No-bake Biscoff cheesecake made with cream cheese, cookie butter, and a buttery Biscoff crust. This easy dessert is perfect for holidays, birthdays, or anytime you’re craving a rich cheesecake with warm spiced cookie flavor. Includes tips for layering, whipping cream, and decorating with melted cookie butter.

This no-bake Biscoff cheesecake features a buttery cookie base, rich cookie butter cheesecake filling, and creamy whipped topping. It’s packed with the signature spiced flavor of Biscoff and makes an impressive dessert for any occasion—no oven required.

Table of Contents

Ingredients

For the Biscoff Base

300 g Biscoff cookies (about 1 packet + 6 cookies)
115 g (1 stick) unsalted butter, melted

For the Cheesecake Filling

750 g cream cheese (about 3⅓ x 8 oz blocks), room temperature
150 g (1½ cups) powdered sugar
375 g (1 jar) Biscoff cookie butter
470 ml (2 cups) heavy cream, cold
1 tsp vanilla extract

For Decoration

3 tbsp Biscoff cookie butter
235 ml (1 cup) heavy cream, cold
1 Biscoff cookie, crumbled

Instructions

1. Make the Biscoff Base

Crush the Biscoff cookies using a food processor or place them in a sealed bag and crush with a rolling pin.
Melt the butter and stir it into the crushed cookies until evenly combined.
Press the mixture firmly into the base of a springform cake pan. Set aside in the fridge while you make the filling.

2. Prepare the Cheesecake Filling

In a mixing bowl, whip the cold heavy cream until stiff peaks form. Set aside.
In a separate large bowl, beat the cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and well combined.
Stir in a spoonful of whipped cream to loosen the mixture, then gently fold in the remaining whipped cream until completely incorporated.
Pour the cheesecake filling over the cookie crust and smooth the top with a spatula.
Refrigerate the cheesecake overnight, or for at least 8 hours, to allow it to set.

3. Decorate the Cheesecake

Carefully remove the chilled cheesecake from the pan.
Microwave the Biscoff cookie butter for 15–20 seconds until melted and smooth. Transfer it to a piping bag and snip a small hole at the end.
Pipe a drip effect around the edges, then pour the rest on top and smooth it out.
Whip the additional cream and pipe swirls around the top.
Crumble one Biscoff cookie and sprinkle it over the whipped cream.

Tips

Use full-fat cream cheese for best texture and structure.
Make sure the cream is very cold before whipping to achieve stiff peaks.
Chill the cheesecake overnight for clean slices and a firm set.
For smooth decoration, let the melted Biscoff cool slightly before piping.

Variations and Substitutions

Crust: Use graham crackers or digestive biscuits if Biscoff isn’t available.
Spread: Any cookie butter (like Trader Joe’s Speculoos) works as a substitute.
Toppings: Add caramel drizzle, chocolate shavings, or crushed toffee for extra flair.
Mini cheesecakes: Portion into cupcake liners for individual servings.

FAQs

Can I freeze this cheesecake?
Yes, freeze the whole cheesecake (without whipped cream topping) for up to 1 month. Thaw in the fridge overnight before serving.

How long will it keep in the fridge?
It stays fresh for up to 4–5 days when stored in an airtight container.

Do I need gelatin?
No, the whipped cream provides enough structure for the cheesecake to set properly.

Serving Suggestions

Serve chilled with coffee or chai for a cozy dessert.
Garnish with extra Biscoff cookies for presentation at parties.
Pair with fresh berries or a caramel drizzle to balance the sweetness.

Why You’ll Love This Recipe

No oven required: Perfect for warmer days or no-fuss baking.
Biscoff flavor in every bite: Crust, filling, and topping.
Creamy and light texture: Thanks to whipped cream and cream cheese.
Great for make-ahead desserts: Chill overnight and serve the next day.