The first time I tasted a No Bake Biscoff Cheesecake, I knew I’d found my new go-to dessert for every occasion. There’s something magical about the way the spiced caramel notes of Biscoff cookies transform into a velvety cheesecake that melts on your tongue. What makes this No Bake Biscoff Cheesecake truly special is the perfect balance of textures—from the buttery, slightly crunchy cookie base to the cloud-like filling that’s somehow both rich and light at the same time. The distinctive warm cinnamon-caramel flavor profile creates a sensory experience that’s both comforting and sophisticated. When you bring this stunning dessert to the table, the subtle aroma of spiced cookies will have everyone asking for your secret recipe before they’ve even taken their first bite. Keep reading to discover how this impressive dessert comes together with minimal effort and zero oven time!
Why You’ll Love This No Bake Biscoff Cheesecake
If you’ve ever been intimidated by traditional cheesecakes that crack, sink, or require water baths, this No Bake Biscoff Cheesecake solves all those problems with a foolproof method. Unlike traditional methods that require precise technique, this recipe is wonderfully forgiving—perfect for both novice bakers and seasoned dessert makers looking for a reliable showstopper.
I first created this No Bake Biscoff Cheesecake during a summer heatwave when turning on the oven felt like a punishment. My dinner guests were skeptical when I mentioned a no-bake dessert—until they took their first bites. The room fell silent except for the occasional “mmm,” followed by requests for seconds and demands for the recipe. Even my mother-in-law, who guards her traditional cheesecake recipe like a state secret, asked how I achieved that silky texture without baking!
What I love most about this No Bake Biscoff Cheesecake is its versatility. Need a quick dessert for unexpected guests? This comes together in just 20 minutes of active time. Planning a dinner party? Make it a day ahead for even better flavor. Serving guests with different preferences? The recipe easily adapts to mini versions with various toppings. Now, let’s explore exactly what you’ll need to create this crowd-pleasing dessert in your own kitchen.
Ingredients for No Bake Biscoff Cheesecake
For the Crust:
- 2 packages (8.8 oz/250g each) Biscoff cookies: The star ingredient that gives our No Bake Biscoff Cheesecake its distinctive flavor. The caramelized, slightly spiced cookies create a perfect base. In a pinch, graham crackers or digestive biscuits can substitute, but the unique Biscoff flavor will be missed.
- 1/2 cup (113g) unsalted butter, melted: Binds the crust together. European-style butter with higher fat content creates an even richer result.
- 2 tablespoons (25g) granulated sugar: Adds a touch more sweetness and helps the crust hold together. Brown sugar works beautifully as an alternative, adding more caramel notes.
For the Filling:
- 16 oz (450g) full-fat cream cheese, room temperature: The foundation of any good cheesecake. Full-fat provides the best texture and flavor for No Bake Biscoff Cheesecake, but you could use 1/3 less fat in a pinch. Ensure it’s truly at room temperature to avoid lumps.
- 1 cup (240ml) heavy whipping cream: Creates the light, mousse-like texture. Must be very cold for proper whipping.
- 1/2 cup (120ml) Biscoff cookie spread: Infuses the filling with authentic Biscoff flavor. The smooth variety works best, but crunchy adds interesting texture if you prefer.
- 3/4 cup (150g) granulated sugar: Sweetens without overwhelming the distinctive Biscoff flavor.
- 1 tablespoon vanilla extract: Enhances the warm spice notes. Use real extract, not imitation.
- 1/4 teaspoon salt: Balances the sweetness and amplifies the flavors.
For the Topping (Optional):
- 1/4 cup (60ml) Biscoff cookie spread, slightly warmed: Creates a glossy, pourable topping that sets the No Bake Biscoff Cheesecake apart visually.
- 5-6 Biscoff cookies, roughly crushed: Adds texture contrast and makes the dessert instantly recognizable.
- 1/2 cup (120ml) heavy cream, whipped to soft peaks: Creates beautiful decorative borders if desired.
How to Make No Bake Biscoff Cheesecake
Step 1: Prepare the Crust
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with butter or cooking spray. This ensures your No Bake Biscoff Cheesecake releases cleanly.
- In a food processor, pulse the Biscoff cookies until they form fine crumbs. If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
- Transfer the crumbs to a medium bowl and stir in the sugar.
