Irresistibly Easy No-Bake Biscoff Cheesecake: Your Go-To Decadent Dessert

If you’re a devoted fan of the iconic Biscoff cookies, adore the convenience of no-bake desserts, and crave the luxurious texture of creamy cheesecake, then prepare yourself for an absolute delight! This No-Bake Biscoff Cheesecake is not only incredibly simple to prepare, requiring no oven, but it also delivers an unforgettable flavor experience that’s perfect for any gathering or a delightful treat at home. Get ready to dive into this indulgent recipe that promises to impress with minimal effort!

For those who love the simplicity and deliciousness of no-bake cheesecakes, this Biscoff version is a must-try. Its unique spiced cookie flavor, combined with a velvety smooth filling, makes it an instant classic. If you’re looking for more delightful no-bake dessert ideas, check out these other favorites:

• Easy & Delicious No Bake Oreo Cheesecake Recipe
• Easy No Bake Blueberry Cheesecake Recipe
• No Bake Peanut Butter Chocolate Pie

Why You’ll Love This No-Bake Biscoff Cheesecake Recipe

This Biscoff cheesecake isn’t just a dessert; it’s an experience! Here’s why this particular recipe will quickly become one of your absolute favorites:

• No-Bake Convenience: Forget about preheating ovens or dealing with water baths. This recipe is designed for ease, making it perfect for hot summer days or when you simply don’t want to turn on the oven. It’s a true set-it-and-forget-it dessert, allowing you more time to enjoy life and less time in the kitchen.
• Rich and Creamy Indulgence: The star of this cheesecake is its incredibly luscious and smooth filling. It perfectly balances the tangy notes of cream cheese with the warm, spiced sweetness of Biscoff cookies and cookie butter, creating a truly irresistible flavor profile that melts in your mouth with every bite.
• Effortlessly Easy to Make: Don’t let the elegant appearance fool you. This recipe involves straightforward steps that are easy for even beginner bakers to follow. With simple mixing and chilling, you’ll achieve professional-looking results without any fuss. It’s ideal for those who want a show-stopping dessert without the stress.
• A Showstopper Dessert: Adorned with a beautiful Biscoff drizzle and optional whipped cream, this cheesecake is a feast for the eyes as much as it is for the palate. It’s guaranteed to be the center of attention at dinner parties, family gatherings, or holiday celebrations, earning you rave reviews from everyone who tries a slice.
• Unique Flavor Profile: Biscoff, also known as speculoos cookies, offers a distinct caramelized, spiced flavor that stands out from traditional cheesecakes. This unique twist makes it a refreshing and exciting dessert choice, especially for those who appreciate warm, comforting spices.

Essential Ingredients for Your No-Bake Biscoff Cheesecake

Creating this spectacular no-bake Biscoff cheesecake requires a handful of simple, high-quality ingredients. Each component plays a crucial role in building the incredible flavor and texture you’re after. For precise measurements and step-by-step instructions, please refer to the detailed recipe card at the bottom of this page.

Biscoff Cookie Crust:

• Biscoff cookies: These iconic spiced cookies are the foundation of our crust, providing that signature caramelized flavor. They’ll be pulsed into fine crumbs.
• Unsalted butter: Melted butter binds the cookie crumbs together, forming a sturdy and delicious crust. Using unsalted butter allows you to control the salt content in the dessert.
• Brown sugar: A touch of brown sugar in the crust adds extra sweetness and a hint of molasses, complementing the Biscoff flavor beautifully.

Creamy Biscoff Cheesecake Filling:

• Full-fat heavy whipping cream: Whipped to stiff peaks, this forms the light and airy base of our cheesecake, giving it its fluffy, yet rich consistency. Ensure it’s very cold for the best results.
• Full-fat cream cheese: Softened to room temperature, full-fat cream cheese is essential for a smooth, lump-free, and rich cheesecake filling. Don’t use low-fat varieties, as they can affect the texture and stability.
• Granulated sugar: Provides the perfect level of sweetness to balance the tanginess of the cream cheese.
• Confectioners’ sugar (powdered sugar): Helps to thicken the filling and provides a silky-smooth texture.
• Sour cream: At room temperature, sour cream adds a subtle tang and moisture, enhancing the classic cheesecake flavor and contributing to the filling’s luxurious creaminess.
• Pure vanilla extract: A dash of vanilla elevates all the other flavors, adding a comforting aroma and taste.
• Biscoff cookie butter: The star of the show! A full jar of melted Biscoff cookie butter is folded into the filling and drizzled on top, infusing every bite with that irresistible speculoos goodness. Ensure it’s slightly cooled after melting to avoid melting the other ingredients.

