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!

No‑Bake Biscoff Cheesecake
- Prep Time: 25 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10–12 slices
- Category: Dessert / No-Bake
- Method: Chilling / Mixing
- Cuisine: American / European-Inspired
Description
This No-Bake Biscoff Cheesecake is a dreamy dessert with a spiced cookie crust, ultra-creamy Biscoff-infused filling, and a crunchy cookie crumble topping. No oven needed—just rich, silky layers of cookie butter heaven.
Ingredients
For the Crust:
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1 1/2 cups Biscoff cookie crumbs (about 20 cookies)
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5 tbsp unsalted butter, melted
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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1 cup powdered sugar
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1 cup Biscoff spread (cookie butter)
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1 tsp vanilla extract
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1 1/2 cups heavy whipping cream, cold
For the Topping:
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1/2 cup Biscoff spread, melted
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Extra crushed Biscoff cookies (for garnish)
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Optional: whipped cream, whole cookies for decoration
Instructions
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Make the Crust:
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In a bowl, mix Biscoff cookie crumbs with melted butter until well combined.
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Press the mixture into the bottom of a 9-inch springform pan.
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Chill in the refrigerator while you make the filling.
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Prepare the Cheesecake Filling:
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In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
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Mix in Biscoff spread and vanilla extract until fully incorporated.
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In a separate bowl, whip heavy cream until stiff peaks form.
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Gently fold the whipped cream into the Biscoff cream cheese mixture.
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Assemble the Cheesecake:
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Pour the filling over the prepared crust and smooth the top.
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Refrigerate for at least 6 hours or overnight until fully set.
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Add the Topping:
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Once set, pour melted Biscoff spread over the top and spread evenly.
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Garnish with crushed cookies and optional whipped cream or whole cookies.
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Serve:
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Carefully remove from the pan, slice, and enjoy chilled.
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Notes
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For extra flavor, lightly toast the cookie crumbs before pressing into the crust.
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Freezes well for up to 1 month — just thaw in the fridge before serving.
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Best enjoyed within 3–4 days when stored in an airtight container.
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