- Pour in the melted butter and mix until the mixture resembles wet sand. The crumbs should hold together when pressed between your fingers.
- Press the mixture firmly into the bottom and about 1 inch up the sides of your springform pan. Use the bottom of a measuring cup for even compression, creating a smooth surface.
- Refrigerate the crust for at least 20 minutes while preparing the filling. This helps it set and stay intact when adding the filling.
Step 2: Create the Filling
- In a large bowl, beat the cream cheese until completely smooth and no lumps remain, about 2 minutes. Patience here ensures your No Bake Biscoff Cheesecake will have that perfect texture.
- Add the Biscoff spread, sugar, vanilla extract, and salt. Beat until the mixture is completely smooth and well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the heavy cream until stiff peaks form. The cream should be cold from the refrigerator for best results.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Work in three batches, using a light hand to maintain air in the mixture. Fold just until no white streaks remain.
- The filling should be light yet stable, with a mousse-like consistency that holds its shape when dropped from a spoon.
Step 3: Assemble and Set
- Remove the chilled crust from the refrigerator.
- Pour the filling into the crust and smooth 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.
- Refrigerate the No Bake Biscoff Cheesecake for at least 6 hours, preferably overnight. The cheesecake should be completely set and firm to the touch.
Step 4: Add the Topping and Serve
- When ready to serve, warm the 1/4 cup of Biscoff spread slightly in the microwave (about 20 seconds) until it reaches a pourable consistency but isn’t hot.
- Release the cheesecake from the springform pan and transfer to a serving plate.
- Drizzle the warmed Biscoff spread over the top, creating decorative patterns if desired. The spread will set quickly on the cold cheesecake.
- Arrange crushed Biscoff cookies around the edge or sprinkled over the top.
- If using whipped cream, pipe decorative borders or dollops around the edge.
- For clean slices, dip a sharp knife in hot water, wipe dry, and cut. Repeat for each slice.
Delicious Variations of No Bake Biscoff Cheesecake
Chocolate Biscoff Fusion
Add 1/2 cup of melted and cooled dark chocolate to the filling mixture before folding in the whipped cream. The combination of chocolate and Biscoff creates a sophisticated flavor profile that chocolate lovers will adore. Top with chocolate shavings and Biscoff crumbs for an elegant presentation.
Caramel Swirl Sensation
Before setting, swirl 1/3 cup of thick caramel sauce through the filling using a knife or skewer. The caramel enhances the natural caramelized notes in the Biscoff cookies, creating pockets of sweetness throughout the No Bake Biscoff Cheesecake.
Raspberry Biscoff Contrast
Layer the bottom of the set crust with 1/2 cup of raspberry preserves before adding the filling. The tartness of the berries creates a perfect contrast to the sweet, spiced Biscoff flavor. Garnish with fresh raspberries and a light dusting of powdered sugar.
Coffee Infused Delight
Dissolve 1 tablespoon of espresso powder in 1 tablespoon of hot water, cool, then add to the filling. The coffee amplifies the complex flavors in the Biscoff cookies while adding its own sophisticated note to the No Bake Biscoff Cheesecake.
Mini Biscoff Cheesecake Cups
Instead of one large cheesecake, divide the crust and filling among 12 muffin cups lined with paper liners or 12 small jars. Perfect for portion control and make-ahead individual desserts that travel well for picnics or potlucks.
White Chocolate Biscoff Luxury
Melt 8 ounces of high-quality white chocolate, cool slightly, then blend into the cream cheese mixture before adding the whipped cream. The result is an even more decadent No Bake Biscoff Cheesecake with wonderful depth of flavor and a slightly firmer texture.
No Bake Biscoff Cheesecake
Equipment
- Mixing bowls
Ingredients
For the Crust:
- 2 packages 8.8 oz/250g each Biscoff cookies
- 1/2 cup 113g unsalted butter, melted
- 2 tablespoons 25g granulated sugar
For the Filling:
- 16 oz 450g full-fat cream cheese, room temperature
- 1 cup 240ml heavy whipping cream
- 1/2 cup 120ml Biscoff cookie spread
- 3/4 cup 150g granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the Topping (Optional):
- 1/4 cup 60ml Biscoff cookie spread, warmed
- 5-6 Biscoff cookies crushed
- 1/2 cup 120ml heavy cream, whipped to soft peaks
Instructions
Prepare the Crust:
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin.
