Introduction

This no-bake Biscoff cheesecake is a delightful treat that combines the rich flavors of Biscoff cookies with a creamy, smooth filling. Perfect for warm days or when you want an easy, impressive dessert without turning on the oven.

A cheesecake with three distinct layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly brown biscuit crust, followed by a thick, creamy white middle layer, and topped with a smooth, glossy caramel-colored layer with gentle swirl patterns. Around the edge of the top layer is a ring of crushed brown crumbs. On one side of the cheesecake, two rectangular biscuit cookies rest partially overlapping. A slice is cut and lifted with a silver cake server, showing the clear separation and smooth textures of each layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups (370g) Biscoff cookie crumbs
¼ cup (50g) packed brown sugar, light or dark
12 tablespoons (175g) unsalted butter, melted and cooled
2 (8 oz) blocks full fat cream cheese, at room temperature (16 oz/450g total)
¾ cup (97g) powdered sugar
1 cup (250g) Biscoff creamy cookie butter
1 teaspoon pure vanilla extract
1 ½ cups (360mL) heavy whipping cream, cold – straight from the fridge*
½ cup (125g) Biscoff creamy cookie butter (for topping)
Crushed Biscoff cookies (for topping)

Instructions

Step 1: Combine the Biscoff cookie crumbs, brown sugar, and melted butter in a bowl. Mix until well combined and the mixture holds together when pressed.
Step 2: Press the crust mixture firmly and evenly into the base of a 9-inch (23cm) springform pan. Chill in the refrigerator while preparing the filling.
Step 3: In a large bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, Biscoff cookie butter, and vanilla extract, and beat until well incorporated.
Step 4: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture until fully combined, keeping the texture light and airy.
Step 6: Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
Step 7: Before serving, warm the remaining Biscoff cookie butter slightly to soften and drizzle over the cheesecake. Sprinkle crushed Biscoff cookies on top for added crunch.
Step 8: Slice with a warm knife for clean cuts and enjoy your creamy, no-bake Biscoff cheesecake!

Tips & Variations

Use chilled heavy cream straight from the fridge to ensure it whips up properly.
For a lighter texture, fold in additional whipped cream or substitute half the cream cheese with Greek yogurt.
Add a pinch of cinnamon or nutmeg to the crust for a warm spice twist.
Try topping with fresh berries or a drizzle of chocolate sauce for extra flavor contrast.

Storage

Store the cheesecake in the refrigerator covered tightly with plastic wrap or in a sealed container for up to 3 days. For best texture, consume within this time. To serve, you can let it sit at room temperature for 10 minutes or warm your knife before slicing to achieve clean pieces. This cheesecake is not recommended for freezing as it may affect the creamy texture.

How to Serve

A slice of layered pie sits on a white plate placed on a white marbled surface. The base layer is a thin, dark brown crumb crust. Above this is a thick, creamy beige layer mixed with a crunchy-looking darker brown crumb layer in the middle. On top is a smooth, glossy milk chocolate layer with gentle, curved wave patterns. The upper edge of the slice is sprinkled with coarse brown crumbs, adding texture. Scattered crumbs are visible on the white marbled surface 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 cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or any spiced cookies you prefer. Just adjust the quantity and brown sugar accordingly to match the sweetness and texture.

Do I have to chill the cheesecake overnight?

While chilling overnight is ideal for the best texture and flavor, a minimum of 4 hours in the refrigerator is sufficient for the cheesecake to set properly.