Introduction

This No Bake Biscoff Cheesecake is a creamy, dreamy dessert that’s perfect for any occasion. With a crunchy Biscoff cookie crust and a smooth, sweet Biscoff-flavored filling, it’s sure to impress without needing an oven.

The image shows a three-layered round dessert on a piece of brown parchment paper over a wooden stand. The bottom layer is a dense, crumbly biscuit crust in a warm brown color. The middle layer is a thick, creamy beige mousse with a soft and airy texture. The top layer is a smooth caramel glaze that slightly drips down the sides, covered with a ring of crumbled caramel biscuits around the edge. The dessert is captured on a white marbled surface with blurred jars and bowls in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 ounce) pack Biscoff cookies*
⅓ cup unsalted butter (melted)
1 cup heavy whipping cream (chilled)
3 (8 ounces) blocks full-fat cream cheese (softened to room temperature)
¾ cup confectioners sugar
1 teaspoon pure vanilla extract
1 cup Biscoff spread
½ cup Biscoff spread (for topping)
Crushed Biscoff cookies (for garnish)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper and set it aside.
Step 2: Make the crust by crushing the Biscoff cookies into fine crumbs using a food processor or a Ziploc bag and rolling pin. Reserve 2 tablespoons of crumbs for garnish. In a bowl, mix the remaining cookie crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan. Freeze for 10–15 minutes to set.
Step 3: Prepare the filling by beating the chilled heavy whipping cream in a medium bowl until soft peaks form. In another bowl, beat the softened cream cheese, confectioners sugar, and vanilla extract until creamy and smooth. Add 1 cup of Biscoff spread and blend for a couple more minutes. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 4: Spread the cheesecake filling evenly over the chilled crust in the springform pan, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to let it set completely.
Step 5: When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving plate or cake stand. Microwave ½ cup of Biscoff spread for about 15 seconds until softened, then spread it over the top of the cheesecake, allowing it to drip slightly over the edges. Sprinkle the reserved crushed Biscoff cookies around the edges for garnish.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
Chilling the pan and chilling the filling thoroughly ensures the cheesecake sets well without baking.
For extra crunch, press some crushed Biscoff cookies into the edges of the crust before adding the filling.
Substitute vanilla extract with almond extract for a different taste twist.
For a lighter version, use a light cream cheese and reduce sugar slightly.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To keep it fresh, cover tightly with plastic wrap or place it in an airtight container. Before serving, you can let it sit at room temperature for 10 minutes for easier slicing. This cheesecake can be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

A round cake with three visible layers sits on a piece of parchment on a wooden board. The bottom layer is a dense, crumbly brown crust, the middle layer is a thick, creamy beige filling with a smooth texture, and the top is covered by a shiny caramel glaze that drips slightly down the sides. Around the outer edge of the top, there is a ring of crumbly brown cookie crumbs. The background is a white marbled texture with soft, neutral tones out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or any spiced cookie you like. The flavor will vary slightly but the crust will still be delicious.

Do I need a springform pan to make this cheesecake?

A springform pan is recommended because it allows for easy removal of the cheesecake without damaging the crust or filling. If you don’t have one, you can use a cake pan lined with parchment paper, but be very careful when removing the cheesecake.