There’s something utterly magical about the first spoonful of a perfectly executed no bake Biscoff cheesecake. As someone who has tested dozens of cheesecake recipes over the years, I can confidently say this no fuss dessert has become my absolute favorite for both everyday treats and special occasions. The luxurious silky texture paired with the distinctive warm spiced caramel notes of Biscoff cookies creates a dessert experience that’s simultaneously familiar and extraordinary. What makes this no bake Biscoff cheesecake truly special is how the creamy filling creates perfect pockets to catch the crunchy cookie pieces, creating a delightful textural contrast in every bite. The subtle hints of cinnamon and brown sugar dance across your palate, leaving you craving just one more slice. Keep reading to discover how you can create this showstopping dessert with minimal effort and maximum flavor – no oven required!
Why You’ll Love This No Bake Biscoff Cheesecake
If you’ve ever been intimidated by traditional baked cheesecakes with their water baths and dreaded surface cracks, this no bake Biscoff cheesecake is your delicious solution. Unlike traditional methods that require precise technique, this recipe is wonderfully forgiving and practically foolproof. The first time I brought this no bake Biscoff cheesecake to a family gathering, my sister-in-law (who considers herself a cheesecake connoisseur after living in New York for a decade) asked for the recipe immediately. After tasting it, she couldn’t believe it hadn’t spent a minute in the oven!
What makes this no bake Biscoff cheesecake a standout in my recipe collection is its incredible versatility. Need a quick dessert for unexpected guests? This cheesecake sets in just a few hours. Planning ahead for a special celebration? You can prepare it up to three days in advance. The basic recipe provides a perfect canvas for customization – add a chocolate ganache topping for chocolate lovers, incorporate fresh berries for a summer twist, or double down on the Biscoff flavor with an extra cookie spread layer. Now, let me walk you through exactly what you’ll need to create this decadent treat that will have everyone asking for seconds.
Ingredients for Perfect No Bake Biscoff Cheesecake
For the Crust
- 2 packages (8.8 oz each) Lotus Biscoff cookies – These caramelized cookies form the foundation of our no bake Biscoff cheesecake, providing that signature spiced flavor. In a pinch, graham crackers or digestive biscuits can substitute, but the authentic Biscoff flavor is worth seeking out.
- ½ cup (1 stick) unsalted butter, melted – Binds the crust together perfectly. European-style butter with higher fat content creates an even richer result. For dairy-free options, coconut oil works beautifully.
- 2 tablespoons brown sugar – Enhances the caramelized notes in the cookies. Light or dark brown sugar both work well, with dark providing a slightly deeper molasses flavor.
For the Filling
- 16 oz (2 blocks) cream cheese, room temperature – The backbone of any good cheesecake. Full-fat provides the creamiest texture, but reduced-fat will work if preferred. Always use blocks rather than spreadable cream cheese for proper setting.
- 1 cup Lotus Biscoff cookie spread – The star ingredient that infuses the entire no bake Biscoff cheesecake with authentic flavor. Both smooth and crunchy varieties work, though smooth creates the most velvety texture.
- 1 cup powdered sugar – Sweetens without adding graininess. Sift it first to ensure the smoothest texture in your no bake Biscoff cheesecake.
- 1 teaspoon vanilla extract – Balances and enhances the spiced cookie flavor. Pure extract rather than imitation provides the cleanest flavor.
- 2 cups heavy whipping cream – Creates the airy, mousse-like texture that makes this no bake Biscoff cheesecake so irresistible. Must be at least 36% fat content to whip properly.
- ¼ teaspoon salt – A crucial ingredient that enhances all the other flavors. I prefer fine sea salt for its clean taste.
For the Topping (Optional)
- ½ cup Lotus Biscoff cookie spread, slightly warmed – Creates a dramatic drizzle effect. Warming it for 20 seconds in the microwave achieves the perfect pourable consistency.
- 5-6 Lotus Biscoff cookies, roughly crushed – Adds visual appeal and extra texture contrast. Leave some pieces larger for the most striking presentation.
