This easy no bake Biscoff cheesecake is rich, creamy, and full of caramelized cookie flavor, perfect for any occasion without turning on the oven.

Units Scale

Cook Mode Prevent your screen from going dark

Mix crushed Biscoff biscuits with melted butter until well combined.
Press the mixture into the base of a springform pan to form an even crust. Chill in the fridge for 30 minutes.
In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
Add Biscoff spread and continue mixing until well incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the Biscoff mixture.
Pour the filling over the chilled crust and smooth the top.
Chill in the refrigerator for at least 6 hours or overnight until set.
Before serving, spread a thin layer of melted Biscoff spread on top and garnish with crushed or whole Biscoff cookies if desired.

Ensure cream cheese is softened for easier mixing.
Chill overnight for best results and flavor.
You can warm the Biscoff spread slightly to make it easier to pour over the top.