No Bake Biscoff Cheesecake – Made with simple ingredients, speculoos cookies and a silky Biscoff cheesecake filling, this no-bake dessert is irresistibly creamy and easy to prepare.
If you love Biscoff cookies, no-bake desserts and a rich, creamy cheesecake, this recipe is for you. It requires no oven, uses straightforward ingredients, and is perfect for entertaining or a special treat at home. Follow the steps below for a smooth, flavorful cheesecake that sets in the refrigerator and slices beautifully.
For more no-bake cheesecake ideas, try these variations you might enjoy.
- Easy & Delicious No Bake Oreo Cheesecake Recipe
- Easy No Bake Blueberry Cheesecake Recipe
- No Bake Peanut Butter Chocolate Pie
Why You’ll Love This Recipe
- No-bake convenience — no oven needed, ideal for warm weather.
- Rich and creamy — a luscious filling balanced by the warm caramel-spice notes of Biscoff.
- Simple to make — approachable steps for beginner cooks.
- Impressive presentation — a showstopper for parties and gatherings.
Ingredients – No Bake Biscoff Cheesecake
See the recipe card below for exact measurements and detailed notes.
- Biscoff cookies, pulsed to fine crumbs
- Unsalted butter, melted
- Brown sugar
- Heavy whipping cream (cold)
- Full-fat cream cheese, softened to room temperature
- Granulated sugar
- Confectioners’ sugar
- Sour cream, at room temperature
- Pure vanilla extract
- 1 jar Biscoff cookie butter (melted and slightly cooled)
Instructions – No Bake Biscoff Cheesecake
Below are the essential steps to build this cheesecake. For full quantities, consult the recipe card at the end.
Prepare the crust:
- Place 30 Biscoff cookies in a food processor and pulse until a fine powder forms. If you don’t have a food processor, seal the cookies in a heavy-duty zip-top bag and crush them with a rolling pin until finely ground.
- In a medium bowl, combine the cookie crumbs, brown sugar and melted butter, stirring until evenly coated.
- Lightly spray a 9-inch springform pan with cooking spray. Press the crumb mixture firmly into the bottom and slightly up the sides of the pan, using the bottom of a measuring cup to pack it tightly.
- Freeze the crust for 10–20 minutes while you prepare the filling.
Make the filling:
- Whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (about 4–5 minutes). Set aside in the refrigerator.
- In a separate bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the bowl as needed.
- Add the confectioners’ sugar, sour cream and vanilla extract. Beat on medium-high until the mixture is smooth and lump-free, 2–3 minutes.
- Gently fold the whipped cream into the cream cheese mixture with a silicone spatula, combining slowly to retain air and keep the filling light.
Assemble the cheesecake:
- Remove the crust from the freezer and spread half the filling evenly over it, smoothing the top with an offset spatula.
- Carefully drizzle half of the melted Biscoff spread into the center of the filling. Use the back of a spoon to nudge it gently toward the edges for a marbled effect.
- Spread the remaining filling over the Biscoff layer, then pour the remaining melted Biscoff spread on top and smooth lightly.
- Cover tightly with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight (about 12 hours) for the best set.
To serve:
- When ready to serve, run a knife around the edge of the cheesecake to release it, then remove the springform sides.
- Whip additional heavy cream to stiff peaks and pipe or dollop around the top if desired. Sprinkle with a few extra Biscoff crumbs for garnish.
- Slice and serve immediately; avoid leaving the cheesecake at room temperature for long to preserve texture.
Tips and Tricks – No Bake Biscoff Cheesecake
- Chill equipment: For best results, chill the mixing bowl and whisk before whipping cream.
- Room-temperature dairy: Ensure cream cheese and sour cream are at room temperature for a smooth filling.
- Fold gently: Fold the whipped cream in slowly to keep the filling airy.
- Use a springform pan: It makes unmolding the cheesecake much easier.
- Line the pan: Place parchment on the bottom for easier removal and cleaner slices.
- Store properly: Keep the cheesecake covered in the refrigerator to retain moisture and flavor.
Recommended Tools
- Food processor (or a zip-top bag and rolling pin)
- 9-inch springform pan
- Hand mixer or stand mixer with whisk attachment
- Silicone spatula and offset spatula
- Measuring cups and spoons, microwave-safe bowl for melting Biscoff spread
- Plastic wrap and a sharp knife for serving
FAQs – No Bake Biscoff Cheesecake
Can I use a different cookie for the crust? Yes. Graham crackers or any crisp cookie will work as a substitute for Biscoff cookies.
How long will the cheesecake keep? Store it covered in the refrigerator for up to 5 days.
Can I freeze the cheesecake? Yes. Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the refrigerator before serving.
What if the filling is too soft? Ensure the cream cheese is fully softened and the whipped cream is at stiff peaks. If needed, chill the cheesecake longer to help it firm up.
No springform pan? Use a regular pie dish lined with parchment, but removal may be trickier—chilling well helps.
Storing and Freezing Instructions
Keep the cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the chilled cheesecake tightly in plastic wrap and aluminum foil; it will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
If you enjoyed this recipe, please leave a review or a comment in the recipe card below. Your feedback helps improve the recipe and inspires new variations.
This No Bake Biscoff Cheesecake is perfect for celebrations or an everyday indulgence — simple to make, decadent in flavor, and a guaranteed crowd-pleaser. Enjoy!
Recipe
No Bake Biscoff Cheesecake
Molly Murphy
Pin Recipe
Ingredients
Biscoff Cookie Crust:
- 30 whole Biscoff cookies, pulsed to a powder
- ½ cup unsalted butter, melted
- 2 teaspoons brown sugar
Cheesecake Filling:
- 1 ¼ cups heavy whipping cream
- 24 ounces full-fat cream cheese, softened
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 jar Biscoff spread, melted and cooled
For the Top (optional):
- ½ cup heavy whipping cream or ready-whip
Instructions
Prepare the Crust:
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Pulse 30 Biscoff cookies in a food processor to a fine powder, or crush in a sealed bag with a rolling pin.
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Combine crumbs, brown sugar and melted butter until evenly moistened.
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Press into a lightly greased 9-inch springform pan and freeze 10–20 minutes while making the filling.
Cheesecake Filling
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Whip cold heavy cream to stiff peaks (4–5 minutes) and set aside.
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Beat softened cream cheese with granulated sugar until smooth.
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Add confectioners’ sugar, sour cream and vanilla; beat until fully combined and lump-free.
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Fold whipped cream into the cream cheese mixture gently to keep it light.
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Spread half the filling over the chilled crust, drizzle half the melted Biscoff spread and gently swirl.
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Top with remaining filling, add the rest of the Biscoff spread and smooth the surface.
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Cover and refrigerate for at least 6–8 hours or overnight for best texture.
Serving
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Run a knife around the pan, remove the springform ring and transfer the cheesecake to a serving plate.
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Top with whipped cream and extra Biscoff crumbs if desired. Pipe a border or leave it simple.
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Slice and serve; keep refrigerated between servings to maintain structure.