This no bake Biscoff cheesecake is made with biscoff crust, creamy biscoff cheesecake filling, biscoff spread, and biscoff cookie crumbs.
Biscoff cheesecake is a delectable dessert that combines the rich and creamy texture of traditional cheesecake with the irresistible flavor of Biscoff cookies.
This indulgent treat features a buttery Biscoff cookie crust, topped with a luscious cream cheese filling infused with hints of caramel and cinnamon.
The smooth and velvety cheesecake is perfectly balanced by the crunchy texture of crushed Biscoff cookies sprinkled on top.
This lotus cheesecake is creamy, full of biscoff cookie flavor, and takes no time to prep.
One of our favorite things about this recipe is that you don’t have to turn your oven on! This easy cheesecake is every cookie butter lover’s dream.
For more no bake cheesecake recipes, check out my 3 ingredient no bake cheesecake, no bake mango cheesecake, no bake Oreo cheesecake, mini no bake cheesecake, no bake cheesecake, and no bake nutella cheesecake.
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Why this recipe works
- Biscoff flavor- this cheesecake is loaded with biscoff flavor from the biscoff crust, no bake cookie butter cheesecake filling, and creamy biscoff topping.
- Make-ahead friendly- this recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
- Texture- the texture of this cheesecake is extremely creamy and delicate and has a crunchy topping with the thick and delicious biscoff spread topping.
- Ease- this cheesecake can't get easier! It comes together in just one bowl and uses simple ingredients!
- No bake- This is a no-bake recipe! So there is no need to turn on the oven for this.
What flavor is biscoff?
Cookie butter, biscoff cookies, or biscoff spread is made with a lot of spices like cinnamon, cloves, nutmeg, allspice, and ginger. Biscoff has a delicious caramelly taste that is just addictive.
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it to desserts like cheesecakes, cakes, cookies, and more!
Ingredients
Before you start to make this cookie butter cheesecake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Biscoff cookies- we used biscoff cookies for this cake because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies.
These cookies are also known as speculoos cookies.
Butter- melt the butter in the microwave. we used unsalted butter for this recipe.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Powder sugar- is known as confectioners sugar. For a smoother buttercream, sift it before adding it to the butter.
Instant pudding- our secret ingredient to make this cheesecake stable without using gelatin.
Vanilla extract- for extra flavor.
Instructions
Pulse biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Transfer the pan to the freezer and let the crust firm up while you make the filling.
In a large mixing bowl, add the room-temperature cream cheese, powdered sugar, vanilla extract, and vanilla instant pudding, and mix with an electric hand mixer until creamy.
Add the biscoff spread, sour cream, and whip mix until well combined.
Add the cold heavy cream and mix until the mixture is well combined, thick, and creamy.
Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours.
Release the cheesecake from the pan and top the cheesecake with melted biscoff spread with an offset spatula.
Then sprinkle biscoff cookie crumbs around the edges, serve, and enjoy!
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not collapse.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.
Faq's
We like using classic biscoff lotus for this recipe, but if you don’t have biscoff lotus in your area, or are allergic to one of the ingredients, you can use any kind of cookie spread.
This cake will last for up to 4 days stored in the fridge in an airtight container.
This can happen if you didn't whip your cream to stiff peaks, and folded the batter too roughly which caused the air in the cream to deflate. The air in the cream that creates stiff peaks makes this cheesecake stable.
This cheesecake is made with biscoff spread, biscoff cookies, and other basic no bake cheesecake ingredients like cream cheese, heavy cream, sour cream, and sugar.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 5 days.
Freezing
To freeze this cheesecake let it set in the fridge for at least 5 hours. Freeze the cheesecake covered in a few layers of plastic wrap or foil.
This will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
Make it ahead of time
Make this in advance by making it according to the instructions. Let it chill in the fridge for 1-2 days.
Top the cheesecake with the topping of your choice and serve when you are ready to serve!
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the biscoff cookies with gluten free biscoff cookies or use gluten free graham crackers.
Variations
Mini cheesecakes- you can turn this cheesecake into mini no bake biscoff cheesecakes! Use the same instructions as my no bake mini cheesecakes and use this crust and cheesecake batter from this recipe.
Whipped cream- top this with freshly made whipped cream! Or top these with chocolate whipped cream, or Oreo whipped cream.
Crunchy cookie butter- you can make this recipe with crunchy cookie batter instead of the creamy kind.
Mini chocolate chips- for an extra crunch and delicious flavor, add mini chocolate chips. You can use either milk chocolate chips or mini white chocolate chips.
Equipment
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- You will also need a food processor to make the crust (if you do not want to use a plastic bag).
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this.
More biscoff recipes to try
Biscoff Butter Cookies- These biscoff butter cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, and biscoff cookies.
Lotus Biscoff Donuts- These lotus biscoff donuts are made with an easy cake-style biscoff batter and topped with a biscoff butter glaze and biscoff cookie crumbs.
Biscoff Brownies- These biscoff brownies are made in one bowl adapted from our fudgy brownies recipe, filled with biscoff butter, and topped with biscoff cookies.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
No Bake Biscoff Cheesecake
Ingredients
Crust:
- 2 cups Biscoff cookies
- ½ cup Butter melted
Filling:
- 16.35 oz Cream cheese room temp
- 1 cup Powder sugar
- 2 tablespoon Instant pudding
- 1 teaspoon Vanilla extract
- 1 ¼ cups Heavy cream cold
- ⅓ cup Sour cream
- ½ cup Biscoff spread (plus more for the top of the cheesecake)
To decorate
- 4 Biscoff cookies
- ⅓ cup Biscoff spread
Instructions
- Pulse biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Transfer the pan to the freezer and let the crust firm up while you make the filling.
- In a large mixing bowl, add the room-temperature cream cheese, powdered sugar, vanilla extract, and vanilla instant pudding, and mix with an electric hand mixer until creamy.
- Add the biscoff spread, sour cream, and whip mix until well combined.
- Add the cold heavy cream and mix until the mixture is well combined, thick, and creamy.
- Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours.
- Release the cheesecake from the pan and top the cheesecake with melted biscoff spread with an offset spatula.
- Then sprinkle biscoff cookie crumbs around the edges, serve, and enjoy!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not collapse.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.
Donna
My adult family loved this recipe! We are huge cookie butter fans. Other recipes don't do the flavor justice, but this one does! Even my grown daughter who will not eat cheese cake (or anything with cream cheese) ate two slices! My husband wouldn't let me send home leftovers with family members.
Kathleen
What flavor instant pudding???
RichandDelish
Vanilla.
Holly
Instant pudding?! What flavor?
RichandDelish
Vanilla flavor!
Karen
I pressed on metric for this recipe but nothing changed. Can you clarify for me please:-
500 what of cream cheese, ? 500g?
1 powder sugar - what does this mean?
?400 what of cream ? 400ml?
?10 what of gelatin powder, ? 10g/10 teaspoons...?
40 what of cold water? 40ml ?
Thank you.
RichandDelish
Sorry! I fixed it.
Sara
How much Biscoff spread? It’s not even listed in the recipe.
RichandDelish
Hi Sara! Sorry for the confusion. You will need 1/2 cup of melted biscoff spread. I will update the post. Enjoy!