Biscoff No-Bake Cheesecake

This Biscoff No-Bake Cheesecake is a creamy, rich, and irresistible dessert made with crunchy Biscoff cookies, smooth cream cheese, and delicious Biscoff spread. Best of all, there’s no oven required.

The buttery cookie crust provides a satisfying crunch, while the creamy Biscoff cheesecake filling melts in your mouth. A layer of warm Biscoff spread on top adds even more caramelized cookie flavor, making this an incredible dessert for holidays, birthdays, dinner parties, or weekend treats.

If you’re a fan of Biscoff cookies, this is one dessert that’s especially hard to resist.

Why You’ll Love This Biscoff Cheesecake

No baking required
Easy to prepare
Rich and creamy texture
Packed with Biscoff flavor
Buttery cookie crust
Perfect make-ahead dessert
Great for parties and celebrations
Can be prepared the night before
Requires only a handful of ingredients

Ingredients

For the Biscoff Crust

2 cups Biscoff cookie crumbs
6 tablespoons unsalted butter, melted
1 tablespoon brown sugar, optional
Pinch of salt

For the Cheesecake Filling

16 ounces full-fat cream cheese, softened
¾ cup Biscoff cookie spread
¾ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup heavy whipping cream, cold

For the Topping

½ cup Biscoff cookie spread
6–8 Biscoff cookies
Whipped cream, optional

How to Make Biscoff No-Bake Cheesecake

Step 1: Prepare the Cookie Crumbs

Place the Biscoff cookies in a food processor.

Pulse until they become fine crumbs.

If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.

You want the crumbs to be fairly fine so the crust holds together properly.

Step 2: Make the Crust

Transfer the cookie crumbs to a mixing bowl.

Add the melted butter, brown sugar if using, and a small pinch of salt.

Mix thoroughly until the crumbs resemble wet sand.

The butter helps bind the crumbs together while adding richness.

Step 3: Press the Crust Into the Pan

Use a 9-inch springform pan.

Pour the Biscoff crumb mixture into the bottom.

Use the bottom of a glass or measuring cup to press the crumbs firmly into an even layer.

Make sure the crust is compact, especially around the edges.

Place the pan in the refrigerator for at least 20–30 minutes while preparing the cheesecake filling.

Step 4: Prepare the Cream Cheese

Place the softened cream cheese in a large mixing bowl.

Beat until completely smooth and creamy.

Add the powdered sugar gradually.

Continue mixing until there are no visible lumps.

Add the Biscoff spread, vanilla extract, and lemon juice.

Mix until smooth and evenly combined.

The filling should have a rich caramel-colored appearance and a strong Biscoff aroma.

Step 5: Whip the Heavy Cream

Pour the cold heavy cream into a separate bowl.

Using an electric mixer, whip the cream until stiff peaks form.

Be careful not to overbeat it.

Once the cream is thick enough to hold its shape, stop mixing.

Cold heavy cream gives the cheesecake a lighter texture while helping it set.

Step 6: Fold the Whipped Cream Into the Filling

Add approximately one-third of the whipped cream to the Biscoff cream cheese mixture.

Gently fold it in.

Add the remaining whipped cream and continue folding until everything is smooth and evenly incorporated.

Don’t vigorously stir the mixture.

Gentle folding helps preserve the air in the whipped cream and creates a light, creamy cheesecake texture.

Step 7: Fill the Cheesecake Crust

Remove the chilled crust from the refrigerator.

Spoon the Biscoff cheesecake filling over the crust.

Spread it evenly using a spatula.

Smooth the surface as much as possible.

Gently tap the pan against the counter once or twice to remove any large air pockets.

Step 8: Chill the Cheesecake

Cover the cheesecake with plastic wrap or foil.

Refrigerate for at least 6 hours.

For the best results, let it chill overnight.

The longer chilling time allows the filling to become firm enough to slice while maintaining its creamy texture.

Step 9: Prepare the Biscoff Topping

Place the Biscoff spread in a microwave-safe bowl.

Warm it for approximately 10–15 seconds.

Stir well.

The spread should become soft and pourable but not hot.

If necessary, warm it for another few seconds.

Be careful not to overheat it.

Step 10: Add the Biscoff Topping

Once the cheesecake is fully chilled, carefully spread the softened Biscoff spread over the top.

Use an offset spatula or the back of a spoon to create an even layer.

You can leave the surface smooth or create decorative swirls.

Return the cheesecake to the refrigerator for another 15–30 minutes to allow the topping to firm slightly.

Step 11: Decorate

Carefully remove the sides of the springform pan.

Decorate the cheesecake with:

Crushed Biscoff cookies
Whole Biscoff cookies
Whipped cream
Biscoff cookie crumbs
Extra Biscoff spread

For a beautiful presentation, pipe small whipped cream rosettes around the edges and place a Biscoff cookie on each one.