- Combine crumbs, melted butter, and sugar in a bowl. Mix until well combined.
- Press the mixture into the pan’s bottom and sides. Refrigerate for 20 minutes.
Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Add Biscoff spread, sugar, vanilla extract, and salt. Mix until creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
Assemble and Chill:
- Pour the filling over the chilled crust, smoothing the top.
- Refrigerate for at least 6 hours, preferably overnight.
Add Toppings and Serve:
- Warm the Biscoff spread and drizzle over the cheesecake.
- Decorate with crushed cookies and whipped cream if desired.
- Slice and enjoy!
Notes
- Make it a day ahead for the best flavor.
- For a chocolate twist, add melted dark chocolate to the filling.
- Try a caramel swirl by adding caramel sauce before chilling.
- Add raspberry preserves for a tangy contrast.
- For a coffee flavor, mix in a tablespoon of espresso powder.
- Make mini cheesecakes using muffin tins for easy serving.
Nutrition
Frequently Asked Questions About No Bake Biscoff Cheesecake
Can I make this No Bake Biscoff Cheesecake ahead of time?
Absolutely! In fact, this cheesecake benefits from being made 1-2 days in advance. The flavors deepen and the texture perfects as it chills. Store it covered in the refrigerator, and add any toppings just before serving for the freshest appearance.
My filling seems too soft. What went wrong?
The most common cause is under-whipping the cream or using cream cheese that’s too warm. Ensure your heavy cream is very cold before whipping to stiff peaks, and while your cream cheese should be at room temperature to avoid lumps, it shouldn’t be warm. If your filling seems too soft after mixing, refrigerate it for 30 minutes before pouring into the crust.
Can I freeze this No Bake Biscoff Cheesecake?
Yes! This cheesecake freezes beautifully for up to 2 months. Freeze it without toppings, wrapped tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and add fresh toppings before serving. The texture remains nearly identical to fresh.
Where can I find Biscoff cookies and spread if they’re not in my local supermarket?
Biscoff products have become increasingly available, but if you can’t find them locally, they’re readily available online. Look for them under the name “Lotus Biscoff” or “speculoos cookies” and “cookie butter” in specialty or European food shops. Some coffee shops also sell the cookies alongside their beverages.
Can I make this No Bake Biscoff Cheesecake dairy-free or vegan?
Yes! Use dairy-free cream cheese alternatives (several brands now make excellent versions) and coconut cream instead of heavy whipping cream. Ensure your Biscoff cookies and spread are vegan (most are naturally vegan, but always check the packaging). The texture will be slightly different but still delicious.
Why isn’t my crust holding together?
The most likely cause is not enough butter or inadequate compression. Make sure the crumb mixture resembles wet sand before pressing into the pan, and use firm pressure with a flat-bottomed measuring cup to really compact the crust. If your cookies were extra dry, you might need a tablespoon or two more melted butter.
A Sweet Moment of Connection
The first time I served this No Bake Biscoff Cheesecake at my sister’s housewarming, conversation stopped mid-sentence as everyone took their first bite. My nephew, who typically races through dessert, slowed down deliberately, savoring each spoonful with closed eyes. “It tastes like memories,” he said simply—a reaction that perfectly captures why I love sharing this recipe.
The aroma will transform your kitchen into something special, filling the air with warm spice notes that evoke comfort and anticipation. Whether you’re creating this for a special celebration or simply to brighten a weekday dinner, this cheesecake has a way of turning an ordinary moment into an occasion.
While this recipe honors the distinctive character of those beloved cookies we often enjoy alongside coffee, it transforms them into something new and exciting. I encourage you to make this No Bake Biscoff Cheesecake your own—perhaps with an extra sprinkle of cinnamon in the crust or a personal touch in the presentation.
In a world where we’re often too busy to connect, there’s something powerful about a dessert that makes people pause, savor, and share their delight. This No Bake Biscoff Cheesecake isn’t just about indulgence—it’s about creating a moment of joy that lingers long after the last crumb disappears.