Introduction

This No Bake Biscoff Cheesecake is a creamy, dreamy dessert that combines the rich flavor of Biscoff cookies with smooth cheesecake filling. Easy to prepare and perfect for any occasion, it requires no oven time and delivers maximum indulgence.

The image shows a round layered cake with a thick crumbly golden brown crust all around and crushed crumbs topping the edges. The cake cutout reveals three main layers: a bottom dense cookie crust, a thick creamy off-white middle layer, a thin dark brown crunchy middle streak, and a smooth lighter brown top layer with a shiny glaze. There is a whole rectangular biscuit placed on top near the edge. The cake sits on white parchment paper on a wood pedestal, surrounded by scattered broken and whole cookies on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 & 1/2 cups (370g) Biscoff cookie crumbs
1/4 cup (50g) packed brown sugar, light or dark
12 tablespoons (175g) unsalted butter, melted and cooled
2 (8 oz) blocks full fat Philadelphia cream cheese, at room temperature
3/4 cup (97g) powdered sugar
1 cup (250g) Biscoff creamy cookie butter
1 teaspoon pure vanilla extract
1 & 1/2 cups (360mL) heavy whipping cream, cold – straight from the fridge
1/2 cup (125g) Biscoff creamy cookie butter
Crushed Biscoff cookies, for topping

Instructions

Step 1: Line the bottom of a 9-inch springform pan with parchment paper and set aside.
Step 2: In a medium bowl, mix Biscoff cookie crumbs, brown sugar, and melted butter until combined and moistened.
Step 3: Drop about two-thirds of the crumb mixture into the pan. Press firmly with the bottom of a cup to pack the crust tightly on the bottom and about three-quarters up the sides.
Step 4: Place the pan in the fridge. Leave the remaining one-third of the crumb mixture at room temperature for later.
Step 5: In a large bowl, beat the cream cheese and powdered sugar on low speed until the sugar dissolves. Increase speed to medium-high and whip until smooth, about 1 minute.
Step 6: Scrape the bowl, then add 1 cup Biscoff cookie butter and vanilla extract. Mix until smooth, scraping the bowl again as needed.
Step 7: With the mixer on low, slowly drizzle in the cold heavy cream, mixing to combine. Pause every half cup to scrape the sides and ensure incorporation.
Step 8: Increase mixer speed to high and whip the filling until it thickens and leaves visible ripples from the beaters, about 2-3 minutes. Avoid overwhipping to prevent graininess.
Step 9: Remove the crust from the fridge. Spread half of the cheesecake filling evenly over the crust.
Step 10: Sprinkle the reserved crumb mixture evenly over the filling, then dollop and spread the remaining cheesecake filling on top carefully.
Step 11: Cover and chill the cheesecake in the fridge for at least 6 hours or overnight to set.
Step 12: Warm the remaining 1/2 cup Biscoff butter until liquid, using a microwave or low heat on the stove.
Step 13: Remove the chilled cheesecake from the pan and transfer to a serving plate.
Step 14: Pour the melted Biscoff butter over the cheesecake and spread evenly. Top with crushed Biscoff cookies if desired. Slice and enjoy.

Tips & Variations

Use full-fat cream cheese at room temperature for the smoothest filling.
Chill the heavy cream well before whipping to help it incorporate smoothly.
For an extra crunch, add chopped Biscoff cookies between layers.
If you prefer a lighter dessert, substitute half the heavy cream with whipped coconut cream.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat the Biscoff butter topping slightly before serving if it firms up too much. This cheesecake is best served chilled but can be allowed to sit at room temperature for 10-15 minutes for easier slicing.

How to Serve

A slice of creamy layered pie sits on a white plate with light circular patterns. The bottom layer is a dense, crumbly brown crust. Above that is a thick, light beige layer with bits of crumbly texture mixed in. On top of this is a smooth, glossy caramel-colored layer with a gentle wave pattern. The edge of the slice is topped with a rough, crumbly layer of golden brown crumbs. The white marbled surface below has scattered crumbs around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits, but the unique caramelized flavor of Biscoff is key to this recipe’s distinctive taste.

Do I need a springform pan?

A springform pan makes removing the cheesecake easier without damaging the crust or sides. If you don’t have one, line a regular cake pan with parchment paper and be careful when lifting the cheesecake out.