- ¼ cup heavy cream, whipped to soft peaks – Provides a beautiful contrast to the cookie elements. A touch of powdered sugar and vanilla can be added for extra flavor.
For those with dietary restrictions, this no bake Biscoff cheesecake can be adapted. For dairy-free versions, plant-based cream cheese and coconut cream (chilled and whipped) create surprisingly similar results. Gluten-free versions are trickier since Biscoff cookies contain wheat, but gluten-free gingersnaps with a tablespoon of cinnamon can approximate the flavor profile.
How to Make No Bake Biscoff Cheesecake
Step 1: Prepare the Crust
- Line the bottom of a 9-inch springform pan with parchment paper for easy removal. Lightly grease the sides with butter or cooking spray.
- Place the Biscoff cookies in a food processor and pulse until you have fine crumbs. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin.
- Transfer the crumbs to a medium bowl and stir in the brown sugar until well combined.
- Pour in the melted butter and mix until the mixture resembles wet sand. Every crumb should be moistened.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup for the most even and compact crust.
- Refrigerate the crust for at least 30 minutes to set while you prepare the filling.
Pro tip: For an extra-firm crust that slices perfectly, place the prepared crust in the freezer instead of the refrigerator.
Step 2: Create the Filling
- In a large bowl, beat the room temperature cream cheese with an electric mixer until completely smooth and free of lumps, about 2 minutes. Scrape down the sides of the bowl several times during mixing.
- Add the Biscoff cookie spread and mix until fully incorporated and the mixture is uniform in color. The mixture should be smooth and silky.
- Add the powdered sugar, vanilla extract, and salt. Beat on low speed until the sugar is incorporated, then increase to medium speed and beat until smooth and fluffy, about 1-2 minutes.
- In a separate cold bowl, whip the heavy cream until stiff peaks form. The cream should be so firm that it holds its shape when the beaters are lifted.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a light hand and fold just until combined, being careful not to deflate the whipped cream. The mixture should be light, fluffy, and uniform in color.
Visual cue: The filling is ready when it holds soft peaks and has a cloud-like consistency that slowly settles when the bowl is tilted.
Step 3: Assemble and Chill
- Remove the crust from the refrigerator and pour the filling into it, smoothing the top with an offset spatula or the back of a spoon.
- Tap the pan gently on the counter a few times to release any air bubbles.
- Cover with plastic wrap without touching the surface and refrigerate for at least 6 hours, preferably overnight. The no bake Biscoff cheesecake needs this time to set properly.
Troubleshooting tip: If your filling seems too soft after mixing, chill it in the refrigerator for 15-20 minutes before pouring into the crust.
Step 4: Add the Toppings and Serve
- When ready to serve, warm the ½ cup of Biscoff spread in the microwave for 20-30 seconds until just pourable.
- Remove the sides of the springform pan and transfer the cheesecake to a serving plate.
- Drizzle the warmed Biscoff spread over the top of the cheesecake, allowing some to artfully drip down the sides.
- Sprinkle the crushed Biscoff cookies around the edge of the cheesecake.
- If desired, pipe small dollops of whipped cream around the perimeter.
- For the cleanest slices, dip a sharp knife in hot water, wipe dry, and cut. Repeat this process for each slice.
Temperature note: This no bake Biscoff cheesecake is best served cool but not cold. Remove from the refrigerator about 20 minutes before serving for the most flavorful experience.
Delicious Variations of No Bake Biscoff Cheesecake
Chocolate Lover’s Biscoff Cheesecake
Transform your no bake Biscoff cheesecake by adding ½ cup of melted and cooled dark chocolate to the filling mixture. Top with a glossy chocolate ganache made by pouring 1 cup of hot heavy cream over 8 ounces of chopped chocolate, then drizzle with warm Biscoff spread for a marbled effect. This creates a decadent chocolate-spice combination that’s absolutely irresistible.
