No Bake Biscoff Cheesecake

This No-Bake Biscoff Cheesecake has a buttery Biscoff cookie crust, a velvety cookie butter-infused filling, and a decadent melted Biscoff drip.

This cheesecake is an easy, impressive dessert that delivers a stable, bakery-quality texture without ever turning on the oven—perfect for any Biscoff lover.

More No-Bake Favorites: Try my 3-Ingredient No-Bake Cheesecake, No-Bake Mango Cheesecake, No-Bake Oreo Cheesecake, or these Mini No-Bake Cheesecakes.

Jump to:

Why this recipe works
What is biscoff?
Ingredients
Instructions
Expert Tips
Troubleshooting
Faq's
Storing
Freezing
Make-Ahead Instructions
Slicing and Serving
Substitutions
Variations
Equipment
📖 Recipe
💬 Comments

Why this recipe works

Triple Biscoff Impact: We layer the flavor by using crushed cookies in the crust, melted cookie butter in the cheesecake filling, and a pure Biscoff pour on top for maximum intensity.
Ultimate Stability: By using a specific ratio of full-fat cream cheese and whipped heavy cream, this cheesecake achieves a professional, sturdy set that slices cleanly without the need for gelatin or eggs.
No-Bake Ease: This recipe completely eliminates the risks of traditional cheesecakes—no oven temperatures to manage, no water baths, and zero chance of surface cracking.
Balanced Sweetness: While Biscoff is naturally sweet, we balance the filling with tangy cream cheese and a hint of salt to ensure every bite is rich rather than overwhelming.
Perfect Texture Contrast: The combination of the crunchy, spiced cookie base against the silky-smooth, velvet filling creates a bakery-quality mouthfeel in every forkful.

What is biscoff?

Biscoff is a brand of Speculoos, a Belgian spiced biscuit. It has a caramelized gingerbread flavor with notes of cinnamon. For this recipe, you will need:

Biscoff Spread: Also labeled as "Cookie Butter." This is used in the filling and the melted topping.

Lotus Biscoff Cookies: Used for the crunchy crust.

If you can't find the 'Lotus' brand, look for 'Cookie Butter' in the peanut butter aisle—Trader Joe’s and most generic brands work perfectly.

Top of biscoff cheesecake with a slice pulled away from the cheesecake.

Ingredients

Measure and prepare these ingredients before starting to ensure a smooth mixing process.

Biscoff Cookies: You’ll need these for the crust and optional garnishing. Lotus brand is classic, but any speculoos-style biscuit works.

Unsalted Butter: Melted to bind the crust. If using salted butter, omit the extra pinch of salt in the recipe.

Cream Cheese: Use full-fat blocks, not the spreadable tub version. Ensure it is at room temperature to avoid a lumpy filling.

Biscoff Spread: Also known as Cookie Butter. You will use this in the filling and melted as a pour-over topping.

Powdered Sugar: Provides sweetness and structure without the grittiness of granulated sugar.

Vanilla Extract: Enhances the warm cinnamon notes of the cookie butter.

Heavy Whipping Cream: Must be very cold to whip into stiff peaks, providing the lift and airiness for a no-bake set.

Instant Vanilla Pudding Mix (Optional): A professional secret for a perfectly stable, "non-moussy" cheesecake that holds its shape at room temperature.

Instructions

Prepare the Crust

Pulse the Biscoff cookies in a food processor until fine crumbs form. Alternatively, crush them in a zip-top bag with a rolling pin. In a mixing bowl, stir the crumbs with the melted butter until evenly coated.

Firmly press the mixture into the bottom of a prepared 9-inch pan. Place the pan in the freezer to firm up while you prepare the filling.

In a large bowl, combine the room-temperature cream cheese, powdered sugar, vanilla, and instant pudding mix. Beat with an electric mixer until smooth and creamy.

Add the Biscoff spread and sour cream to the bowl. Mix on medium speed until fully combined and no streaks remain.

Pour in the cold heavy cream. Whip the mixture until it becomes thick and holds its shape. Tip: The mixture should be sturdy enough to stand on its own.

Pour the filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 5 hours (or overnight) until fully set.

Gently release the cheesecake from the pan. Melt additional Biscoff spread until pourable, then spread it over the top using an offset spatula.

Garnish the edges with crushed Biscoff cookies for an extra crunch. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. Serve chilled and enjoy!

Expert Tips

Temperature is Key: Ensure your cream cheese is completely at room temperature before mixing to avoid tiny white lumps in your filling. Conversely, ensure your heavy cream is ice-cold so it whips to the necessary volume and stiffness.
Don't Over-Melt the Topping: When melting Biscoff spread for the drip, heat it in 15-second intervals. It should be pourable but not hot; if it’s too hot, it will melt the cheesecake layer underneath.
The "Double-Lined" Secret: For easy removal, line the bottom of your springform pan with parchment paper and lightly grease the sides with cooking spray or a thin layer of butter.
Achieve Professional Slices: To get those clean, bakery-style edges, dip a sharp knife into a tall glass of hot water, wipe it dry, and make your cut. Repeat the "dip and wipe" for every single slice.

