Introduction

This no-bake Biscoff cheesecake is a delightful treat featuring a crunchy Biscoff cookie crust and a creamy, luscious filling made with Biscoff cookie butter. Perfect for any occasion, it requires no oven time and is easy to prepare, delivering rich flavor and a smooth texture that everyone will love.

The image shows a round creamy cheesecake with a golden brown crumb crust forming the bottom layer. The cheesecake layer is thick, smooth, and pale beige in color. On top, there is a swirl of white whipped cream dollops evenly spaced around the edge. Drizzled over the whipped cream and edges of the cheesecake are golden caramel sauce streaks dripping slightly down the sides. Each whipped cream dollop is topped with a piece of crunchy caramelized nut or brittle, adding texture and a warm brown color contrast. The cake sits on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Biscoff cookie crumbs (About 24-26 cookies, crushed or one 8.8 oz package)

5 tbsp unsalted butter, melted

2 tbsp granulated sugar (optional)

1 pinch salt

16 oz cream cheese, softened to room temperature

1 cup Biscoff cookie butter spread

3/4 cup powdered sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon (optional)

1 1/2 cups heavy whipping cream, cold

1/2 cup heavy whipping cream (for topping)

1/4 cup Biscoff spread (for drizzling)

Extra Biscoff cookies, to taste (for decorating)

Instructions

Step 1: Crush the Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor.

Step 2: In a medium bowl, combine the cookie crumbs, melted butter, optional sugar, and a pinch of salt. Mix until the texture resembles wet sand.

Step 3: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.

Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Step 5: Add the Biscoff cookie butter spread to the cream cheese and mix until fully combined.

Step 6: Mix in the powdered sugar, vanilla extract, and optional ground cinnamon until smooth.

Step 7: In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Step 8: Pour the cheesecake filling over the prepared crust and smooth the top evenly.

Step 9: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the cheesecake set.

Step 10: For the topping, whisk together the remaining 1/2 cup heavy cream and 1/4 cup Biscoff spread in a medium bowl until smooth and fluffy.

Step 11: Carefully remove the cheesecake from the springform pan, drizzle the topping over the surface, and decorate with extra Biscoff cookies before slicing and serving.

Tips & Variations

For a stronger Biscoff flavor, add a little more cookie butter to the filling or drizzle generous amounts over each slice when serving.

You can substitute the Biscoff cookies with graham crackers or digestive biscuits if Biscoff is not available, though the flavor will differ.

Chill the heavy cream and bowl before whipping to achieve firmer peaks more easily.

For a lighter crust, reduce the butter slightly but make sure the crumbs still bind well when pressed.

Storage

Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. When ready to serve, let it sit at room temperature for about 10 minutes for easier slicing. Leftovers can be refrigerated again and are best consumed within a few days. This cheesecake is not suitable for freezing as the texture may change.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead. Refrigerate it overnight or for at least 6 hours to allow it to set properly. Making it ahead also helps the flavors develop better.

What can I substitute for Biscoff cookie butter?

If you don’t have Biscoff cookie butter, you can substitute with peanut butter or any other nut or seed butter, but the flavor will be different. For a similar spiced cookie taste, try using speculoos spread if available.