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A perfectly plated slice of Biscoff Cheesecake sits on a white dish, garnished with crushed Biscoff cookies and a whole cookie.

Decadent No-Bake Biscoff Cheesecake

Indulge in this rich, creamy no-bake Biscoff cheesecake, featuring a crunchy Biscoff cookie crust, a luscious Biscoff-swirled cream cheese filling, and a delightful cookie crumble topping. Perfect for any special occasion or a sweet treat.
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Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff Crust
  • 250 g Biscoff cookies approx. 1 large package, finely crushed
  • 1/2 cup Unsalted butter melted
For the Cheesecake Filling
  • 24 oz Cream cheese full-fat, softened to room temperature
  • 1 cup Granulated sugar
  • 1 cup Smooth Biscoff cookie butter plus 1/2 cup for the swirl
  • 2 cups Heavy cream cold
  • 2 tsp Vanilla extract
  • 1/4 cup Powdered sugar
For the Topping & Garnish
  • 1/2 cup Smooth Biscoff cookie butter melted, for drizzle
  • 5-6 Biscoff cookies crushed, for crumble

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Small saucepan
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Biscoff Crust
  1. Lightly grease a 9-inch springform pan. If desired, line the bottom with parchment paper for easier removal.
  2. In a food processor, finely crush the Biscoff cookies until they resemble fine crumbs. Alternatively, place cookies in a Ziploc bag and crush with a rolling pin.
  3. Transfer the crushed cookie crumbs to a medium bowl. Pour in the melted unsalted butter and stir until well combined and the crumbs are moistened.
  4. Press the cookie mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly. Place the crust in the refrigerator to chill while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth, creamy, and lump-free (about 2-3 minutes). Scrape down the sides of the bowl as needed.
  2. Add 1 cup of smooth Biscoff cookie butter and vanilla extract to the cream cheese mixture. Beat on medium speed until fully incorporated and smooth.
  3. In a separate clean, large mixing bowl, pour the cold heavy cream and powdered sugar. Beat on high speed with an electric mixer until stiff peaks form (about 3-5 minutes). Be careful not to overbeat, or it will curdle.
  4. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream in two additions until just combined and no streaks of whipped cream remain. Do not overmix.
Assemble and Chill the Cheesecake
  1. Pour the cheesecake filling over the chilled Biscoff crust in the springform pan. Use a spatula to spread it evenly and smooth out the top.
  2. In a small microwave-safe bowl or saucepan, gently melt the remaining 1/2 cup of Biscoff cookie butter until it's pourable (about 30-60 seconds in the microwave, stirring halfway).
  3. Drizzle the melted Biscoff cookie butter over the top of the cheesecake. Use a knife or a skewer to gently swirl the cookie butter into the cheesecake batter, creating decorative patterns.
  4. Cover the springform pan tightly with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight, until the cheesecake is fully set.
Decorate and Serve
  1. Once thoroughly chilled, carefully remove the springform pan sides. You can run a thin knife around the edge of the cheesecake before releasing the spring to ensure clean sides.
  2. Before serving, melt the additional 1/2 cup of Biscoff cookie butter for drizzle. Drizzle liberally over the top of the cheesecake.
  3. Crush the additional 5-6 Biscoff cookies and sprinkle them over the top of the cheesecake for extra texture and flavor.
  4. Slice with a hot, clean knife (wiping it between slices for best results) and serve immediately. Store any leftover cheesecake in an airtight container in the refrigerator.

Notes

For best results, ensure your cream cheese is at true room temperature; this prevents lumps in your filling. Do not skip the chilling time, as it's crucial for the cheesecake to set properly. If you want a firmer crust, you can bake it for 8-10 minutes at 350°F (175°C) before chilling, but it's not strictly necessary for this no-bake recipe.