I love how quickly this comes together with minimal effort, yet it tastes like something I’d order at a fancy café. The Biscoff cookies give it that warm, caramelized flavor, and the creamy filling is perfectly balanced—not too heavy, not too light. Plus, no-bake means no stress. It’s a chilled treat I can make ahead and pull out whenever I want to impress or indulge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Biscoff cookies Melted butter Cream cheese Sugar Whipping cream Biscoff spread Vanilla extract Extra Biscoff spread for topping Crushed Biscoff cookies for garnish
Directions
First, I crush the Biscoff cookies until fine, then mix them with melted butter. I press this mixture firmly into the base of a pan and chill it for about 20 minutes so it sets well.
While the crust chills, I beat the cream cheese and sugar together until smooth and creamy.
I stir in the Biscoff spread and vanilla, blending until fully combined and luscious.
In a separate bowl, I whip the cold cream until it forms soft peaks, then fold it gently into the Biscoff-cream cheese mixture to keep it light and airy.
I pour this filling over the chilled crust and smooth the top with a spatula.
The cheesecake goes into the refrigerator for at least six hours to set completely—it’s worth the wait.
Before serving, I warm some extra Biscoff spread and pour it over the top, then finish it off with crushed Biscoff cookies for a beautiful garnish.
Servings and timing
This recipe makes 4 servings. Prep Time: 20 minutes Chill Time: 30 minutes (crust) + 6 hours (minimum) for the cheesecake to set Total Time: Around 6 hours and 50 minutes Calories per serving: 300 kcal
Variations
When I want to switch it up, I sometimes add a pinch of cinnamon to the crust for extra warmth. I’ve also tried folding in a few white chocolate chips into the filling for a twist. If I want to make it look more festive, I pipe some whipped cream on top before adding the crushed cookies. And when serving a crowd, I double the recipe and use a larger springform pan—it’s always a hit.
Storage/reheating
I store this cheesecake in the fridge, covered, for up to 4 days. Since it’s a chilled dessert, there’s no need to reheat. If I want to freeze it, I wrap it tightly in plastic wrap and foil—it keeps well for about a month. When I’m ready to eat it, I let it thaw overnight in the fridge.
FAQs
Can I make this ahead of time?
Yes, I often make it the day before. That way, it has plenty of time to chill and set, and I can focus on other things before serving.
What kind of pan should I use?
I prefer using a springform pan for easy slicing and removal, but any deep round or square dish works in a pinch.
Can I use store-brand cookie butter instead of Biscoff?
Absolutely. I’ve tried both, and while Biscoff has a slightly richer flavor, other cookie butter spreads work just fine.
How do I get the cleanest slices?
I run a sharp knife under hot water and wipe it clean between each slice. That keeps the edges neat and professional-looking.
Can I make this into mini cheesecakes?
Yes, I’ve made them in muffin tins with cupcake liners—perfect for parties or individual portions. Just reduce the chill time slightly since they set faster.
Conclusion
This No Bake Biscoff Cheesecake is one of my favorite easy desserts. It’s rich, smooth, and full of cozy cookie butter flavor, all without turning on the oven. Whether I’m treating myself or sharing it with friends, it never lasts long. It’s proof that simple recipes really can be the most impressive.
