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Easy No-Bake Biscoff Cheesecake

This Biscoff Cheesecake is a creamy no-bake dessert made with a crunchy Biscoff cookie crust, smooth cream cheese filling, and a sweet Biscoff spread topping. It has little cookie pieces throughout the filling, making every slice full of Biscoff flavor. It's an easy make-ahead dessert for holidays, parties, or family gatherings.
Print Recipe
Easy No-Bake Biscoff Cheesecake
Prep Time:15 minutes
Chill Time:7 hours
Total Time:7 hours 15 minutes

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.
Servings: 8
Calories: 650kcal
Author: carlycampbell