No-Bake Biscoff Cheesecake – Creamy, Dreamy & Irresistible
If you’re anything like me, dessert doesn’t just mean something sweet at the end of a meal—it’s a little celebration on a plate. And nothing feels more celebratory, more indulgent, and yet secretly simple than a creamy No-Bake Biscoff Cheesecake. It’s the kind of recipe that impresses guests, satisfies cravings, and requires no oven at all. Just a few mixing bowls, some patience, and a good drizzle of cookie butter later—you’ll have a dessert that looks straight out of a bakery window.
There’s something magical about Biscoff. Those golden-brown spiced cookies are crunchy, caramelized, and perfectly spiced, almost like gingerbread’s more sophisticated cousin. Transforming them into a cheesecake—smooth, airy, and rich—is an absolute dream. This no-bake version makes it even better: no fussing with water baths, no worrying about cracked tops, just effortless layering of goodness.
Let me take you through my cozy kitchen story of this cheesecake—the kind I make when I want to wow a dinner party, or even just treat myself on a slow Sunday.
Ingredients:
- 2 cups (200g) Lotus Biscoff cookies, crushed
- ½ cup (115g) unsalted butter, melted
- 2 cups (450g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream
- ¾ cup (90g) powdered sugar
- ½ cup (120g) Lotus Biscoff spread (cookie butter)
- 1 teaspoon vanilla extract
- Extra Lotus Biscoff cookies, for topping
- Extra melted Biscoff spread, for drizzling
- Whipped cream, optional, for garnish
Instructions:
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
- Mix the crumbs with melted butter until well combined, then press the mixture firmly into the base of a 9-inch springform pan. Chill in the fridge for 30 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and Biscoff spread. Mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, keeping the texture light and airy.
- Pour the filling over the chilled cookie crust and smooth out the top with a spatula.
- Refrigerate for at least 6 hours, or overnight, until fully set.
- Before serving, decorate with dollops of whipped cream, extra cookies, and a generous drizzle of melted Biscoff spread.
No-Bake Biscoff Cheesecake
Ingredients
Equipment
Method
- Crush Biscoff cookies into fine crumbs.
- Mix crumbs with melted butter and press into base of springform pan. Chill for 30 minutes.
- Beat cream cheese until smooth, then add powdered sugar, vanilla, and Biscoff spread.
- Whip cream to stiff peaks, then gently fold into cream cheese mixture.
- Pour filling onto crust, smooth top, and chill for at least 6 hours.
- Decorate with whipped cream, cookies, and drizzle of melted Biscoff spread before serving.
Notes
Tips & Tricks
- For the smoothest filling, always use room temperature cream cheese.
- Whip the cream separately—don’t skip this step, as it adds that mousse-like lightness.
- Chill the cheesecake overnight for the firmest slice.
Variations
- Add a swirl of Nutella along with the Biscoff spread for a chocolate twist.
- Make mini cheesecakes by using a muffin tin with cupcake liners.
- Use ginger snaps or graham crackers if you can’t find Lotus Biscoff cookies.
Serving Suggestions
This cheesecake is a showstopper all on its own, but it pairs wonderfully with a cup of coffee or even a spiced chai latte. Serve it as a centerpiece dessert at gatherings or as a weekend treat.
Storage Information
- Refrigerate: Keeps fresh in the fridge for up to 4 days.
- Freeze: You can freeze slices for up to 2 months. Just wrap tightly in plastic wrap and thaw overnight in the fridge before serving.
FAQ
- Can I make this ahead of time? Absolutely! In fact, it tastes even better after chilling overnight.
- Do I need gelatin? Nope! The whipped cream stabilizes the filling beautifully.
- Can I use low-fat cream cheese? You can, but it may affect the richness and creaminess.
History / Fun Facts
Did you know Biscoff cookies originated in Belgium in the 1930s? Known as Speculoos in Europe, these cookies were traditionally served with coffee. Fast forward to today, and Biscoff spread (cookie butter) has become a global obsession—slathered on toast, stirred into oatmeal, or, as in this recipe, transformed into a creamy cheesecake dream.