Tips for the Best Biscoff No-Bake Cheesecake

Use Full-Fat Cream Cheese

Full-fat cream cheese provides the best texture and helps the cheesecake become firm after refrigeration.

Low-fat cream cheese contains more moisture and can result in a softer cheesecake.

Use Cold Heavy Cream

Cold heavy cream whips much better than room-temperature cream.

Chilling the mixing bowl and beaters for a few minutes can also help.

Don’t Overmix

Once the whipped cream is added, gently fold it into the cheesecake mixture.

Overmixing can remove the air and make the filling heavier.

Chill Overnight

Although six hours is generally enough, overnight refrigeration gives the cheesecake the best structure.

Don’t Make the Topping Too Hot

Warm the Biscoff spread just enough to make it pourable.

Hot spread can soften the cheesecake surface.

How to Make a Firmer Cheesecake

If you need a cheesecake that will remain particularly firm, especially for a warm gathering, you can add gelatin.

Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water.

Let it sit for approximately 5 minutes.

Warm gently until dissolved.

Allow it to cool slightly, then mix it into the cheesecake filling.

This isn’t necessary for a standard refrigerator-set cheesecake, but it can provide additional stability.

Biscoff Cheesecake Variations

Chocolate Biscoff Cheesecake

Add a thin layer of chocolate ganache between the crust and cheesecake filling.

You can also sprinkle chocolate chips over the top.

Chocolate and Biscoff make an excellent combination.

Biscoff White Chocolate Cheesecake

Melt approximately 4 ounces of white chocolate.

Allow it to cool slightly and fold it into the cheesecake mixture.

The white chocolate adds sweetness and extra richness.

Biscoff Salted Caramel Cheesecake

Drizzle salted caramel over the Biscoff topping.

Finish with a small pinch of flaky sea salt.

Mini Biscoff Cheesecakes

Instead of using one large pan, divide the crust and filling among individual dessert cups.

Refrigerate until firm and decorate each serving separately.

These are perfect for parties.

Biscoff Chocolate Chip Cheesecake

Fold mini chocolate chips into the cheesecake filling before transferring it to the crust.

This adds a pleasant texture and extra chocolate flavor.

What to Serve With Biscoff Cheesecake

Although this cheesecake is delicious on its own, a few additions can make it even more indulgent.

Whipped Cream

A small swirl of lightly sweetened whipped cream balances the richness.

Coffee

Biscoff cheesecake pairs beautifully with hot coffee.

Fresh Berries

Strawberries and raspberries provide a fresh contrast to the sweet cookie flavor.

Vanilla Ice Cream

For an especially decadent dessert, serve a small scoop of vanilla ice cream alongside a slice.

How to Store Biscoff Cheesecake

Keep the cheesecake refrigerated in an airtight container or covered tightly with plastic wrap.

It will generally keep well for approximately 3–4 days.

Keep it chilled until you’re ready to serve.

Because the cheesecake contains cream cheese and whipped cream, avoid leaving it at room temperature for extended periods.

Can You Freeze Biscoff Cheesecake?

Yes.

For the best results, freeze the cheesecake without the final decorative topping.

Wrap it tightly in plastic wrap and then aluminum foil.

Place it in a freezer-safe container.

Freeze for up to approximately 2 months.

Thaw overnight in the refrigerator.

Add fresh Biscoff spread and cookie decorations before serving.

Frequently Asked Questions

Does Biscoff cheesecake need gelatin?

No. Properly whipped heavy cream and sufficient chilling can create a firm no-bake cheesecake without gelatin.

Gelatin is optional if you want additional stability.

Why is my Biscoff cheesecake too soft?

It may not have chilled long enough, or the whipped cream may not have been whipped sufficiently.

Make sure your heavy cream reaches stiff peaks and refrigerate the cheesecake for at least six hours.

Can I use another type of cookie?

Yes. If you don’t have Biscoff cookies, similar caramelized spiced cookies can be used for the crust.

However, using Biscoff cookies and Biscoff spread together gives the strongest flavor.

Can I make this cheesecake the day before?

Absolutely.

In fact, making it the day before is recommended because overnight refrigeration gives the cheesecake plenty of time to set.

Can I use a regular cake pan?

A springform pan is easiest because you can remove the cheesecake without damaging the sides.

If using a regular cake pan, line it with parchment paper with enough overhang to lift the cheesecake out.

Recipe at a Glance

Recipe: Biscoff No-Bake Cheesecake
Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: About 6½ hours
Servings: 10–12 slices
Course: Dessert
Method: No-bake / Refrigerated
Main Flavors: Biscoff cookies, caramelized spice, cream cheese, vanilla