Optional Topping:

• Extra heavy whipping cream or ready whip cream: For a beautiful and delicious garnish, additional whipped cream can be piped on top just before serving.
• Extra Biscoff crumbs: A sprinkle of crushed Biscoff cookies adds texture and a professional finish.

Step-by-Step Instructions: Crafting Your No-Bake Biscoff Cheesecake

Creating this delicious no-bake Biscoff cheesecake is straightforward. Follow these detailed instructions to achieve a perfectly set and incredibly flavorful dessert. For a complete list of recommended tools and exact measurements, make sure to check the recipe card at the very bottom of this post!

1. Prepare the Biscoff Cookie Crust:

1. Crush the Biscoff cookies: Take about 30 Biscoff cookies and place them into a food processor. Pulse the cookies until they are finely ground into a powder-like consistency. If you don’t own a food processor, you can achieve the same result by placing the cookies in a large zip-lock bag and crushing them with a rolling pin or the bottom of a heavy pan until no large pieces remain. The finer the crumbs, the more cohesive your crust will be.
2. Combine ingredients: In a medium-sized mixing bowl, combine the finely crushed Biscoff crumbs, 2 teaspoons of brown sugar, and ½ cup of melted unsalted butter. Mix thoroughly until all the crumbs are evenly coated with the butter, creating a moist, sandy mixture.
3. Form the crust: Lightly spray a 9-inch springform pan with cooking spray to prevent sticking. Pour the Biscoff crumb mixture into the prepared pan. Using the bottom of a flat measuring cup or a glass, firmly press the mixture into an even layer across the bottom of the pan. You can also press it slightly up the sides for a more dramatic crust. Packing it tightly is key for a firm crust that won’t crumble when sliced.
4. Chill the crust: Place the pan with the pressed crust into the freezer for 10-20 minutes. This quick chill helps the butter solidify, setting the crust firmly while you prepare the creamy cheesecake filling.

2. Make the Creamy Biscoff Cheesecake Filling:

1. Whip the heavy cream: In a large, chilled mixing bowl (preferably a stand mixer bowl or a metal bowl that has been in the fridge/freezer for 10-15 minutes) using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream on high speed. Continue whipping for approximately 4-5 minutes until stiff peaks form. Stiff peaks mean the cream holds its shape firmly when the whisk is lifted. Set this whipped cream aside in the refrigerator.
2. Cream cheese base: In a separate large bowl, beat the softened full-fat cream cheese and granulated sugar together on medium speed until the mixture is completely smooth and creamy. Ensure there are no lumps of cream cheese remaining. Stop and scrape down the sides of the bowl with a spatula as needed to ensure everything is well incorporated.
3. Add remaining filling ingredients: To the cream cheese mixture, add the confectioners’ sugar, room-temperature sour cream, and pure vanilla extract. Beat on medium-high speed for another 2-3 minutes. The goal is a perfectly smooth, velvety mixture with no grainy texture from the sugars.
4. Fold in whipped cream: Gently retrieve your whipped cream from the refrigerator. Using a silicone spatula, carefully fold the whipped cream into the cream cheese mixture. Do this slowly and in batches to preserve the air in the whipped cream. This technique is crucial for maintaining a light and airy texture in your finished cheesecake filling. Overmixing at this stage can deflate the whipped cream, resulting in a denser cheesecake.

