This no bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
This lotus cheesecake is creamy, full of biscoff cookie flavor, and takes no time to make. 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.
If you love cheesecake recipes as we do, you should check out our mango cheesecake, Nutella cheesecake, Oreo cheesecake, and our Biscoff cheesecake. You will love all of these recipes!
Why this recipe works
- There is no baking involved.
- This recipe uses super simple ingredients.
- Everyone’s favorite dessert. I mean, who doesn’t like cheesecake?
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
- Topped with biscoff spread.
- Comes together in under 30 minutes.
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 into 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.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Butter-Â melt the butter in the microwave. we used unsalted butter for this recipe.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
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 confessional sugar. For a smoother buttercream, sift it before adding it to the butter.
Vanilla extract- for extra flavor.
Gelatin powder- we use gelatin powder to stabilize the cake. You will need 10 grams of gelatin powder.
Cold water- we mix the gelatin powder with cold water in order to activate the gelatin. You will need 40 grams of cold water.
Instructions
Step 1: Start by making the crust: pulse biscoff cookies in a food processor until fine crumbs form.
Step 2: While the food processor is working, gradually add the melted butter.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Step 3: Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
Step 4: In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
Step 5: Add the biscoff spread and whip it until the cream cheese and the biscoff spread is fully combined.
Step 6: In a separate medium-sized mixing bowl, add the heavy cream, powder sugar, and vanilla extract and whip with an electric hand mixer until medium to stiff peaks form.
Step 7: Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
Step 8: Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture. Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
Step 9: Release the cheesecake from the pan and top the cheesecake with melted biscoff spread with an offset spatula, we like adding drips around the edges of the cake.
Step 10: Then sprinkle biscoff cookie crumbs around the edges of the cake and place a whole cookie in the middle. (see in the video)
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.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not collapse.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft.
- 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.
We use gelatin to stabilize this cake, but it’s not a must. Keep in mind that the cake will be more on the loose side. If you don’t want to use gelatin in the cake, we suggest freezing the cake, let the cake defrost for 1-2 hours in the fridge before serving.
We like decorating our cheesecake with melted biscoff spread on top, and then we like to sprinkle biscoff cookie crumbs around the edges of the cake.
Another option for decoration is to pipe dollops of whipped cream around the edges of the cake and top each whipped cream dollop with a biscoff cookie.
This cake will last for up to 4 days stored in the fridge in an airtight container.
More cheesecake recipes to try:
Nutella cheesecake- This no-bake Nutella cheesecake is rich in Nutella flavor, creamy silky smooth with a texture that is melt in your mouth delicious. This no-bake Nutella cheesecake is extremely easy to make and requires simple ingredients.
Mango cheesecake– This no-bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.
Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops, and more Oreos!
Mini burnt basque cheesecake- Yes, this cake is intentionally "burnt" with a slightly burnt caramelly flavor that adds so much to this cheesecake.
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📖 Recipe
No Bake Biscoff Cheesecake
Ingredients
Crust:
- 150 g Biscoff cookies
- 80 g Butter
Filling:
- 500 g Cream cheese
- 1 cup Powder sugar
- 400 g Heavy cream
- 1 teaspoon Vanilla extract
- 10 g Gelatin powder
- 40 g Cold water
- Pinch of salt
- ½ cup Biscoff spread (plus more for the top of the cheesecake)
Instructions
- Start by making the crust: pulse biscoff cookies in a food processor until fine crumbs form.
- While the food processor is working, gradually add the melted butter.
- Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
- Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
- In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
- Add the biscoff spread and whip it until the cream cheese and the biscoff spread is fully combined.
- In a separate medium-sized mixing bowl, add the heavy cream, powder sugar, and vanilla extract and whip with an electric hand mixer until medium to stiff peaks form.
- Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
- Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
- Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
- Release the cheesecake from the pan and top the cheesecake with melted biscoff spread with an offset spatula, we like adding drips around the edges of the cake.
- Then sprinkle biscoff cookie crumbs around the edges of the cake and place a whole cookie in the middle. (see in the video)
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.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not collapse.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft.
- 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.
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!