No-Bake Biscoff Cheesecake Recipe – Creamy, Dreamy & Dangerously Easy

Now and then, a dessert comes along that makes you feel like a kitchen rockstar, without breaking a sweat. That’s this no-bake Biscoff cheesecake. It’s silky smooth, rich but not heavy, and has that caramelized cookie flavor that somehow makes people moan a little on the first bite. The best part? No oven. No water baths. Just whip, layer, chill, and impress. I first made this for a friend’s birthday on a whim, and now it’s the one dessert everyone begs me to bring to gatherings.

If you’re a fan of desserts that look luxe but are secretly easy (and who isn’t?), this cheesecake is about to become your new go-to. For more no-bake inspiration, check out this list of quick summer desserts from BBC Good Food—they’re packed with cool, creamy magic. But honestly? Start with this cheesecake. You might not need anything else for a while.

Ingredients for Biscoff Cheesecake

You only need a handful of simple ingredients to create this rich, creamy masterpiece. Here’s what goes into it:

For the Crust

• 200g Biscoff biscuits (about 1¾ cups crushed)
  These spiced, caramelized cookies form the perfect crumbly base. Crush finely for a firm crust or leave slightly chunky for texture.
• 80g unsalted butter, melted (about 5½ tablespoons)
  This binds the crumbs together. Make sure it’s fully melted to mix evenly.

For the Filling

• 300ml heavy cream (about 1¼ cups)
  This gives the cheesecake its fluffy, mousse-like texture. Whip until soft peaks form for best results.
• 500g cream cheese (about 2 cups)
  Full-fat cream cheese works best for richness and structure. Let it come to room temperature for smoother mixing.
• 100g powdered sugar (about ¾ cup)
  Sweetens the filling without making it gritty. You can adjust the amount slightly to taste.
• 100g Biscoff spread (about ⅓ cup)
  This is the star ingredient. Microwave it briefly to soften if needed—it blends in better that way.
• ½ tsp vanilla extract (optional)
  Adds a little depth and warmth. Not necessary, but a nice touch.

For the Topping

• 2–3 tablespoons Biscoff spread
  Warm it slightly and drizzle or spread over the chilled cheesecake for that glossy, drool-worthy finish.
• Extra crushed Biscoff cookies
  Sprinkle on top for crunch, color, and cookie drama. Use as much as your heart desires.

How to Make No-Bake Biscoff Cheesecake (Step-by-Step)

This dessert feels fancy, but it’s delightfully foolproof. No baking, no gelatin, no stress. Just mix, chill, and slice into creamy bliss.

Step 1: Make the Biscoff Crust

Start by crushing the Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter until the texture resembles wet sand.

Press the mixture firmly into the base of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it down evenly. Pop it in the fridge while you work on the filling.

Step 2: Whip the Cream

In a large mixing bowl, whip the heavy cream until it forms soft peaks. You want it light and airy but still holding shape.

Step 3: Mix the Cheesecake Base

In another bowl, beat the cream cheese, powdered sugar, Biscoff spread, and vanilla (if using) until smooth and creamy. Make sure there are no lumps—room temperature cream cheese makes this easier.

Step 4: Combine and Layer

Gently fold the whipped cream into the Biscoff-cheese mixture. Do this slowly to keep the air in the filling—this is what makes it so light and dreamy.

Pour the filling over your chilled crust. Smooth the top with a spatula and tap the pan lightly on the counter to release any air bubbles.

Step 5: Chill Until Set

Refrigerate for at least 6 hours, or overnight if you can. The longer it chills, the better it sets and slices.

Step 6: Decorate and Serve

Before serving, warm a few spoonfuls of Biscoff spread and drizzle or spread it over the top. Sprinkle with extra crushed cookies for texture and a little flair.

Slice, serve, and watch it disappear.

Tips & Flavorful Variations

Swaps & Substitutions

• No Biscoff? Use graham crackers or digestive biscuits for the base, and swap Biscoff spread with cookie butter (like Trader Joe’s Speculoos).
• Lighten It Up: Use low-fat cream cheese or swap heavy cream for whipped coconut cream for a dairy-light version (just note, texture may vary).
• Nutty Twist: Add crushed pecans or walnuts to the crust for extra crunch and depth.