3. Assemble the No-Bake Biscoff Cheesecake:

1. Layer the first filling: Remove the chilled Biscoff crust from the freezer. Spread half of the prepared cheesecake filling evenly over the crust. Use an offset spatula to smooth the top for a neat layer.
2. Add the first Biscoff swirl: Carefully melt half of the jar of Biscoff spread (you can do this in the microwave in short bursts, stirring frequently, or in a double boiler until pourable). Pour this melted Biscoff spread into the middle of the cheesecake filling. Using the back of a spoon or a small offset spatula, gently spread the Biscoff towards the edges, creating a beautiful swirl effect. Be careful not to mix it entirely into the cheesecake filling.
3. Top with remaining filling: Gently spread the remaining cheesecake filling on top of the Biscoff swirl layer, making sure to cover it completely and smooth the surface.
4. Final Biscoff drizzle: Melt the remaining half of the Biscoff spread. Pour it evenly over the top of the cheesecake. You can use an offset spatula to create another smooth layer or swirl it decoratively.
5. Chill thoroughly: Cover the cheesecake tightly with plastic wrap, ensuring it doesn’t touch the top layer of Biscoff spread. Refrigerate for at least 6-8 hours, but for the absolute best set and firmest texture, it is highly recommended to refrigerate it overnight (about 12 hours). This extended chilling time is vital for the cheesecake to firm up properly.

4. The Next Day: Serving Your Masterpiece:

1. Release from the pan: When your Biscoff cheesecake is perfectly set and ready to serve, carefully run a thin, sharp knife around the inner edge of the springform pan. This helps to release the cheesecake cleanly. Unclasp and remove the sides of the springform pan.
2. Decorate (Optional): In a stand mixer bowl with a whisk attachment, whip ½ cup of heavy cream until stiff peaks form for an optional topping. You can pipe this whipped cream along the border of the cheesecake using a piping bag fitted with a star tip (like a Wilton 8B), or simply spoon it onto slices as you serve. For an extra touch, sprinkle a few crushed Biscoff crumbs over the whipped cream or directly onto the cheesecake for added texture and appeal.
3. Serve and enjoy: Slice the cheesecake with a hot, clean knife (wipe it between cuts for perfect slices) and serve immediately. To maintain its optimal texture and freshness, avoid letting the cheesecake sit out at room temperature for too long.

Expert Tips and Tricks for Your Perfect No-Bake Biscoff Cheesecake

Achieving a perfectly set, creamy, and delicious no-bake Biscoff cheesecake is simple with these pro tips. Pay attention to these details, and your dessert will be nothing short of spectacular:

• Chill Your Bowl and Whisk for Optimal Whipping: For the best results when whipping heavy cream, ensure your mixing bowl and whisk attachment (from a stand mixer or hand mixer) are thoroughly chilled. Pop them in the freezer for about 10-15 minutes before you start. Cold equipment helps the cream whip up faster and achieve firm, stable stiff peaks, which are crucial for the cheesecake’s structure.
• Room Temperature is Key for Creamy Filling: Always ensure your full-fat cream cheese and sour cream are at room temperature before you begin mixing. Cold cream cheese will result in a lumpy filling, no matter how much you beat it. Room temperature ingredients blend smoothly, creating that desirable velvety texture for your cheesecake.
• Gentle Folding for an Airy Texture: When combining the whipped cream with the cream cheese mixture, use a silicone spatula and fold gently. The goal is to incorporate the ingredients without deflating the air you’ve whipped into the cream. Overmixing will lead to a dense, heavy cheesecake, so fold slowly until just combined.
• Invest in a Springform Pan: While not strictly mandatory, a springform pan is highly recommended for cheesecakes. Its removable sides make releasing the delicate cheesecake incredibly easy, allowing you to achieve clean, impressive slices without damaging the dessert.
• Parchment Paper for Effortless Removal: For an even easier removal experience, line the bottom of your springform pan with a round of parchment paper before pressing in the crust. This ensures the cheesecake slides off the base without any sticking.
• Proper Melting of Biscoff Spread: When melting the Biscoff spread for drizzling, do so gently. Microwave in short bursts (15-30 seconds) stirring between each, or use a double boiler. Avoid overheating, as this can make the spread too runny or even burn it. It should be warm and pourable, not hot.
• Don’t Skimp on Chilling Time: The chilling process is the most crucial step for any no-bake cheesecake. Allow at least 6-8 hours, but preferably overnight (12 hours), for your Biscoff cheesecake to set properly. This ensures a firm, sliceable texture. Impatience here will result in a messy dessert!
• Keep it Cold for Presentation: Once ready, keep your cheesecake refrigerated until just before serving. No-bake cheesecakes tend to soften quickly at room temperature.
• Sharp, Warm Knife for Clean Slices: For perfect, clean slices, run a thin, sharp knife under hot water, wipe it dry, and then slice. Repeat this process for each slice. This prevents the filling from sticking and dragging.
• Decorate Just Before Serving: If adding fresh whipped cream or extra cookie crumbs, do so just before serving for the freshest look and best texture.