Troubleshooting

Why is my cheesecake runny or soft? This usually happens if the heavy cream wasn't whipped to stiff peaks or if the cream cheese was a "tub" variety instead of a block.

The Fix: If it hasn't set after 5 hours, place it in the freezer for 1 hour before serving. This will firm up the fats enough to allow for clean slicing.

Why is the crust crumbling when I cut it? A crumbling crust is often caused by the crumbs being too coarse or not enough pressure being applied.

The Fix: Next time, ensure the cookies are processed into a fine "sand" texture and use the flat bottom of a measuring cup to pack the crust into the pan as firmly as possible.

Why is my filling lumpy? Lumps occur when cold cream cheese is beaten with other ingredients.

The Fix: If you see lumps forming, stop and let the bowl sit at room temperature for 20 minutes, then beat again. You can also pass the Biscoff spread through a microwave for 10 seconds before adding it to help it incorporate more smoothly.

The melted Biscoff topping is sticking to the knife. If the topping hasn't set properly, it can pull as you cut.

The Fix: Make sure the cheesecake is fully chilled before adding the melted Biscoff, then let the topped cheesecake sit in the fridge for another 20–30 minutes to allow the topping to stabilize.

Slice of no bake biscoff cheesecake with a bite missing.

Faq's

Can I make this without a springform pan?

Yes! You can use a deep 9-inch pie dish or a square baking pan lined with parchment paper. Note that it will be harder to remove, so you may need to serve it directly from the dish.

Do I have to use the instant pudding mix?

While the pudding mix is our "secret" for a perfectly stable, professional set, you can omit it. Just ensure you whip your heavy cream to very stiff peaks to maintain the structure and use full-fat cream cheese.

Is Biscoff the same as peanut butter?

No. While the texture is similar, Biscoff is made from spiced cookies and is nut-free. However, if you have a Biscoff allergy, peanut butter or almond butter can be used as a flavor variation.

Storing

Keep the cheesecake in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 5 days.

Freezing

To Freeze: This cheesecake freezes beautifully. Wrap the entire cheesecake (or individual slices) in a double layer of plastic wrap and a layer of foil. Freeze for up to 3 months.

To Thaw: Move the cheesecake to the refrigerator 24 hours before serving to let it thaw slowly and maintain its creamy texture.

Make-Ahead Instructions

Filling & Crust: Can be made 48 hours in advance. Keep refrigerated and covered in the pan.

Topping & Garnish: Add the melted Biscoff and crushed cookies the day of serving to ensure the topping is glossy and the cookies stay crunchy.

Serving Tip: Remove from the fridge 20 minutes before slicing to allow the Biscoff layer to soften for a clean cut.

Slicing and Serving

Heat the Knife: Dip a sharp knife in a tall glass of hot water for 10 seconds. Wipe & Cut: Wipe the blade dry and make one clean downward slice (don't saw).

Repeat: Wipe the blade clean and re-dip it in hot water after every single cut. Pro Tip: Take the cheesecake out of the fridge 15 minutes before slicing so the Biscoff topping softens slightly.

Lotus cheesecake on a cake platter with cookies on top.

Substitutions

Gluten-Free: Use Gluten-Free Graham Crackers or GF spiced biscuits for the crust. Note: Most Biscoff-style spreads contain wheat; verify the label or use a certified GF cookie butter.

Biscoff Spread: Use any Speculoos or Cookie Butter brand. For a different flavor with the same texture, use creamy Peanut Butter or Almond Butter.

Instant Pudding Mix: Omit if necessary, but ensure the heavy cream is whipped to stiff peaks for stability.

Variations

Caramel: Swirl salted caramel sauce into the filling or drizzle over the top.

Chocolate: Fold in mini chocolate chips or add a dark chocolate drizzle.

Banana: Layer sliced bananas over the crust before adding the filling.

Salted: Stir flaky sea salt into the melted Biscoff topping.

Mini Cheesecakes: Use a muffin tin with paper liners (reduce chill time to 2 hours).

Equipment

9-inch Springform Pan: Necessary for releasing the cheesecake without damaging the sides.
Food Processor: To achieve the fine, sandy texture needed for a stable crust.
Electric Hand Mixer: Ensures the filling is smooth and the cream is whipped to the correct volume.
Rubber Spatula: Essential for folding the mixture and scraping the bowl to ensure no lumps are left behind.
Offset Spatula: The best tool for leveling the filling and creating a smooth Biscoff topping.

More Biscoff Recipes to Try

Biscoff Butter Cookies: Soft, chewy, and loaded with chocolate chips and cookie butter.
Lotus Biscoff Donuts: Easy cake-style donuts with a smooth Biscoff glaze.
Biscoff Brownies: Fudgy, one-bowl brownies swirled with melted cookie butter.

Connect With Us

Review: Leave a rating and comment below if you enjoyed this recipe. Socials: Follow on Facebook, Instagram, and Pinterest. Save: Pin this recipe to Pinterest for later.

📖 Recipe