No Bake Biscoff Cheesecake

Posted on May 18, 2025

If you’re craving something rich, creamy, and oh-so-dreamy without turning on the oven, this No Bake Biscoff Cheesecake is your sweet answer! With a buttery Biscoff cookie crust, a luscious cream cheese filling, and a decadent cookie butter drizzle on top, every bite melts in your mouth. Best part? It’s super easy to make — no fancy baking skills required. This recipe is perfect for summer desserts, last-minute gatherings, or just when you want a little indulgence (minus the stress).

Why You’ll Love This Recipe

This No Bake Biscoff Cheesecake is the ultimate treat for cookie butter lovers and cheesecake fans alike. It’s rich, creamy, and packed with that signature spiced Biscoff flavor in every layer. Because it’s a no-bake recipe, it’s fuss-free and perfect for warm weather or busy days. No oven, no water baths, no stress — just chill, slice, and enjoy. Plus, it looks super impressive but is secretly so simple to make. Whether you’re hosting a dinner or need a quick dessert for family night, this one’s a guaranteed crowd-pleaser!

Ingredients

This No Bake Biscoff Cheesecake uses simple ingredients you can find at most grocery stores. Make sure your cream cheese is softened for a smooth, dreamy filling!

For the crust:

2 cups Biscoff cookies, crushed (about 26 cookies)
½ cup unsalted butter, melted

For the filling:

16 oz (2 blocks) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
½ cup Biscoff cookie butter (plus more for topping)

Optional topping:

Extra melted Biscoff spread
Crushed Biscoff cookies for garnish

Instructions

This no-bake beauty comes together in just a few easy steps — no oven required! Make sure to give it enough chilling time so it sets perfectly.

Step-by-step:

Make the crust:
In a bowl, mix crushed Biscoff cookies and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to smooth it out evenly. Pop it in the fridge while you make the filling.
Whip the cream:
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
Make the filling:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth and creamy.
Fold in the whipped cream:
Gently fold the whipped cream into the Biscoff cream cheese mixture until fully combined and fluffy.
Assemble:
Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or preferably overnight, to set.
Top and serve:
Before serving, drizzle melted Biscoff cookie butter on top and sprinkle with crushed cookies if desired. Slice and enjoy!

Servings and Timing

This no-bake cheesecake is ideal for sharing — or savoring slowly over a few days (if it lasts that long!).

Servings: 8–10 slices, depending on how generous you are 😉
Prep Time: 20 minutes
Chill Time: Minimum 6 hours (overnight is best!)
Total Time: About 6 hours 20 minutes

It’s the kind of dessert you can prep ahead and forget about until it’s time to wow your guests (or treat yourself!).

Tips and Variations

Want to make this No Bake Biscoff Cheesecake your own? Here are some fun ways to mix things up:

No Biscoff? Use graham crackers or digestive biscuits for the crust and swap in peanut butter or Nutella for the filling.
Make it mini: Use a muffin tin lined with cupcake liners for adorable individual cheesecakes.
Add chocolate: Stir mini chocolate chips into the filling or drizzle chocolate sauce on top for a chocolatey twist.
Extra creamy: Add a few tablespoons of sour cream or Greek yogurt to the filling for a tangy boost.
Decorate like a pro: Pipe whipped cream around the edges or top with a few whole Biscoff cookies for a bakery-style finish.

Storage

Got leftovers? Lucky you! This cheesecake stores beautifully and tastes even better the next day.

Refrigerator:
Store in an airtight container or cover the pan tightly with plastic wrap. It’ll stay fresh for up to 5 days in the fridge.
Freezer:
Want to save some for later? Wrap slices individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?
Yes! It’s perfect for prepping the night before. Just chill it overnight and it’ll be ready to serve the next day.

2. Can I use store-brand cookie butter instead of Biscoff?
Absolutely. Any creamy cookie butter spread will work just fine!

3. What if I don’t have a springform pan?
You can use a deep pie dish or an 8×8-inch square pan — just note it may be a bit trickier to slice neatly.

4. Can I use whipped topping instead of heavy cream?
Yes, substitute 2 cups of whipped topping (like Cool Whip) for a shortcut version.

5. How do I melt Biscoff spread for the topping?
Microwave 2–3 tablespoons in a microwave-safe bowl for 15–20 seconds, then drizzle!

6. Can I make it gluten-free?
Yes — just use gluten-free speculoos-style cookies for the crust and check the labels on your other ingredients.

7. Why didn’t my cheesecake set properly?
Make sure you whipped the cream until stiff peaks formed and gave the cheesecake enough time (at least 6 hours) to chill fully.

Conclusion

There you have it — a creamy, dreamy, No Bake Biscoff Cheesecake that’s as easy to make as it is to devour! With just a few ingredients and no oven time, this dessert is the perfect go-to for busy days, special occasions, or just because. Whether you’re a cookie butter fanatic or a cheesecake newbie, this recipe is sure to earn a permanent spot in your favorites.