No-Bake Biscoff Cheesecake

Name: No-Bake Biscoff Cheesecake
Prep time: 30 min
Total time: 30 min
Ingredients: 2 cups Biscoff cookie crumbs (about 24-26 cookies, crushed—or one 8.8 oz package); 5 tbsp unsalted butter, melted; 2 tbsp granulated sugar (optional, if you want it sweeter); Pinch of salt; 16 oz (two 8-oz blocks) cream cheese, softened to room temp (critical!); 1 cup Biscoff cookie butter spread (the smooth kind, not crunchy); 3/4 cup powdered sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon (optional but recommended); 1 1/2 cups heavy whipping cream, cold; 1/2 cup heavy whipping cream; 1/4 cup Biscoff spread; Extra Biscoff cookies for decorating (whole or crushed); Optional: crushed cookies, more cookie butter drizzle, caramel sauce

By Tyla | Last modified on Nov 13, 2025

Featured in: Desserts

Okay, so someone looked at those addictive Biscoff cookies (you know, the ones you steal from airplane snack baskets and hotel coffee trays) and thought “what if this was an ENTIRE CHEESECAKE” and honestly, that person is a visionary. This is a no-bake cheesecake that tastes like caramelized cookie butter dreams, requires zero oven time, and looks like you went to pastry school. The crust is made from crushed Biscoff cookies, the filling is loaded with Biscoff spread, and the whole thing is topped with more cookies and a swirl of that glossy, spiced cookie butter. It’s crunchy, creamy, not-too-sweet, and has that warm cinnamon-caramel thing happening that makes people close their eyes and make sounds. I brought this to a dinner party once and someone asked if I’d consider catering their wedding. Another person ate three slices and said “I regret nothing.” A third person just pointed at it and whispered “again” when they finished their first piece. This cheesecake creates DEVOTION.

Why You’ll Love This Recipe

No oven required. Your kitchen stays cool. You don’t have to worry about cracking or water baths or any of that cheesecake anxiety.

Biscoff everything. If you’re obsessed with those cookies (and let’s be real, who isn’t), this is your dream dessert. It’s Biscoff on Biscoff on Biscoff.

Impressive but easy. People will think you’re a dessert wizard. You’ll know you just stirred some stuff together and let the fridge do the work.

Make-ahead perfection. Needs to set overnight, so you HAVE to make it in advance. Party planning dream.

No weird ingredients. Everything is easy to find. No gelatin sheets, no tempering, no stress.

That texture though. Silky, creamy, mousse-like filling that’s lighter than traditional baked cheesecake but still rich and satisfying.

The Good Stuff You’ll Need

For the Crust:

2 cups Biscoff cookie crumbs (about 24-26 cookies, crushed—or one 8.8 oz package)
5 tbsp unsalted butter, melted
2 tbsp granulated sugar (optional, if you want it sweeter)
Pinch of salt

For the Filling:

16 oz (two 8-oz blocks) cream cheese, softened to room temp (critical!)
1 cup Biscoff cookie butter spread (the smooth kind, not crunchy)
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional but recommended)
1 1/2 cups heavy whipping cream, cold

For the Topping:

1/2 cup heavy whipping cream
1/4 cup Biscoff spread
Extra Biscoff cookies for decorating (whole or crushed)
Optional: crushed cookies, more cookie butter drizzle, caramel sauce

Let’s Do This

Step 1: Make That Cookie Crust

If you have whole cookies, crush them up. You can use a food processor (easiest), put them in a ziplock bag and smash them with a rolling pin (therapeutic), or buy pre-made Biscoff crumbs if you’re feeling efficient.

Mix the cookie crumbs with melted butter, sugar if using, and a pinch of salt in a bowl until it looks like wet sand. Every crumb should be coated.

Press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to really pack it down. Get into those edges.

You can also press it slightly up the sides if you want a taller crust (totally optional but looks impressive).

Refrigerate while you make the filling. This helps it set and stay together.

Step 2: Make the Filling (The Easy Part)

In a large bowl (or stand mixer), beat the softened cream cheese on medium-high speed for 2-3 minutes until it’s completely smooth and fluffy. No lumps allowed—scrape down the sides.

Add the Biscoff spread and beat until fully combined and smooth, another 2 minutes. The color should be uniform and gorgeous.

Add powdered sugar, vanilla, and cinnamon if using. Beat until smooth and creamy.

In a separate bowl, whip the cold heavy cream with a hand mixer (or stand mixer with whisk attachment) on medium-high speed until stiff peaks form. This takes about 3-4 minutes. Don’t overbeat or you’ll make butter.

Gently fold about 1/3 of the whipped cream into the Biscoff mixture to lighten it up. Use a spatula and fold (don’t stir) to keep it airy.

Fold in the remaining whipped cream in two additions, being gentle. You want to maintain that fluffy, mousse-like texture.

Step 3: Assemble and Chill

Pour the filling over your chilled crust. Smooth the top with a spatula—make it as even and pretty as you can.

Tap the pan gently on the counter a few times to release any air bubbles.

Cover loosely with plastic wrap (don’t let it touch the surface) or foil.

Refrigerate for at least 6 hours, but preferably overnight. This isn’t optional—it needs time to set properly.

Step 4: Make the Topping (Optional But Awesome)

When you’re ready to serve, make the Biscoff drizzle. In a small bowl, whisk together 1/2 cup heavy cream and 1/4 cup Biscoff spread until smooth and pourable.

If it’s too thick, add a tiny bit more cream. If it’s too thin, add more Biscoff.

