Easy No Bake Biscoff Cheesecake Recipe

Why You’ll Love This Recipe

This Easy No Bake Biscoff Cheesecake is a luscious, creamy dessert with the irresistible caramelized flavor of Biscoff cookies and spread. It’s perfect for when you need a show-stopping treat without turning on the oven. Rich, smooth, and packed with cookie butter goodness, it’s a guaranteed crowd-pleaser.

ingredients

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

Biscoff cookiesunsalted buttermelted buttercream cheeseBiscoff spreadpowdered sugarsour creamvanilla extractheavy creamextra Biscoff spread and cookies for topping

directions

Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin.

Mix the cookie crumbs with melted butter until well combined.

Press the mixture firmly into the base of a springform pan to create an even crust. Chill in the fridge while you prepare the filling.

In a large bowl, beat the cream cheese until smooth.

Add Biscoff spread, powdered sugar, sour cream, and vanilla extract to the cream cheese and beat until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the Biscoff mixture until smooth and fluffy.

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

Warm some Biscoff spread slightly and drizzle over the top, then decorate with extra Biscoff cookies if desired.

Chill in the fridge for at least 6 hours, preferably overnight, to set.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 20 minutesChilling time: 6 hoursTotal time: 6 hours 20 minutes

Variations

Swap Biscoff cookies for graham crackers for a slightly different flavor.

Add a layer of caramel sauce between the crust and cheesecake filling.

Fold mini chocolate chips into the filling for a chocolatey twist.

Make mini cheesecakes using a muffin tin for individual servings.

storage/reheating

Store the cheesecake in an airtight container in the fridge for up to 5 days.For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.Thaw frozen slices in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s actually best made a day in advance to allow it to set properly.

Is there a substitute for Biscoff spread?

You can use any cookie butter spread, but the flavor will slightly differ.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese is recommended for the best texture and flavor.

How do I prevent lumps in my cheesecake?

Make sure the cream cheese is softened to room temperature before beating.

What if I don’t have a springform pan?

You can use a deep pie dish, but serving might be a bit trickier.

Is this cheesecake overly sweet?

It’s rich but balanced; you can reduce the powdered sugar slightly if you prefer less sweetness.

Can I add gelatin to firm it up more?

Yes, dissolve 1 teaspoon of gelatin in 2 tablespoons of water and add it to the filling if you want a firmer texture.

Can I use whipped topping instead of heavy cream?

You can substitute whipped topping, but fresh whipped cream gives a better flavor and texture.

What size pan should I use?

An 8- or 9-inch springform pan works perfectly for this recipe.

Can I decorate with whipped cream?

Absolutely, whipped cream and crumbled Biscoff cookies make a beautiful topping.

Conclusion

This Easy No Bake Biscoff Cheesecake is a decadent, foolproof dessert that captures the beloved flavor of Biscoff cookies in every creamy bite. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is sure to impress without the stress of baking.

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