Flavor Variations

• Chocolate Drizzle: Melt dark or milk chocolate and drizzle over the top for a sweet, rich contrast to the spiced cookie flavor.
• Cinnamon Boost: Add ½ tsp ground cinnamon to the filling or crust to amplify the cozy, spiced vibes.
• Salted Caramel Layer: Swirl in a thin layer of salted caramel between the crust and filling for an extra indulgent touch.

Mini Cheesecakes

Make individual portions using a muffin tin lined with cupcake wrappers. Perfect for parties or gifting—no slicing required.

Storage Tips

• Fridge: Keep tightly covered and refrigerate for up to 5 days.
• Freezer: You can freeze it (without the topping) for up to 1 month. Wrap tightly, then thaw overnight in the fridge before decorating and serving.

🥄 Pro Tips

• Let the cheesecake sit at room temp for 10 minutes before slicing for cleaner cuts.
• Use a hot knife (run under warm water and wiped dry) to slice neatly without dragging crumbs through the filling.

Serving Suggestions

Whether it’s a weekend dinner or a festive dessert table, this Biscoff cheesecake brings instant wow-factor. Here are a few ways to serve it up beautifully:

Keep It Classic

Serve chilled straight from the fridge with a clean, sharp slice. The spiced cookie base and creamy filling are rich enough to stand alone—no extras needed.

Add a Fruity Contrast

Balance the caramel and spice with a fresh twist:

• Top with sliced strawberries, raspberries, or a drizzle of berry compote
• Add a spoonful of lemon curd or citrus zest for brightness

Perfect Pairings

This cheesecake loves to be served with:

• A cup of coffee or espresso
• A scoop of vanilla or cinnamon ice cream
• Chai tea or a spiced latte for complementary flavors

For a Party or Gathering

Garnish with extra crushed Biscoff cookies and serve on a cake stand with a drizzle of melted Biscoff on the side for guests to spoon over their slice.

Turn It Into a Birthday Cake

Pipe whipped cream or buttercream rosettes around the edge and add festive sprinkles or a caramel drip—yes, it’s fancy, but still secretly no-bake!

Frequently Asked Questions

1. Can I make Biscoff cheesecake ahead of time?

Absolutely! It’s actually better if made a day in advance. The flavors deepen, and the filling sets perfectly. Just keep it covered in the fridge until ready to serve.

2. Can I freeze this cheesecake?

Yes—wrap it tightly (without the topping) and freeze for up to a month. Thaw overnight in the fridge, then add the Biscoff spread and crushed cookies before serving.

3. Do I have to use a springform pan?

It’s ideal because it makes releasing the cheesecake easier and gives that perfect edge. But in a pinch, you can use a deep pie dish or square pan lined with parchment.

4. Can I make it gluten-free?

Biscoff cookies contain wheat, so for a gluten-free version, use gluten-free speculoos-style cookies or graham crackers, and make sure all other ingredients are labeled GF.

5. Why won’t my cheesecake set properly?

The most common reasons are under-whipping the cream or using low-fat cream cheese. Make sure your whipped cream holds soft peaks and that you’re using full-fat ingredients for stability.

6. What’s the best way to slice it cleanly?

Use a hot, sharp knife—run it under warm water and wipe between each cut. This helps avoid dragging crumbs through the creamy filling.

Final Thoughts

This Biscoff cheesecake proves that impressive desserts don’t have to be complicated. With just a few ingredients and zero oven time, you can whip up a show-stopping treat that’s as dreamy to look at as it is to eat. Whether it’s for a cozy night in, a dinner party, or just because you need something sweet (right now), this no-bake cheesecake brings all the buttery, spiced, caramel joy—minus the stress.

If you’re as hooked on creamy, no-bake desserts as I am, you’ll want to browse this collection of easy cheesecake recipes from Sugar Spun Run. But first, grab that Biscoff jar and make this one—you might not want to share.

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