Why You’ll Love This Recipe
I love how this cheesecake delivers rich, spiced cookie flavor with a smooth, creamy texture—all without baking. The Biscoff cookie crust gives a satisfying crunch, while the swirls of cookie butter add deep caramel notes. It’s perfect for impressing guests or indulging myself with minimal effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
200 g Biscoff cookies, crushed
100 g unsalted butter, melted
300 g cream cheese, room temperature
200 g plain Greek yogurt
100 g powdered sugar
1 teaspoon vanilla extract
200 g Biscoff cookie butter (smooth)
100 ml heavy whipping cream, chilled
directions
I begin by mixing the crushed Biscoff cookies with melted butter until the texture resembles wet sand. Then I press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust and place it in the fridge to chill.
In a large bowl, I beat together the cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth and fluffy. In a separate bowl, I whip the chilled heavy cream to soft peaks and gently fold it into the cream cheese mixture.
I set aside 1/4 cup of Biscoff spread, then gently warm the rest until it’s pourable. I fold this warm cookie butter into the cheesecake mixture with a few gentle strokes to create swirls—I avoid overmixing to keep the marbled effect.
I spoon the cheesecake mixture over the prepared crust, smoothing the top. Then I drizzle the reserved Biscoff spread over the surface and use a skewer to create decorative swirls.
Finally, I cover the cheesecake and refrigerate it for at least 4 hours, or overnight, until it’s fully set. Just before serving, I sometimes garnish with roughly chopped Biscoff cookies for added texture.
Servings and timing
Prep Time: 20 minutes
Cooking Time: –
Total Time: 4 hours 20 minutes
Servings: 12 servings
Calories: Approximately 450 kcal per slice
Variations
Sometimes I add a pinch of cinnamon to the crust for extra spice or swirl in melted white chocolate for a richer flavor. For a tangier version, I substitute sour cream for Greek yogurt. When I want mini portions, I divide the mixture into muffin tins with cupcake liners.
storage/reheating
I keep the cheesecake covered in the fridge for up to 5 days. Since it’s a no-bake dessert, I don’t reheat it—I just serve it chilled. For longer storage, I freeze individual slices, then thaw them in the fridge before enjoying.
FAQs
Can I use a different type of cookie for the crust?
Yes, I sometimes use graham crackers or digestive biscuits if I’m out of Biscoff cookies. They work well but won’t have the same caramel spice flavor.
How do I make the cheesecake firmer?
I reduce the amount of yogurt slightly or increase the whipped cream to make the filling denser and firmer.
Can I make this dessert ahead of time?
Absolutely. I usually make it a day ahead so it sets perfectly and is ready to slice and serve.
Can I use crunchy Biscoff spread?
Yes, using crunchy Biscoff spread adds a delightful texture, though the swirls won’t be as smooth.
Is this recipe suitable for freezing?
Yes, I wrap slices in plastic wrap and foil, then freeze them for up to a month. I let them thaw in the fridge overnight before serving.
Conclusion
This Biscoff Cheesecake Bliss is a creamy, dreamy dessert that comes together easily and delivers luxurious flavor in every bite. With its spiced cookie base and silky filling, it’s a favorite I keep coming back to when I want a no-fuss treat that wows every time.
Print
Biscoff Cheesecake Bliss
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This no-bake Biscoff cheesecake is smooth, creamy, and packed with cookie butter flavor. Made with crushed Biscoff cookies, whipped cream, and a caramel swirl, it’s the ultimate chill-and-serve dessert.
Ingredients
200 g Biscoff cookies, crushed
100 g unsalted butter, melted
300 g cream cheese, room temperature
200 g plain Greek yogurt
100 g powdered sugar
1 teaspoon vanilla extract
200 g Biscoff cookie butter (smooth)
100 ml heavy whipping cream, chilled
Instructions
Mix crushed Biscoff cookies with melted butter until combined. Press into a 9-inch springform pan and chill.
In a large bowl, beat cream cheese, Greek yogurt, powdered sugar, and vanilla until smooth.
Whip chilled cream to soft peaks and fold into the cream cheese mixture.
Warm 175 g of Biscoff spread until pourable and gently swirl into the filling.
Spoon the mixture over the crust and smooth the top.
Drizzle the remaining 25 g of Biscoff spread on top and create decorative swirls.
Cover and refrigerate for at least 4 hours or overnight until set.
Garnish with chopped Biscoff cookies before serving, if desired.
Notes
Add cinnamon to crust for extra spice.
For a firmer filling, reduce yogurt or increase whipped cream.
Swap Greek yogurt with sour cream for tang.
Freeze individual slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: European
