Go Back

No-Bake Biscoff Cheesecake

Creamy No-Bake Biscoff Cheesecake with a crunchy cookie crust, cookie butter filling and smooth Biscoff topping. An easy make-ahead dessert with no oven required.
Print Recipe
Prep Time 30 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Ingredients Method

Ingredients
  

  • For the Biscoff Crust:
  • 8.8 oz 250 g Biscoff cookies
  • 6 tablespoons 85 g unsalted butter, melted
  • For the Cheesecake Filling:
  • 24 oz 680 g full-fat block cream cheese, softened
  • 1 cup 250 g smooth Biscoff cookie butter spread
  • 3/4 cup 90 g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups 300 ml cold heavy whipping cream
  • Small pinch of salt
  • For the Topping:
  • 3/4 cup 185 g smooth Biscoff spread
  • 4 –6 Biscoff cookies for decorating
  • Whipped cream optional

Method
 

  1. Crush the Biscoff cookies into fine crumbs.
  2. Combine the crumbs with melted butter until evenly moistened.
  3. Press firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
  4. Beat the softened cream cheese until completely smooth.
  5. Add the powdered sugar, vanilla, and salt and beat until combined.
  6. Add the Biscoff spread and mix until smooth.
  7. In a separate cold bowl, whip the heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture in several additions.
  9. Transfer the filling onto the chilled cookie crust.
  10. Spread evenly and smooth the surface.
  11. Cover and refrigerate for at least 6 hours, preferably overnight.
  12. Gently warm the Biscoff spread for the topping just until pourable.
  13. Pour it over the completely chilled cheesecake and gently spread across the surface.
  14. Refrigerate for another 20–30 minutes.
  15. Decorate with Biscoff cookie crumbs, broken cookies, and whipped cream if desired.
  16. Slice with a warm clean knife and serve chilled.