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No-Bake Biscoff Cheesecake

A creamy, indulgent cheesecake made with Lotus Biscoff cookies and cookie butter—no oven required.
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Prep Time 25 minutes
Total Time 6 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Belgian, European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups Lotus Biscoff cookies, crushed
  • 1/2 cup unsalted butter, melted
Filling
  • 2 cups cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Lotus Biscoff spread
  • 1 cup heavy whipping cream whipped to stiff peaks
Topping
  • Extra Biscoff cookies for garnish
  • Melted Biscoff spread for drizzling
  • Whipped cream optional garnish

Equipment

  • Mixing bowls
  • Springform pan
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Crush Biscoff cookies into fine crumbs.
  2. Mix crumbs with melted butter and press into base of springform pan. Chill for 30 minutes.
  3. Beat cream cheese until smooth, then add powdered sugar, vanilla, and Biscoff spread.
  4. Whip cream to stiff peaks, then gently fold into cream cheese mixture.
  5. Pour filling onto crust, smooth top, and chill for at least 6 hours.
  6. Decorate with whipped cream, cookies, and drizzle of melted Biscoff spread before serving.

Notes

Best served chilled. Allow to set overnight for best results.