 80ml Biscoff Spread (about ⅓ cup), melted – Used for the decorative swirl on top of the cheesecake.
- 6 Biscoff Cookies, optional – For garnish, if desired.
Instructions
1. Prepare the Biscoff Crust
- Crush the Cookies: Start by crushing the Biscoff cookies into fine crumbs using a food processor. You want the crumbs to be very fine, resembling wet sand.
- Mix with Butter: Melt the unsalted butter and combine it with the crushed cookies in a bowl. Stir until the mixture is evenly coated and resembles a damp, crumbly texture.
- Press into Pan: Lightly grease a 9-inch (22 cm) springform pan and line the bottom with baking paper. Press the cookie mixture evenly into the bottom of the pan using a spatula or the bottom of a glass. Make sure it’s tightly packed for a sturdy base. Once done, place the pan in the fridge to allow the crust to set while you prepare the filling.
2. Make the Biscoff Cheesecake Filling
- Cream the Cheese: In a large bowl, combine the room-temperature cream cheese, vanilla extract, and melted Biscoff spread. Using a hand mixer or stand mixer, blend the mixture for 2-3 minutes until it’s smooth and free of lumps.
- Incorporate the Sugar: Gradually sift in the icing sugar and continue mixing at a low speed until fully combined.
- Whip the Cream: In a separate bowl, whisk the heavy cream until it reaches soft to medium peaks. This step is essential to give the cheesecake a light and fluffy texture.
- Combine: Gently fold the whipped cream into the cream cheese mixture. Use a hand mixer on low speed or a whisk to blend everything together until the mixture starts to thicken slightly.
3. Create the Biscoff Swirl
- Layer the Cheesecake: Pour half of the cheesecake mixture over the chilled crust. Smooth it out evenly using a spatula.
- Add the Swirl: Drizzle half of the melted Biscoff spread over the cheesecake mixture. Using a skewer or knife, swirl the Biscoff spread into the cheesecake to create a marbled effect.
- Repeat: Pour the remaining cheesecake mixture on top, followed by another drizzle of melted Biscoff spread. Once again, swirl the spread for a beautiful marbled finish.
- Chill: Place the cheesecake in the refrigerator and let it set for at least 3 hours, preferably overnight. This chilling process helps the cheesecake to firm up for easier slicing.
4. Garnish and Serve
- Remove from Pan: Once the cheesecake is fully set, carefully release it from the springform pan.
- Add the Finishing Touches: If desired, break up a few extra Biscoff cookies and press them into the sides of the cheesecake to create a decorative ring.
- Serve: Slice and serve chilled for the best experience!
Notes
- Room-Temperature Ingredients: Ensure that your cream cheese is at room temperature to achieve a smooth and lump-free filling.
- Whipped Cream Consistency: Be careful not to over-whip the cream. Soft peaks are ideal for maintaining a light and airy texture in the cheesecake.
- Swirl Technique: Use a light hand when swirling the Biscoff spread into the cheesecake mixture for a more defined marble effect.
- Set Properly: Give the cheesecake enough time to set in the fridge to avoid a runny texture when serving.
- Use a Springform Pan: This type of pan makes it easy to remove the cheesecake without damaging the sides.
- Prep Time: 30minutes
- Cook Time: 3hours
Why You’ll Love This Recipe:
- No-Bake Convenience: Skip the oven and save time with this no-bake method.
- Rich and Creamy Texture: The perfect balance between the creamy cheesecake filling and the crunchy Biscoff crust.
- Biscoff Goodness: The distinct caramelized, spicy flavor of Biscoff cookies and spread adds an irresistible twist to a classic cheesecake.
- Simple Ingredients: You only need seven ingredients to make this dessert, and no fancy equipment or techniques are required.
Ingredients You’ll Need for the No-Bake Biscoff Cheesecake
Biscoff Crust:
- 250g Biscoff Cookies (about 9 oz) – The base of the cheesecake, offering a crunchy, spiced flavor.
- 120g Unsalted Butter, melted (about ½ cup) – Helps bind the cookie crumbs into a solid, tasty crust.
Biscoff Cheesecake Filling:
- 500g Cream Cheese (about 18 oz), at room temperature – The creamy, rich foundation of the cheesecake.
- 240ml Biscoff Spread (about 1 cup), melted – Adds the signature flavor of this cheesecake. You can also use any cookie butter as a substitute.
- 1½ teaspoons Vanilla Extract – Enhances the overall flavor.
- 75g Icing Sugar (about ¾ cup) – Sweetens the cheesecake without overwhelming the Biscoff flavor.
- 240ml Heavy Cream (about 1 cup), minimum 30% fat – Whipped to give the cheesecake its smooth and airy texture.
Biscoff Swirl & Topping:
- 80ml Biscoff Spread (about ⅓ cup), melted – Used for the decorative swirl on top of the cheesecake.
- 6 Biscoff Cookies, optional – For garnish, if desired.
Step-by-Step Guide: How to Make No-Bake Biscoff Cheesecake
1. Prepare the Biscoff Crust
- Crush the Cookies: Start by crushing the Biscoff cookies into fine crumbs using a food processor. You want the crumbs to be very fine, resembling wet sand.