Berry Biscoff Fusion
Add a fresh dimension to your no bake Biscoff cheesecake by topping it with 2 cups of mixed berries tossed with 2 tablespoons of berry preserves. The bright, tart berries create a beautiful contrast with the rich, spiced cheesecake. For an extra touch, add the zest of one lemon to the cheesecake filling to enhance the fruity notes.
Salted Caramel Biscoff Bliss
Elevate your no bake Biscoff cheesecake by incorporating ⅓ cup of salted caramel sauce into the filling mixture. Top the finished cheesecake with an additional drizzle of salted caramel and a sprinkle of flaky sea salt. This variation enhances the natural caramel notes in the Biscoff cookies and creates a sophisticated sweet-salty balance.
Coffee Infused Biscoff Cheesecake
Create a coffee shop-inspired dessert by dissolving 2 tablespoons of espresso powder in 1 tablespoon of hot water and adding it to your no bake Biscoff cheesecake filling. Top with coffee-flavored whipped cream and chocolate-covered espresso beans for a dessert that’s perfect for coffee lovers. The bitter coffee notes complement the sweet spiced cookies beautifully.
Pumpkin Spice Biscoff Cheesecake
For a fantastic fall variation, fold ¾ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice into your no bake Biscoff cheesecake filling. The pumpkin and Biscoff spices complement each other perfectly, creating a dessert that captures the essence of autumn. Top with cinnamon whipped cream and candied pecans for extra festive flair.
Biscoff Cheesecake Parfaits
Transform your no bake Biscoff cheesecake into elegant individual servings by layering the crust crumbs, filling, and toppings in clear glasses. Add layers of whipped cream between the cheesecake layers and finish with a drizzle of Biscoff spread and a whole Biscoff cookie. This presentation is perfect for dinner parties and requires no slicing or serving stress.
No Bake Biscoff Cheesecake
Equipment
- Mixing bowls
Ingredients
Crust:
- 2 packages 8.8 oz each Lotus Biscoff cookies
- ½ cup unsalted butter melted
- 2 tbsp brown sugar
Filling:
- 16 oz cream cheese room temp
- 1 cup Lotus Biscoff cookie spread
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- ¼ tsp salt
Topping (Optional):
- ½ cup Biscoff spread slightly warmed
- 5-6 crushed Biscoff cookies
- ¼ cup heavy cream whipped to soft peaks
Instructions
1️⃣ Make the Crust:
- Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
- Mix with brown sugar and melted butter until combined.
- Press into a greased 9-inch springform pan and chill for 30 minutes.
2️⃣ Prepare the Filling:
- Beat cream cheese until smooth.
- Mix in Biscoff spread, powdered sugar, vanilla, and salt.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cheesecake mixture.
3️⃣ Assemble & Chill:
- Spread filling evenly over the crust.
- Cover and refrigerate for at least 6 hours (preferably overnight).
4️⃣ Garnish & Serve:
- Drizzle warm Biscoff spread over the top.
- Sprinkle crushed cookies and add whipped cream if desired.
- Slice and enjoy!
Notes
✔️ Want a firmer cheesecake? Chill for 8+ hours.
✔️ Customize with chocolate ganache, fresh berries, or espresso for fun variations!
✔️ Store in the fridge for up to 4 days or freeze for up to 1 month.
Nutrition
Frequently Asked Questions About No Bake Biscoff Cheesecake
How long will my no bake Biscoff cheesecake keep in the refrigerator?
Your no bake Biscoff cheesecake will maintain its best quality for up to 5 days when stored properly in the refrigerator. To preserve freshness, keep it covered with plastic wrap or in an airtight container. The crust may soften slightly over time, but the flavor often deepens and improves after the first 24 hours as the Biscoff flavors fully permeate the filling. If you notice any liquid separating or the texture changing significantly, it’s past its prime.
Can I freeze my no bake Biscoff cheesecake?