Recommended Tools for Your Biscoff Cheesecake Journey

Having the right tools can make all the difference in the baking process, ensuring your no-bake Biscoff cheesecake comes out perfectly every time. Here’s a list of essential equipment that will make your preparation smooth and enjoyable:

• Food processor or large zip-lock bag and rolling pin: Essential for quickly and evenly crushing your Biscoff cookies into fine crumbs for the crust.
• 9-inch springform pan or springform tin: The best choice for cheesecakes, allowing for easy removal and a beautiful presentation without risking damage.
• Hand mixer or stand mixer with whisk attachment: Crucial for whipping heavy cream to stiff peaks and achieving a smooth, lump-free cream cheese filling.
• Silicone spatula: Perfect for gently folding delicate whipped cream into the cream cheese mixture without deflating it, and for scraping down the sides of bowls.
• Offset spatula: Ideal for smoothly spreading the cheesecake filling and the melted Biscoff topping for a professional finish.
• Measuring Cups and Spoons: Essential for accurately measuring all your ingredients, ensuring the perfect balance of flavors and textures.
• Microwave-Safe Bowl: Handy for melting the Biscoff spread quickly and safely.
• Plastic Wrap: To tightly cover the cheesecake while it sets in the refrigerator, preventing it from absorbing odors or drying out.
• Sharp Knife: A good knife is needed for running around the edges of the springform pan and for cleanly slicing the cheesecake once it’s set.
• Serving Platter: For beautifully presenting your finished cheesecake to your guests.

Frequently Asked Questions (FAQs) About No-Bake Biscoff Cheesecake

Here are some common questions and helpful answers to ensure your no-bake Biscoff cheesecake experience is smooth and successful:

• Can I use a different type of cookie for the crust?
  Yes, absolutely! While Biscoff cookies provide a unique and complementary flavor, you can certainly substitute them with other crunchy cookies. Popular alternatives include graham cracker crumbs, digestive biscuits, or even vanilla wafers. Adjust the amount of melted butter as needed to achieve a moist, pressable consistency for the crust.
• How long can I store the cheesecake?
  This no-bake Biscoff cheesecake can be stored in the refrigerator for up to 5 days. Ensure it is covered tightly with plastic wrap or placed in an airtight container to prevent it from drying out or absorbing other odors from the fridge.
• Can I freeze the cheesecake?
  Yes, this cheesecake freezes beautifully! To freeze, first ensure the cheesecake is fully set and chilled. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight.
• What should I do if the cheesecake filling is too soft?
  Several factors can contribute to a soft filling. First, ensure your full-fat cream cheese was fully softened to room temperature before mixing; this helps it blend smoothly without lumps. Second, confirm that the heavy whipping cream was whipped to firm stiff peaks; this provides the necessary structure. If your filling still seems too soft after combining, try refrigerating it for an additional hour before spreading it into the crust to help it firm up slightly. If the issue persists after chilling the final cheesecake, it might not have been chilled long enough. The full 12 hours overnight is highly recommended for optimal firmness.
• What if I don’t have a springform pan?
  You can still make this delicious cheesecake without a springform pan, but removing it might be a bit more challenging. A regular 9-inch pie dish or a deep tart pan can work. For easier removal, line the entire dish with parchment paper or aluminum foil, leaving an overhang on the sides. Once chilled, you can use these overhangs to lift the cheesecake out before slicing.
• Can I make this cheesecake ahead of time for an event?
  Absolutely! In fact, making it a day in advance is ideal, as it allows for ample chilling time, resulting in the best flavor and texture. Simply prepare, chill overnight, and then decorate right before serving.
• Can I reduce the sweetness?
  If you prefer a less sweet dessert, you can slightly reduce the amount of granulated sugar and confectioners’ sugar in the filling. However, keep in mind that these sugars also contribute to the filling’s texture and stability, so don’t reduce them too drastically. You can also omit the brown sugar in the crust.