Microwave for 10-15 seconds if you want it more liquidy for drizzling.

Step 5: Decorate and Serve

Remove the cheesecake from the fridge. Run a thin knife around the edge to loosen it from the pan.

Release the springform pan sides carefully.

Drizzle or spread the Biscoff cream mixture over the top. You can do a neat pattern or go wild with swirls.

Arrange whole Biscoff cookies around the edge (standing up looks dramatic) or crushed cookies in the center.

Drizzle extra melted Biscoff spread over everything for maximum cookie butter vibes.

Let it sit at room temperature for 10-15 minutes before slicing for the cleanest cuts.

Use a sharp knife dipped in hot water (wipe clean between cuts) for perfect slices.

Serving Suggestions

This is already a showstopper, but here are some next-level ideas:

Serve with whipped cream on the side for people who want extra richness
Drizzle caramel sauce over individual slices
Pair with strong coffee or espresso to balance the sweetness
Add a scoop of vanilla ice cream for full dessert overload
Sprinkle with sea salt flakes for a sweet-salty situation
Serve smaller slices—this is RICH (in the best way)

Switch It Up

Extra Crunchy: Mix some crushed cookies into the filling for texture surprises throughout.

Chocolate Lover’s Version: Add 1/4 cup cocoa powder to the filling and drizzle with chocolate ganache.

Salted Caramel Twist: Swirl salted caramel sauce through the filling before chilling and add caramel drizzle on top.

Lotus Speculoos: Use Lotus Biscoff or any speculoos cookies—same vibes, slightly different flavor.

Individual Servings: Make these in mason jars or small cups for cute personal cheesecakes.

Nutty Addition: Add 1/4 cup finely chopped toasted pecans or almonds to the crust.

Coffee Boost: Add 1 tablespoon instant espresso powder to the filling for a coffee-cookie situation.

Make-Ahead Tips

This is basically designed to be made ahead, which is perfect for stress-free entertaining.

Make the whole thing 1-2 days ahead: The flavor actually gets better as it sits. Keep covered in the fridge.
The crust: Can be made and pressed into the pan up to 3 days ahead. Cover and refrigerate.
Freeze it: Make the entire cheesecake (without toppings), wrap tightly, and freeze for up to 1 month. Thaw overnight in the fridge, then add toppings before serving.
The topping: Make the Biscoff cream drizzle right before serving for the freshest look.

Why This Works So Damn Well

No-bake cheesecakes work because you’re essentially making a stabilized mousse. The cream cheese provides structure and tang, the whipped cream makes it light and airy, and the powdered sugar sweetens and helps it set without being heavy.

The Biscoff adds flavor AND helps with texture—cookie butter is basically pure caramelized cookie goodness with a bit of fat, which helps the filling stay creamy and adds that signature spiced flavor.

Folding in whipped cream (instead of just mixing everything) is crucial. It incorporates air, which gives you that light, mousse-like texture instead of a dense brick of cream cheese.

The overnight chill time isn’t just about setting—it’s about letting the flavors meld and develop. The Biscoff flavor actually intensifies as it sits, making day-two cheesecake even better than day-one.

The cookie crust is naturally sturdy because Biscoff cookies have that crispy, snappy texture that holds up well when crushed and mixed with butter.

When to Make This

Summer Dessert Tables: No oven means your kitchen stays cool. Perfect for hot weather entertaining.

Holiday Gatherings: Those warm spices scream fall and winter, but it works year-round.

Potluck MVP: Make this and you’ll be the star. It looks bakery-quality and travels well.

Birthday Alternative: Way more interesting than regular cake. Adults especially go crazy for this.

Cookie Butter Fan Club Meetings: If someone in your life is obsessed with Biscoff, this is their dream dessert.

Weeknight Fancy: Make it Sunday, eat it all week. It’s the gift that keeps on giving.

Questions People Actually Ask

Q: Can I use low-fat cream cheese? A: You CAN, but full-fat is better. Low-fat can make the texture grainy and less creamy. Trust me, go full-fat.

Q: My filling is too soft and won’t set. Help! A: Did you use cold heavy cream when whipping? Was your cream cheese softened but not warm? Give it more time in the fridge—sometimes it needs 8+ hours. If it’s still soft, pop it in the freezer for 30 minutes.

Q: Can I skip the whipped cream and just use all cream cheese? A: That would make it super dense and heavy. The whipped cream is what makes it light and mousse-like. Don’t skip it.

Q: Where do I find Biscoff cookie butter? A: Most grocery stores carry it near the peanut butter. It’s also called speculoos spread. You can also order it online. Lotus Biscoff is the main brand.

Q: Can I make this without a springform pan? A: You can use a regular 9-inch pie pan or even a deep dish. You just won’t get those clean sides, but it’ll taste the same. Or use a lined square pan and cut into bars.

Q: My whipped cream turned to butter. What did I do wrong? A: You overbeat it. Stop when you see stiff peaks (when you lift the beaters, the peaks stand up straight). Start over with fresh cream.

Q: How long does this keep in the fridge? A: Covered, it’ll last 4-5 days. Though in my experience, it never lasts that long because people keep sneaking slices.

Q: Can I use crunchy Biscoff spread instead of smooth? A: You can, but the texture will be grainier. Smooth is better for that silky filling. Save crunchy for the topping drizzle if you want texture.

Q: Do I really need to wait overnight? A: YES. The filling needs time to firm up properly. If you’re desperate, 6 hours minimum, but overnight is truly better. Be patient—it’s worth it.