No-Bake Biscoff Cheesecake
Published Apr 05, 2013•Updated Jun 02, 2023
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This no-bake biscoff cheesecake has a spiced cookie crust and a cookie butter filling that is super rich and creamy. This easy dessert requires no oven, no water bath, and is make-ahead friendly! Drizzle the top with melted cookie butter for an extra sweet treat.
No baking, no oven, and no water bath! Biscoff cheesecake is the perfect dessert for days when you’re craving a sweet, creamy and cinnamon-spiced dessert, but you don’t want to turn on your oven. Crushed biscoff cookies form the crust of this irresistibly easy no-bake cheesecake, and their caramelized flavor is the perfect contrast to the smooth and creamy cheesecake filling.
We can’t talk about cookie butter cheesecake without talking about the layers of biscoff cookie flavor. From the crust, to the filling, to the cookie butter drizzled on top, this hassle-free dessert is perfect for summer entertaining. And, the best part? It takes just about 20 minutes to make and assemble! Place it in the refrigerator for a few hours and enjoy.
What is Biscoff?
Biscoff or “Lotus Biscoff” is a brand of spiced Belgian cookies that have a distinct cinnamon-caramel flavor. You will often see these cookies served in cafes in Europe alongside a cup of coffee, because their inviting flavor and crunchy texture make them perfect for dunking. In fact, ‘biscoff’ is actually short for ‘biscuit with coffee’!
How to Make Biscoff Cheesecake
- Make the crust. Pulse the cookies and butter in a food processor. Press the cookies into a pie pan.
- Make the filling. Beat the whipping cream, then add the cream cheese and cookie butter. Add the powdered sugar and salt. Pour the filling over the crust and refrigerate for at least 3 hours.
- Drizzle with cookie butter. Before serving, drizzle with melted cookie butter.
Ingredients for Biscoff Cheesecake
- Biscoff Cookies – You can find these little cookies in most grocery stores. Look for Lotus Biscoff cookies which are the original brand. Trader Joe’s Speculoos Cookies are a perfect ingredient swap.
- Unsalted Butter – Melted, unsalted butter is the key to getting the cookie crust to hold its shape in the pan.
- Whipping Cream – Whipped cream makes this no-bake cheesecake filling luscious and creamy.
- Cream Cheese – Be sure to soften the cream cheese to room temperature so the filling is ultra smooth when you combine it with the other ingredients. When baking, it’s best to use block, rather than tub cream cheese.
- Cookie Butter – Cookie butter comes in crunchy and creamy varieties. For baking, use creamy cookie butter for easy mixing. Save the crunchy cookie butter for snacking!
- Powdered Sugar – Powdered sugar helps to stabilize the no-bake cheesecake filling.
- Salt – Pantry staple to bring all of the flavors together.
Cookie butter cheesecake can be made 1 day in advance. Wait to drizzle the top with the melted cookie butter until you’re ready to serve.
How to Store It
Store no-bake biscoff cheesecake in an airtight container in the refrigerator for up to 5 days. Because this creamy cheesecake contains dairy products, it should always be refrigerated. You can also freeze the cheesecake for 3 to 4 months.
- When shopping for cookie butter, keep in mind it may also be labeled as biscoff spread or speculoospasta.
- To help set the cookie crust, place the pie plate in the freezer while you prepare the filling.
- Take your time when beating the whipping cream. Stiff, sturdy peaks are a crucial step to creating a dense, cheesecake texture.
- Add extra cookies – Dust the top of the cheesecake with crushed biscoff cookie crumbs.
- Try different toppings – Add a spoonful of whipped cream, or a drizzle of caramel sauce. A nice scoop of your favorite ice cream makes this dessert even more decadent.
The whipped cream and cream cheese filling in this no-bake cheesecake has such a silky, melt-in-your-mouth texture that it needs the support of a (delicious) cookie crust. For the best result, and to help the cheesecake keep its beautiful shape, you will want to keep the crust.
If biscoff cookies aren’t available, speculoos are a good swap, and they have almost the exact same flavor as Lotus biscoff cookies. If you encounter a cookie emergency, and neither of those can be found, try gingersnaps or graham crackers.
Unfortunately, biscoff cookies and cookie butter contain wheat, which means biscoff cheesecake is not gluten-free.
More No Bake Recipes
- No Bake Chocolate Peanut Butter Bars
- No Bake Double Chocolate Pie
- No-Bake Strawberry Cream Pie
- Mango Pudding
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No-Bake Biscoff Cheesecake Recipe
- Food Processor
- Stand or Handheld Mixer
- Pie Plate
- 30 biscoff cookies
- 4 tablespoons melted unsalted butter
- 1 cup whipping cream
- 1 8 ounce package cream cheese, softened to room temperature
- 1 cup cookie butter, plus a few extra tablespoons for topping (Biscoff spread or Speculoos)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- In a food processor, pulse the cookies until very finely ground. Add the melted butter and pulse a few times until evenly combined. Press the cookies into the bottom of a pie pan.
- Beat the whipping cream until stiff peaks are formed. Add the softened cream cheese and cookie butter and beat on high just until evenly combined. Add the powdered sugar and salt beat until the filling is smooth. Pour the filling over the crust. Refrigerate until firm, at least 3 hours.
- Just before serving, melt the remaining few Tablespoons of cookie butter and drizzle over the top of the pie.
Nutrition information is automatically calculated, so should only be used as an approximation.