- Mix with Butter: Melt the unsalted butter and combine it with the crushed cookies in a bowl. Stir until the mixture is evenly coated and resembles a damp, crumbly texture.
- Press into Pan: Lightly grease a 9-inch (22 cm) springform pan and line the bottom with baking paper. Press the cookie mixture evenly into the bottom of the pan using a spatula or the bottom of a glass. Make sure it’s tightly packed for a sturdy base. Once done, place the pan in the fridge to allow the crust to set while you prepare the filling.
2. Make the Biscoff Cheesecake Filling
- Cream the Cheese: In a large bowl, combine the room-temperature cream cheese, vanilla extract, and melted Biscoff spread. Using a hand mixer or stand mixer, blend the mixture for 2-3 minutes until it’s smooth and free of lumps.
- Incorporate the Sugar: Gradually sift in the icing sugar and continue mixing at a low speed until fully combined.
- Whip the Cream: In a separate bowl, whisk the heavy cream until it reaches soft to medium peaks. This step is essential to give the cheesecake a light and fluffy texture.
- Combine: Gently fold the whipped cream into the cream cheese mixture. Use a hand mixer on low speed or a whisk to blend everything together until the mixture starts to thicken slightly.
3. Create the Biscoff Swirl
- Layer the Cheesecake: Pour half of the cheesecake mixture over the chilled crust. Smooth it out evenly using a spatula.
- Add the Swirl: Drizzle half of the melted Biscoff spread over the cheesecake mixture. Using a skewer or knife, swirl the Biscoff spread into the cheesecake to create a marbled effect.
- Repeat: Pour the remaining cheesecake mixture on top, followed by another drizzle of melted Biscoff spread. Once again, swirl the spread for a beautiful marbled finish.
- Chill: Place the cheesecake in the refrigerator and let it set for at least 3 hours, preferably overnight. This chilling process helps the cheesecake to firm up for easier slicing.
4. Garnish and Serve
- Remove from Pan: Once the cheesecake is fully set, carefully release it from the springform pan.
- Add the Finishing Touches: If desired, break up a few extra Biscoff cookies and press them into the sides of the cheesecake to create a decorative ring.
- Serve: Slice and serve chilled for the best experience!
Tips for the Perfect No-Bake Biscoff Cheesecake:
- Room-Temperature Ingredients: Ensure that your cream cheese is at room temperature to achieve a smooth and lump-free filling.
- Whipped Cream Consistency: Be careful not to over-whip the cream. Soft peaks are ideal for maintaining a light and airy texture in the cheesecake.
- Swirl Technique: Use a light hand when swirling the Biscoff spread into the cheesecake mixture for a more defined marble effect.
- Set Properly: Give the cheesecake enough time to set in the fridge to avoid a runny texture when serving.
- Use a Springform Pan: This type of pan makes it easy to remove the cheesecake without damaging the sides.
Customization Options for Your Biscoff Cheesecake
While the original No-Bake Biscoff Cheesecake is perfect as it is, you can customize it to suit your taste and occasion:
- Chocolate Twist: Add a layer of melted chocolate between the crust and the cheesecake filling for a chocolatey surprise.
- Biscoff Topping Variations: Instead of swirling the melted Biscoff spread, you can drizzle it over each slice just before serving for an extra visual appeal.
- Add Fruits: Fresh fruits like strawberries, raspberries, or sliced bananas pair beautifully with the spiced caramel flavor of Biscoff. You can either add them to the top of the cheesecake or serve them on the side.
- Gluten-Free Version: Use gluten-free Biscoff cookies or any gluten-free alternative to make this cheesecake suitable for those with gluten sensitivities.
Storing and Freezing Instructions
This cheesecake stores well, making it a great make-ahead dessert. Here’s how to store it:
- Refrigerate: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for up to 4 days.
- Freeze: For longer storage, you can freeze this cheesecake. Simply wrap it tightly in plastic wrap, followed by a layer of foil. It will keep in the freezer for up to 2 months. When ready to enjoy, thaw it in the fridge overnight.
- Serving Tip: Serve the cheesecake chilled for the best texture and flavor.

Why This No-Bake Biscoff Cheesecake Is a Must-Try Dessert
- Perfect for Special Occasions: Whether it’s a birthday, holiday, or dinner party, this Biscoff cheesecake will impress guests and satisfy their sweet cravings.
- Minimal Effort, Maximum Flavor: Despite its luxurious taste, this cheesecake is surprisingly simple to make, requiring no oven time or complicated techniques.
- Customizable: Whether you want to add chocolate, fruits, or keep it simple, this cheesecake offers flexibility for creativity.
In conclusion, this No-Bake Biscoff Cheesecake is the ultimate dessert for those who love a rich, creamy, and spiced treat. The combination of crunchy Biscoff cookies and smooth cheesecake filling creates an irresistible dessert that is perfect for any occasion. Give it a try, and it just might become your new go-to dessert recipe!