No-Bake Biscoff Cheesecake

If you love the warm, caramel and cinnamon taste of Lotus Biscoff cookies, this dessert is for you. This no-bake Biscoff cheesecake has a crunchy cookie crust, a smooth and creamy cookie butter filling and a glossy Biscoff topping. You don't need an oven, a water bath or gelatin. The fridge does all the work.

It looks impressive but is very easy to make, so it's perfect for birthdays, holidays or any time you want a showstopper dessert.

Why This Recipe Works

• Biscoff cookies and butter make a crunchy, flavorful crust that sets firm in the fridge.
• Full-fat cream cheese gives the filling its rich body.
• Biscoff spread (cookie butter) adds flavor and helps the filling set.
• Whipped cream folded in makes the filling light and helps it hold its shape without gelatin.
• Long chilling firms everything so it slices cleanly.

Quick Facts

• Prep time: 25 minutes
• Chill time: at least 6 hours (overnight is best)
• Total time: about 6 hours 25 minutes
• Servings: 12 slices (9-inch springform pan)
• Difficulty: Easy

Equipment

• 9-inch (23 cm) springform pan
• Food processor or zip-top bag and rolling pin
• Electric mixer (hand or stand)
• Rubber spatula

Ingredients

Crust

• 1 package (8.8 oz / 250 g) Lotus Biscoff cookies (about 32 cookies)
• 6 tablespoons (85 g) unsalted butter, melted

Filling

• 2 packages (16 oz / 450 g total) full-fat cream cheese, at room temperature
• ½ cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup (200 g) Biscoff spread (smooth cookie butter)
• 1¼ cups (300 ml) cold heavy whipping cream

Topping

• ½ cup (130 g) Biscoff spread
• 6–8 Biscoff cookies for decoration
• Whipped cream (optional)

Important Ingredient Tips

Use full-fat block cream cheese, not the soft spreadable kind in a tub. Tub cream cheese has more water, and the cheesecake may not set.

Soften the cream cheese for 1–2 hours at room temperature. Cold cream cheese makes a lumpy filling.

Keep the whipping cream very cold. Cold cream whips faster and holds stiff peaks better.

Step 1: Make the Crust

Crush the Biscoff cookies into fine crumbs using a food processor, or put them in a zip-top bag and crush with a rolling pin.

Mix the crumbs with the melted butter until they look like wet sand.

Press firmly into the bottom of the springform pan. Use the bottom of a flat cup to pack it down tightly. You can also press some crumbs up the sides if you like.

Refrigerate while you make the filling, at least 15 minutes.

Step 2: Whip the Cream

In a cold bowl, whip the heavy cream with a mixer on medium-high speed until stiff peaks form, about 2–4 minutes. Stiff peaks stand straight up when you lift the beaters.

Set aside in the fridge.

Don't overwhip. If the cream starts to look grainy or lumpy, it's turning into butter. Stop right at stiff peaks.

Step 3: Make the Cheesecake Filling

In another large bowl, beat the softened cream cheese for 1–2 minutes until completely smooth.

Add the powdered sugar and vanilla and beat until smooth. Add the ¾ cup Biscoff spread and beat until fully mixed and creamy. Scrape down the bowl.

Step 4: Fold in the Whipped Cream

Add one-third of the whipped cream to the cream cheese mixture and stir it in to loosen. Then gently fold in the rest with a spatula, using big, slow strokes from the bottom up, until no white streaks remain.

Folding keeps the air in the cream, which makes the cheesecake light and helps it set.

Step 5: Fill and Chill

Spread the filling over the crust and smooth the top.

Cover and refrigerate for at least 6 hours, or overnight for the best, cleanest slices.

Step 6: Add the Topping

When the cheesecake is firm, warm the ½ cup Biscoff spread in the microwave for 15–20 seconds until runny but not hot. Pour it over the cheesecake and spread it to the edges.

Chill 15–20 minutes to set the topping.

Decorate with whole or halved Biscoff cookies, cookie crumbs and swirls of whipped cream.

Step 7: Slice and Serve

Run a thin knife around the edge, then release the springform ring.

For clean slices, dip a sharp knife in hot water, wipe it dry, and cut. Clean and dip the knife again between each slice.

Tips for a Perfect No-Bake Cheesecake

• Use block cream cheese at room temperature.
• Whip cream to stiff peaks.
• Fold gently.
• Chill overnight for the firmest set.
• Warm topping, not hot, so it doesn't melt the filling.

Common Problems

The cheesecake didn't set. Tub cream cheese was used, the cream wasn't whipped enough, or it wasn't chilled long enough. Chill longer, or freeze for 1–2 hours before slicing.

Lumpy filling. The cream cheese was too cold. Next time soften it fully. Small lumps can sometimes be beaten smooth before adding the cream.

Crust is crumbly. It needed more butter or more pressing. Press firmly and chill well.

Topping melted the filling. The spread was too hot. Let it cool slightly before pouring.

Variations

• Mini cheesecakes: Use a muffin tin with paper liners. Makes about 18. Chill 4 hours.
• Cheesecake jars: Layer crumbs, filling and topping in small jars. No slicing needed.
• Crunchy: Use crunchy Biscoff spread in the filling.
• Chocolate Biscoff: Drizzle melted chocolate on top.
• Lighter: Replace ¼ of the cream cheese with thick Greek yogurt (the texture will be slightly softer).

Make Ahead

This is a great make-ahead dessert. Make it 1–2 days before serving and add the decoration on the day you serve it.

Storage

Fridge: Covered, up to 4–5 days.

Freezer: Wrap well (without cookie decorations) and freeze up to 2 months. Thaw overnight in the fridge. Add fresh cookies after thawing.

Allergy Note

This dessert contains dairy and wheat (in the cookies). Biscoff cookies and spread do not contain eggs or nuts in most countries, but always check the label.

Nutrition Estimate

Per slice (1/12 of the cheesecake):

• Calories: about 470
• Protein: about 5 g
• Carbohydrates: about 38 g
• Sugar: about 26 g
• Fat: about 33 g

FAQs

Can I make it without a springform pan?

Yes. Use a pie dish or square pan lined with parchment, and serve slices straight from the dish.

Why didn't my no-bake cheesecake set?

Usually tub cream cheese, under-whipped cream or not enough chill time. Chill overnight or freeze for 1–2 hours.

Can I use Biscoff spread for the crust instead of butter?

Butter works best because it hardens when cold. Spread alone makes a softer crust.

Is this cheesecake eggless?

Yes. There are no eggs in this recipe.

Can I freeze Biscoff cheesecake?

Yes, for up to 2 months. Thaw overnight in the fridge.

Can I make it a day ahead?

Yes. It's actually better made a day ahead, since it sets firmer overnight.

More Recipes to Try

• No Bake Keto Peanut Butter Chocolate Pie (coming soon)
• Authentic Italian Tiramisu Without Alcohol (coming soon)
• Easy Caramel Sauce Without Heavy Cream (coming soon)
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A Final Note

Soften the cream cheese, whip the cream to stiff peaks, fold gently and chill overnight. That's all you need for a creamy, crowd-pleasing Biscoff cheesecake without turning on the oven.