No‑Bake Biscoff Cheesecake

Short description
A creamy, no‑bake cheesecake with a buttery Biscoff cookie crust, silky Biscoff cream cheese filling, and an indulgent Biscoff drizzle and cookie crumble topping — all without turning on the oven!

Why You’ll Love This Recipe
Ultra‑simple and no-bake — ready in about 20 minutes plus chill time
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Rich Biscoff flavor everywhere — crust, filling, drizzle, and crumble.

Make‑ahead friendly — prepare the night before for perfect texture.

Crowd‑pleaser — impressive look, gourmet taste, minimal effort.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust

1½ cups (about 200 g) Biscoff cookie crumbs

~¼ cup (56 g) unsalted butter, melted

Filling

300–400 g cream cheese (room temperature)

1 cup (200 g) Biscoff spread

1 ¼ cups (300 ml) heavy cream or double cream, cold

¼ cup (30 g) powdered sugar and 1 tsp vanilla extract (depending on recipe variation)
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Topping

½ cup Biscoff spread, gently melted

Crushed Biscoff cookies for garnish

directions
Make the crust: Mix cookie crumbs with melted butter; press firmly into the bottom of a lined 8–9‑inch springform pan. Chill while making filling
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Whip the filling: In a chilled bowl, beat cream cheese and Biscoff spread until smooth. In another bowl, whip cold cream to stiff peaks. Fold whipped cream into cream cheese mixture .

Set cheesecake: Spread filling over chilled crust. Refrigerate 4 hours or overnight for set texture
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Add topping: Gently warm Biscoff spread and pour over chilled cake; sprinkle crushed cookie bits around edges. Chill briefly before serving
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Servings and timing
Servings: 10–12 slices. Smaller individual portions (6 oz each) yield 6 servings
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Prep time: ~20 minutes

Chill time: 4–6 hours (overnight for best results)
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Total time: ~4 hours 20 minutes (up to overnight)
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Variations
Denser texture: Omit whipped cream to create a firmer, richer filling
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Individual servings: Portion into glasses or ramekins for single‑serve treats
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Gelatin stabilization: Add gelatin if a firmer, cut‑slice consistency is preferred .

Vegan version: Use vegan cream cheese, dairy-free cream, and vegan butter for a plant-based dessert .

storage/reheating
Refrigerate (covered): 3–7 days for full cake; 2–3 days for singles .

Freeze: Wrap in pan or container up to 1–6 months; thaw in fridge overnight before serving .

Cutting tip: Chill cake 15–20 minutes in freezer before slicing, and wipe a warm knife between cuts for clean edges
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FAQs
1. Does this cheesecake need gelatin to set?
No—it sets firmly with whipped cream and chill time, though gelatin can be added for extra firmness
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2. Can I make individual portions?
Yes, serve in glasses or ramekins; chill 2 hours for 6–9 servings depending on dish size .

3. Why is my filling too soft?
Ensure cream is whipped to stiff peaks and allow sufficient chill time. A short stint in the freezer helps firm it up .

4. Can I use whipped topping instead of fresh cream?
Yes—recipes with thawed whipped topping work well for individual servings
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5. How do I remove the cheesecake from the pan neatly?
Run a warm knife around the edge, then release the springform and use parchment for easy removal .

6. How do I get clean slices?
Chill fully or freeze briefly; use a warm, wiped knife for smooth cuts .

7. Can I add crushed cookies into the filling?
Absolutely—fold in extra crumbs for more texture and Biscoff flavor
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8. Is this suitable for kids?
Yes—no alcohol, rich caramel-cinnamon flavor, and individual serves make it kid‑friendly.

9. How thick should the crust be?
About ¼–⅓ inch thick, firmly pressed to avoid crumbling .

10. Can I freeze it with the topping?
Yes—freeze undecorated or fully assembled cake; thaw in fridge before serving
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Conclusion
This no‑bake Biscoff cheesecake is a total winner—simple to prepare, no oven required, and bursting with caramel-spiced cookie flavor. Whether made in a single pan or individual portions, it’s perfect for parties, dessert lovers, or any time you crave creamy indulgence. Try it—you won’t be disappointed!

[tasty-recipe id=”15745″]