Storing and Freezing Your No-Bake Biscoff Cheesecake

To keep your delicious no-bake Biscoff cheesecake fresh and ready to enjoy, proper storage is key:

• Refrigeration: Keep the cheesecake covered in an airtight container or tightly wrapped with plastic wrap in the refrigerator. This will maintain its freshness and optimal texture for up to 5 days. Ensure it’s well-sealed to prevent it from absorbing any unwanted flavors from other items in your fridge.
• Freezing for Longer Storage: If you’re planning to enjoy your cheesecake later or have leftovers, it freezes wonderfully. First, ensure the cheesecake is fully chilled and set. Then, wrap it tightly in at least two layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. This double-layer protection helps prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to indulge, simply transfer the frozen cheesecake to the refrigerator and allow it to thaw overnight before serving.

I genuinely hope you love making and enjoying this No-Bake Biscoff Cheesecake as much as I do! Don’t forget to leave a 5-star review and a comment below if you tried the recipe or have any questions. Your feedback means the world to me and helps others discover this delightful dessert. Also, I’d love to connect with you on social media! Follow me on Instagram, Pinterest, and TikTok for more fun content, baking tips, and new recipes.

This No-Bake Biscoff Cheesecake is truly a perfect dessert for any occasion and is sure to become a beloved addition to your repertoire of easy, impressive recipes. Happy baking (and no-baking)!

Looking for a baked cheesecake challenge? Here are some fantastic baked cheesecake recipes I highly recommend:

• Best White Chocolate Raspberry Cheesecake Recipe
• The Ultimate S’mores Cheesecake Recipe!
• Best Cinnamon Roll Cheesecake Recipe

Recipe

No Bake Biscoff Cheesecake

Molly Murphy

Used with simple ingredients, speculoos cookies, and a creamy biscoff cheesecake filling, this no bake recipe will be devoured in one sitting!

Print Recipe
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Course Dessert

Cuisine American, cookies

Ingredients

 

 

Biscoff Cookie Crust:

• 30 whole Biscoff cookies pulsed to a powder in a food processor
• ½ cup unsalted butter melted
• 2 teaspoons brown sugar

Cheesecake Filling:

• 1 and ¼ cups heavy whipping cream
• 24 ounces full-fat cream cheese softened to room temperature
• ½ cup granulated sugar
• ½ cup confectioners’ sugar
• ¼ cup sour cream at room temperature
• 1 teaspoon pure vanilla extract
• 1 jar of biscoff spread melted and cooled

For the Top optional:

• ½ cup heavy whipping cream or ready whip cream

Instructions

 

Prepare the Crust:

• Place the 30 Biscoff cookies in a food processor and pulse until they turn into a fine powder. If you don’t have a food processor, place the cookies in a large zip-lock bag and crush them with a rolling pin until finely ground.
• In a medium-sized bowl, combine the Biscoff crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated.
• Lightly spray a 9-inch springform pan with cooking spray. Press the mixture into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it as tightly as possible. Freeze the crust for 10-20 minutes while preparing the filling.

For the cheesecake filling

• Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4-5 minutes). Set aside.
• In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
• Add the confectioners’ sugar, sour cream, and vanilla extract. Beat on medium-high speed for 2-3 minutes until fully combined and smooth. Ensure there are no lumps.
• Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.
• Remove the crust from the freezer and spread half of the filling evenly over it using an offset spatula to smooth the top.
• Carefully pour half of the melted Biscoff spread into the middle of the filling. Use the back of a spoon to gently spread the Biscoff spread towards the edges of the cheesecake.
• Spread the remaining cheesecake filling on top of the Biscoff spread.
• Pour the remaining half of the melted Biscoff spread on top and evenly spread across the cheesecake.
• Cover the cheesecake tightly with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight (about 12 hours), for the best set.

Serving

• When ready to serve, carefully run a knife around the edges of the cheesecake to release it from the pan. Remove the sides of the springform pan.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Top the cheesecake with the whipped cream, and sprinkle with a few extra Biscoff crumbs. I used Wilton 8B to pipe along the border!
• Serve immediately and enjoy! Don’t let the cheesecake sit out too long to maintain its texture.

Tried this recipe?Let us know how it was!