If you’re a fan of Biscoff cookies and creamy cheesecake, this No-Bake Biscoff Cheesecake is about to become your new favorite dessert.
With a buttery Biscoff cookie crust, a rich and fluffy Biscoff cheesecake filling, and no oven required, this easy treat is perfect for holidays, dinner parties, or whenever you’re craving something sweet.
Why This Recipe is a Winner!
- No oven required, making it perfect for warm weather and busy days.
- Can be prepared ahead of time for parties and special occasions.
- Requires only about 20 minutes of hands-on prep time.
- Looks impressive despite being incredibly simple to make.
Prep Time:
20 minutes
Chill Time:
4 hours
Yield:
Serves 6
Ingredients You’ll Need
- 8 oz Biscoff cookies (set aside 6 – 8 cookies for garnish)
- 5 tablespoons melted butter
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup Biscoff cream
- 2 tablespoons powdered sugar
- ½ cup cold whipping cream
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions
STEP 1:
I placed some Biscoff cookies in a food processor and blended them into fine crumbs.
I added some melted butter to the cookie crumbs and pulsed just until the butter and crumbs were combined.
STEP 2:
I pressed the crumb mixture into a greased square baking pan and then placed it in the refrigerator to set while I prepared the filling.
STEP 3:
In a mixing bowl I beat together softened cream cheese and vanilla extract with an electric mixer until smooth.
I added some Biscoff spread to the bowl and continued mixing.
STEP 4:
I added some powdered sugar to the bowl and continued mixing until well combined.
STEP 5:
I spooned the cheesecake mixture over the crust in the baking pan and spread it out evenly.
STEP 6:
I topped the cheesecake with some Biscoff cookies and then placed it in the refrigerator to chill for 4 hours.
Every bite of this No-Bake Biscoff Cheesecake is rich, creamy, and packed with warm caramelized cookie butter flavor, balanced by the buttery crunch of the Biscoff cookie crust.
Served chilled, it’s smooth, silky, and irresistibly indulgent, making it the kind of dessert you’ll want to savor until the very last crumb.
If you are looking for the perfect no bake dessert recipe for a special occasion, then you need to try this No Bake Biscoff Cheesecake!
FREQUENTLY ASKED QUESTIONS
Can I make this cheesecake ahead of time?
- Yes. This cheesecake is actually even better when made a day in advance, as the extra chilling time helps it set properly and allows the flavors to develop.
Can I use whipped topping instead of whipping cream?
- Yes. You can substitute 1 cup of thawed whipped topping, although the texture may be slightly lighter and less rich.
What is Biscoff spread?
- Biscoff spread, also known as cookie butter, is a creamy spread made from Lotus Biscoff cookies. It has a sweet, caramelized flavor similar to spiced cookies.
How should I store leftovers?
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
No Bake Biscoff Cheesecake
If you're a fan of Biscoff cookies and creamy cheesecake, this No-Bake Biscoff Cheesecake is about to become your new favorite dessert.
With a buttery Biscoff cookie crust, a rich and fluffy Biscoff cheesecake filling, and no oven required, this easy treat is perfect for holidays, dinner parties, or whenever you're craving something sweet.
Ingredients
- 8 oz Biscoff cookies (set aside 6 - 8 cookies for garnish)
- 5 tablespoons melted butter
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup Biscoff cream
- 2 tablespoons powdered sugar
- ½ cup cold whipping cream
Instructions
- Place all of the cookies in a food processor except for the ones you have set aside for garnish.
- Pulse into fine crumbs.
- Add the melted butter and pulse until cookie crumbs and butter are well combined.
- Grease an 8 inch square baking dish or line it with parchment paper.
- Press the cookie crumb mixture out into the bottom of the pan to for me the crust.
- Place the pan in the refrigerator to allow the crust to set while you prepare the filling.
- Drop the softened cream cheese and vanilla extract into a large mixing and beat with an electric mixer until smooth.
- Add the Biscoff spread and continue mixing.
- Add the powdered sugar and continue mixing.
- Beat the cold whipped cream in a separate bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Scoop the mixture over the cookie crust in the baking pan and spread it out evenly.
- Top with the remaining Biscoff cookies.
- Place in the refrigerator for at least 4 hours to set.
- Top with additional cookie crumbs and drizzle with melted Biscoff spread before serving if desired.
- Serve and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 690Total Fat: 45gSaturated Fat: 26gUnsaturated Fat: 19gCholesterol: 86mgSodium: 505mgCarbohydrates: 67gFiber: 1gSugar: 37gProtein: 8g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!