No Bake Biscoff Cheesecake

If you’re anything like me, there are days when turning on the oven just isn’t an option. Whether it’s a hot summer afternoon or you just want something quick, chilled, and stress-free, this No-Bake Biscoff Cheesecake is your go-to solution. And let’s be honest—any excuse to use Biscoff cookies and cookie butter is a good one, right?

This recipe is one of those magical creations that feels fancy and indulgent, yet comes together with minimal effort. It’s rich, creamy, and packed with that deep, spiced caramel flavor that makes Biscoff so irresistible. The best part? It requires zero baking. Yes, really.

There’s something so satisfying about a dessert that doesn’t demand precise oven temperatures or perfect timing. It’s just simple ingredients, a few mixing bowls, and a little bit of chill time. Plus, the layered contrast of the buttery cookie crust and velvety Biscoff filling makes every bite feel like it came straight from a high-end bakery.

I made this for a weekend get-together not long ago, and let’s just say—there were no leftovers. One of my friends actually asked if I had bought it from a gourmet dessert shop! That’s how good it is. So if you’re looking to impress with minimal effort, or just want something decadent for your next sweet fix, keep reading. You’ll want to bookmark this one.

Ingredients You’ll Need

For the crust:

• 2 cups Biscoff cookies, finely crushed

• 6 tablespoons unsalted butter, melted

For the filling:

• 1 cup Biscoff spread (cookie butter)

• 16 ounces cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 ¼ cups heavy cream, cold

For the topping:

• ¼ cup Biscoff spread, melted

• Crushed Biscoff cookies for garnish (optional)

STEPS: Making the Crust and Creamy Filling

Let’s start with the base of this beauty—that buttery Biscoff cookie crust. It’s crunchy, sweet, and just the right amount of rich to balance the smooth filling on top.

this recipe

1. Make the Crust

In a medium bowl, mix together the crushed Biscoff cookies and melted butter until the mixture looks like wet sand. You want every crumb to be evenly coated in butter so it holds together when pressed.

Then, pour this mixture into the bottom of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to press the crumbs firmly and evenly across the base. This step is key—it creates that delicious, sturdy foundation for your cheesecake.

Pop the pan into the fridge while you prep the filling. Chilling the crust gives it time to set, which helps everything hold together when you slice it later.

2. Whip the Filling

Grab a large mixing bowl and beat the softened cream cheese until it’s completely smooth. No lumps allowed! Then add in the powdered sugar, Biscoff spread, and vanilla extract. Keep mixing until it’s all creamy and fully combined.

In a separate bowl, whip the cold heavy cream until you get stiff peaks. This means the whipped cream will hold its shape when you lift the beaters—super important for giving your cheesecake that light, airy texture.

Now, gently fold the whipped cream into the Biscoff-cream cheese mixture. Take your time here. You want everything to be smooth and well-mixed without deflating the whipped cream.

3. Assemble the Cheesecake

Once the filling is ready, take your crust out of the fridge and spoon the filling over the top. Use a spatula to smooth out the surface, making sure it’s even from edge to edge.

Then—it’s chill time. Cover the pan and let the cheesecake sit in the fridge for at least 6 hours, but overnight is even better. The longer it sets, the firmer and easier it will be to slice.

So your cheesecake is chilling and the anticipation is real. If you’re anything like me, you’re probably checking the fridge every hour just to sneak a peek. But trust me—giving this dessert the full chill time it needs will make all the difference in how well it sets and slices.

Now it’s time for the part that makes this cheesecake look just as impressive as it tastes: the topping. This final step takes just a few minutes but transforms the entire dessert into something that looks totally bakery-worthy.

Let’s finish strong.

STEPS: Top, Chill, and Serve

4. Add the Biscoff Topping

Once your cheesecake is fully set (after at least 6 hours or overnight), it’s time to dress it up.

Start by melting ¼ cup of Biscoff spread. You can do this in the microwave for about 20–30 seconds—just until it’s smooth and pourable. Give it a quick stir, then drizzle it right over the top of the cheesecake. You can go rustic and let it drip down the sides, or spread it gently over the surface for a clean, glossy finish.

For a little added crunch and visual appeal, sprinkle some crushed Biscoff cookies on top. Totally optional—but highly recommended. It adds a lovely contrast to the creamy filling and just looks beautiful.

5. Slice and Serve

Once your cheesecake is topped, it’s officially ready to serve. To get those picture-perfect slices, run a sharp knife under hot water, wipe it dry, then make your first cut. Repeat between slices for that clean, smooth edge every time.

This cheesecake is best served chilled, and honestly—it holds up so well. It’s firm, yet creamy, rich without being too heavy, and has just the right amount of sweetness thanks to that Biscoff cookie butter magic.

Tips to Make It Even Better

Over the years, I’ve played with this recipe a few different ways, and here are some go-to tips that always help:

• Use full-fat cream cheese. It’s the difference between a creamy, luscious texture and one that feels a little too soft. The fat helps the cheesecake set beautifully.

• Whip your cream properly. Make sure your heavy cream is cold, and beat it until it forms stiff peaks. This step gives the cheesecake structure and that airy, mousse-like feel.

• Don’t skip chilling. I know it’s tempting, but giving this dessert time to set is what takes it from soft to sliceable. Overnight is ideal, especially if you’re making it for a special event.

• Make the crust ahead of time. You can press the crust into your pan and let it chill overnight, then add the filling the next day. It’s a great time-saver if you’re prepping for a dinner party.

• Store leftovers in the freezer. Yes, you can freeze this cheesecake! Just wrap individual slices or the whole cheesecake tightly in plastic wrap and foil. Thaw in the fridge before serving. It’s just as creamy and dreamy even days later.

Simple Variations to Try

The classic version is honestly perfect on its own, but if you’re feeling creative, here are a few fun twists:

• Add chocolate. Drizzle some melted dark chocolate over the Biscoff topping or add mini chocolate chips into the filling for a little extra indulgence.

• Make it mini. Use a muffin tin with cupcake liners to create adorable mini cheesecakes. Great for parties or gifting.

• Layer it in jars. Skip the springform pan and layer the crust, filling, and toppings into mason jars for a cute, portable dessert. Ideal for picnics or showers.

• Swap the crust. If you want to change things up, try using graham crackers or Oreos instead of Biscoff for the base. It’ll give you a different flavor profile while keeping that creamy filling front and center.

• Top with fruit. A few fresh raspberries or sliced strawberries on top can balance out the richness and add a pop of color.

No-Bake Biscoff Cheesecake: Your Questions Answered + Final Thoughts