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!

Print
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No‑Bake Biscoff Cheesecake

No‑Bake Biscoff Cheesecake

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  • Author: Douaa
  • 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:

  • 1 1/2 cups Biscoff cookie crumbs (about 20 cookies)

  • 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened

  • 1 cup powdered sugar

  • 1 cup Biscoff spread (cookie butter)

  • 1 tsp vanilla extract

  • 1 1/2 cups heavy whipping cream, cold

For the Topping:

  • 1/2 cup Biscoff spread, melted

  • Extra crushed Biscoff cookies (for garnish)

  • Optional: whipped cream, whole cookies for decoration


Instructions

  1. Make the Crust:

    • In a bowl, mix Biscoff cookie crumbs with melted butter until well combined.

    • Press the mixture into the bottom of a 9-inch springform pan.

    • Chill in the refrigerator while you make the filling.

  2. Prepare the Cheesecake Filling:

    • In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.

    • Mix in Biscoff spread and vanilla extract until fully incorporated.

    • In a separate bowl, whip heavy cream until stiff peaks form.

    • Gently fold the whipped cream into the Biscoff cream cheese mixture.

  3. Assemble the Cheesecake:

    • Pour the filling over the prepared crust and smooth the top.

    • Refrigerate for at least 6 hours or overnight until fully set.

  4. Add the Topping:

    • Once set, pour melted Biscoff spread over the top and spread evenly.

    • Garnish with crushed cookies and optional whipped cream or whole cookies.

  5. Serve:

    • Carefully remove from the pan, slice, and enjoy chilled.


Notes

  • For extra flavor, lightly toast the cookie crumbs before pressing into the crust.

  • Freezes well for up to 1 month — just thaw in the fridge before serving.

  • Best enjoyed within 3–4 days when stored in an airtight container.

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