No-Bake Biscoff Cheesecake: A Creamy, Spiced Delight

There’s something magical about Biscoff—its warm, caramelized spiced flavor is irresistible. Now, imagine that transformed into a rich, creamy, and utterly indulgent cheesecake. This No-Bake Biscoff Cheesecake is the ultimate dessert for cookie butter lovers. It’s smooth, velvety, and packed with the signature deep caramel and cinnamon notes of Biscoff cookies and spread.

Best of all? No baking required! That means no worrying about cracked tops or water baths—just mix, chill, and enjoy. Whether you’re serving it at a party or indulging in a personal treat, this cheesecake is sure to impress.

Let’s dive into this easy yet luxurious dessert!

Ingredients

Ingredient	Quantity
Biscoff cookies (for crust)	250g (about 30 cookies)
Unsalted butter (melted)	100g (7 tbsp)
Cream cheese (room temperature)	500g (18 oz)
Biscoff spread (smooth)	200g (¾ cup)
Powdered sugar	100g (¾ cup)
Heavy cream (cold)	250ml (1 cup)
Vanilla extract	1 tsp
Biscoff cookies (for decoration)	5-6 cookies
Melted Biscoff spread (for topping)	100g (⅓ cup)

Ingredient Notes & Substitutions

• Cream Cheese: Use full-fat cream cheese for the creamiest texture.
• Biscoff Spread: Can be swapped for another cookie butter, but Biscoff provides the most authentic flavor.
• Heavy Cream: Ensure it’s cold so it whips up properly. If unavailable, use whipping cream with at least 35% fat.
• Powdered Sugar: Avoid granulated sugar as it won’t dissolve as smoothly.

Equipment Needed

• Springform pan (8 or 9 inches): Essential for easy cheesecake removal.
• Food processor or rolling pin: To crush Biscoff cookies into fine crumbs.
• Mixing bowls: For combining the ingredients.
• Electric mixer (hand or stand mixer): To ensure a smooth and fluffy cheesecake filling.
• Spatula: For folding and spreading the mixture evenly.

Step-by-Step Instructions

Step 1: Prepare the Biscoff Crust

1. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
2. In a bowl, mix the crumbs with melted butter until it resembles wet sand.
3. Press the mixture firmly into the bottom of a springform pan, using the back of a spoon to compact it evenly.
4. Place in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the Biscoff spread and powdered sugar, mixing until fully incorporated.
3. In a separate bowl, whip the cold heavy cream with vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the cheesecake mixture, being careful not to deflate the air.

Step 3: Assemble & Chill

1. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
2. Cover and refrigerate for at least 6 hours (preferably overnight) to set completely.

Step 4: Add the Final Touches

1. Once set, drizzle melted Biscoff spread over the top.
2. Garnish with crushed Biscoff cookies or whole cookies around the edges for a beautiful presentation.
3. Slice, serve, and enjoy!

Tips & Variations

Pro Tips for Success

• Chill time matters: Don’t rush the chilling process! Overnight refrigeration ensures the cheesecake sets properly.
• Smooth cheesecake texture: Use room temperature cream cheese to prevent lumps.
• Fold gently: When incorporating whipped cream, fold gently to keep the cheesecake light and airy.

Delicious Variations

• Chocolate Biscoff Cheesecake: Add melted chocolate into the cheesecake filling for a rich twist.
• Mini Cheesecakes: Use a muffin tin with cupcake liners for individual portions.
• Nutty Biscoff Cheesecake: Add a sprinkle of crushed toasted nuts on top for a crunchy contrast.

Serving Suggestions

Best Ways to Serve

• Drizzle of Biscoff Spread: Warm it slightly and drizzle over the cheesecake for an extra indulgent touch.
• Whipped Cream Swirls: Pipe fresh whipped cream around the edges for a classic cheesecake look.
• Crushed Biscoff Sprinkle: Lightly sprinkle extra crushed cookies on top for texture.

Perfect Pairings

• Espresso or Coffee: The bitter notes contrast beautifully with the sweet, spiced flavors of the cheesecake.
• Chai Latte: The warm spices in chai complement the cinnamon and caramel undertones of Biscoff.
• Sweet Dessert Wine: A Riesling or Moscato pairs well with the creamy richness of the cheesecake.

Storage & Reheating

How to Store

• Refrigerator: Keep the cheesecake covered in the fridge for up to 5 days.
• Freezing: Slice into portions and wrap individually. Store in an airtight container for up to 2 months.

How to Serve After Storing

• From the fridge: Serve straight from the fridge for the best creamy texture.
• From the freezer: Let thaw in the fridge overnight before serving.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	~450 kcal
Carbohydrates	38g
Fat	30g
Protein	5g
Sugar	24g
Saturated Fat	18g

📌 Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

This No-Bake Biscoff Cheesecake is the perfect combination of creamy, rich, and spiced flavors with a buttery Biscoff crust. It’s incredibly easy to make and requires minimal effort while delivering maximum indulgence. Whether you’re a seasoned baker or a beginner, this recipe is guaranteed to become a favorite!

Give it a try, and don’t forget to share your creations. Drop a comment below or tag us on social media with your cheesecake masterpieces!