Easy No Bake Biscoff Cheesecake Recipe

Why You’ll Love This Recipe

This Easy No Bake Biscoff Cheesecake is a creamy, indulgent dessert that combines the rich, spiced flavor of Biscoff cookies with a silky cheesecake filling—all without turning on the oven. With a crunchy cookie crust, a luscious Biscoff-infused cheesecake layer, and a glossy spread topping, this treat is as simple to prepare as it is irresistible to eat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Biscoff cookiesunsalted buttercream cheese (room temperature)powdered sugarsour creamvanilla extractBiscoff spread (cookie butter)whipping cream

directions

Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Melt the butter and mix it with the crushed cookies until the texture resembles wet sand.

Press the mixture firmly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.

In a mixing bowl, beat the cream cheese until smooth, then add powdered sugar and mix until fully incorporated.

Add sour cream, vanilla extract, and Biscoff spread. Beat until creamy and well combined.

In a separate bowl, whip the cream until stiff peaks form, then gently fold it into the Biscoff mixture.

Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.

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

Warm a few tablespoons of Biscoff spread until pourable, then drizzle or spread it over the set cheesecake before serving.

Servings and timing

This recipe yields one 9-inch cheesecake (8–10 slices).
Preparation time: 20 minutes
Chilling time: 6–8 hours
Total time: 6 hours 20 minutes

Variations

Top with crushed Biscoff cookies or whipped cream for extra texture and decoration.

Use a chocolate cookie crust instead of Biscoff for a twist.

Add a pinch of cinnamon or nutmeg to the filling for added warmth.

Make mini cheesecakes using a muffin tin and liners.

storage/reheating

Store the cheesecake in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.
To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge before serving.
Do not microwave to reheat—this cheesecake is best served chilled.

FAQs

What is Biscoff?

Biscoff is a spiced shortcrust biscuit with a caramelized flavor, often used in spreads and desserts.

Can I use another cookie for the crust?

Yes, graham crackers or digestive biscuits can work, but the signature flavor comes from Biscoff.

Does this cheesecake firm up without baking?

Yes, the whipped cream and chilling process help it set perfectly without gelatin or baking.

Is Biscoff spread the same as cookie butter?

Yes, they are essentially the same product—creamy spreads made from crushed Biscoff cookies.

Can I make it ahead of time?

Absolutely! It’s even better when made a day in advance to allow full setting and flavor development.

Is this recipe suitable for vegetarians?

Yes, it contains no gelatin or animal-based thickeners.

Can I use low-fat cream cheese?

You can, but the texture may be softer and less rich.

What if I don’t have a springform pan?

Use a deep pie dish or a round cake pan lined with parchment for easier removal.

Can I freeze individual slices?

Yes, slice and wrap each piece separately for easy thaw-and-serve portions.

How long does it take to set?

At least 6 hours in the fridge, but overnight is ideal for best results.

Conclusion

This Easy No Bake Biscoff Cheesecake is the perfect make-ahead dessert for Biscoff lovers. With its creamy, spiced filling and buttery crust, it’s a no-fuss indulgence that delivers maximum flavor with minimal effort. Whether for a party, holiday, or simple treat, it’s bound to impress.

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