This No-Bake Biscoff Cheesecake is made with Biscoff cookies, cream cheese, heavy cream, and Biscoff cookie butter spread. It has a crunchy cookie crust, a soft and creamy filling, and a smooth Biscoff topping.

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It is a great dessert to serve during the holidays, birthday parties, family gatherings, or weekend get-togethers. It’s also a nice to serve for Christmas dessert tables, potlucks, and special occasions. Since it needs several hours to chill, you can make it the night before and have it ready to serve the next day.

And for more cheesecake recipes, the recipes below are worth trying:

Ingredients You’ll Need:

Easy No-Bake Biscoff Cheesecake Process ingredients

1 (8.8 oz.) pack of Biscoff cookies
6 tablespoons unsalted butter, melted
1 1/4 cups heavy cream
14 ounces cream cheese
1 3/4 cups Biscoff spread, divided
Cool Whip, optional for topping
Extra Biscoff cookies, optional for topping

How to Make Easy No-Bake Biscoff Cheesecake

Easy No-Bake Biscoff Cheesecake Process Photo

Step 1: Prepare the crust. Reserve 4–5 Biscoff cookies for the topping and set them aside. Spray a springform pan with non-stick spray.

Crush the cookies. Add the remaining Biscoff cookies to a food processor and blend until they turn into fine crumbs.

Step 2: Add the butter. Pour the melted butter over the cookie crumbs and stir until everything is combined.

Step 3: Press the crust. Transfer the cookie mixture into your prepared springform pan. Press it firmly into the bottom and slightly up the sides. Place the crust in the freezer while you prepare the filling.

Step 4: Make the cheesecake filling. In a large mixing bowl, combine the heavy cream, cream cheese, and 1 cup of Biscoff spread. Mix until the filling is smooth, fluffy, and well combined.

Step 5: Add the filling. Pour the cheesecake mixture over the prepared crust. Use a spatula to spread it evenly.

Chill the cheesecake. Place the cheesecake in the refrigerator for at least 6 hours or overnight to allow the filling to set.

Step 6: Prepare the Biscoff topping. Before serving, microwave the remaining Biscoff spread for 15 seconds. Stir and heat for another 10 seconds if needed until it becomes smooth and pourable.

Add the cookie crumbs. Crush the reserved Biscoff cookies by hand to make small crumbs.

Step 7: Finish the topping. Pour the melted Biscoff spread over the cheesecake and spread it evenly. Sprinkle the crushed cookies on top.

Chill again. Return the cheesecake to the refrigerator for 1 more hour to allow the topping to set.

Step 8: Serve. When ready to serve, add Cool Whip and an extra Biscoff cookie on top if desired.

Important Recipe Notes

Use softened cream cheese: Let the cream cheese sit at room temperature before mixing. This helps create a smooth, creamy filling without lumps.
You can use creamy or crunchy Biscoff spread for the filling. Crunchy spread adds little cookie pieces throughout the cheesecake.
If you want a smooth Biscoff topping, use creamy spread. Crunchy spread will leave small cookie pieces on top.
Press the crust firmly: Make sure the cookie crumbs and melted butter are well combined. Press the mixture firmly into the bottom of the springform pan so the crust holds together when sliced.
Refrigerate the cheesecake for at least 6 hours or overnight. This helps the filling become firm enough to slice.
Warm the Biscoff spread gently: Microwave it in short intervals and stir between heating. This makes it easier to pour and spread without overheating.
Add toppings before serving: Cool Whip and extra Biscoff cookies are optional, but they make the cheesecake look nice when served.
Use a springform pan: This makes it easier to remove the cheesecake without damaging the crust or filling.
Keep it refrigerated: Since this is a no-bake cheesecake made with cream cheese and heavy cream, keep it chilled until ready to serve.

Prep Time:15

Chill Time:7

Total Time:7 15

Ingredients

1 8.8 oz. pack of Biscoff cookies
6 tablespoons unsalted butter melted
1 1/4 cups heavy cream
14 ounces cream cheese
1 3/4 cups Biscoff spread divided
Cool Whip optional for topping
Extra Biscoff cookies optional for topping

Instructions

Prepare the crust. Reserve 4–5 Biscoff cookies for the topping and set them aside. Spray a springform pan with non-stick spray.
Crush the cookies. Add the remaining Biscoff cookies to a food processor and blend until they turn into fine crumbs.
Add the butter. Pour the melted butter over the cookie crumbs and stir until everything is combined.
Press the crust. Transfer the cookie mixture into your prepared springform pan. Press it firmly into the bottom and slightly up the sides. Place the crust in the freezer while you prepare the filling.
Make the cheesecake filling. In a large mixing bowl, combine the heavy cream, cream cheese, and 1 cup of Biscoff spread. Mix until the filling is smooth, fluffy, and well combined.
Add the filling. Pour the cheesecake mixture over the prepared crust. Use a spatula to spread it evenly.
Chill the cheesecake. Place the cheesecake in the refrigerator for at least 6 hours or overnight to allow the filling to set.
Prepare the Biscoff topping. Before serving, microwave the remaining Biscoff spread for 15 seconds. Stir and heat for another 10 seconds if needed until it becomes smooth and pourable.
Add the cookie crumbs. Crush the reserved Biscoff cookies by hand to make small crumbs.
Finish the topping. Pour the melted Biscoff spread over the cheesecake and spread it evenly. Sprinkle the crushed cookies on top.
Chill again. Return the cheesecake to the refrigerator for 1 more hour to allow the topping to set.
Serve. When ready to serve, add Cool Whip and an extra Biscoff cookie on top if desired.