Absolutely! This no bake Biscoff cheesecake freezes beautifully for up to 2 months. For best results, chill the cheesecake completely in the refrigerator first, then freeze uncovered until solid (about 2 hours). Once frozen, wrap it tightly in a double layer of plastic wrap followed by aluminum foil or place in an airtight container. To thaw, transfer to the refrigerator 24 hours before serving. Add fresh toppings after thawing for the best presentation. Individual slices can also be frozen – perfect for satisfying sudden cheesecake cravings!
Why isn’t my no bake Biscoff cheesecake setting properly?
Several factors can affect how well your no bake Biscoff cheesecake sets. First, ensure you’re using block cream cheese, not the spreadable kind, and that your heavy cream has at least 36% fat content. Both should be properly chilled before use. Second, check that you’ve whipped the cream to stiff peaks – if it’s not whipped enough, the filling won’t hold its structure. Third, the cheesecake needs adequate chilling time (minimum 6 hours, preferably overnight) to set properly. If your kitchen is particularly warm, the ingredients can soften too quickly during preparation. Try chilling your mixing bowl and beaters before whipping the cream for better results.
Can I make this no bake Biscoff cheesecake without a springform pan?
Yes! While a springform pan makes removal easiest, this no bake Biscoff cheesecake can be prepared in several alternative containers. A 9-inch pie dish works well, though the cheesecake will be shallower and serving the first slice can be tricky. A square 9×9-inch pan lined with parchment paper creates beautiful bars when cut. For individual servings, divide the mixture among ramekins or mason jars. If using a standard cake pan, line the bottom and sides with parchment paper, leaving overhang to use as handles for lifting out the cheesecake after it’s set.
How can I make this no bake Biscoff cheesecake dairy-free or vegan?
This no bake Biscoff cheesecake can be adapted for dairy-free or vegan diets with excellent results. Replace the butter in the crust with melted coconut oil or dairy-free margarine. For the filling, use dairy-free cream cheese (almond or cashew-based varieties work best). Instead of heavy cream, use full-fat coconut cream – just refrigerate cans of coconut milk overnight and scoop out the solid cream that rises to the top. Whip this just as you would dairy cream. Lotus Biscoff cookies are naturally vegan, making them perfect for these adaptations. The texture may be slightly different, but the flavor will still be delicious!
Can I reduce the sugar in this no bake Biscoff cheesecake?
Yes, you can adjust the sweetness level of this no bake Biscoff cheesecake to suit your taste preferences. The Biscoff cookies and spread are already quite sweet, so the filling’s sugar can be reduced by up to half without significantly affecting the texture. You can also substitute part or all of the powdered sugar with powdered erythritol or another powdered sugar substitute that measures 1:1 with sugar. Keep in mind that some sugar alternatives may affect the setting properties or create a cooling sensation on the palate. I recommend making the recipe as written the first time, then adjusting to your sweetness preference in subsequent batches.
A Sweet Connection Worth Sharing
The first time I created this no bake Biscoff cheesecake was for my mother’s birthday celebration. My grandmother was skeptical until she tasted it and declared it a worthy twist on the traditional cheesecakes she’d been making for decades. There’s something deeply satisfying about creating a dessert that bridges generations – honoring classic techniques while embracing modern flavors and convenience.
What I love most about this no bake Biscoff cheesecake is how it brings people together. It’s elegant enough for special occasions yet simple enough for everyday indulgences. The distinctive warm, spiced cookie flavor seems to unlock happy memories for almost everyone who tastes it – whether they grew up enjoying these cookies on airplane flights or discovering them more recently as they’ve gained popularity.
I encourage you to make this recipe your own. Perhaps you’ll add a sprinkle of cinnamon to the crust, incorporate your favorite mix-ins to the filling, or create a unique topping that becomes your signature touch. The best recipes aren’t rigid formulas but rather starting points for your own culinary creativity. As you share slices of this creamy, spiced delight with friends and family, you’re also sharing moments of connection and joy – which, in my opinion, is the true purpose of any great recipe.