Go Back
+ servings
Slice pulled out from a no bake biscoff cheesecake.

No Bake Biscoff Cheesecake

Rich and delish
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.
5 from 2 votes
Prep Time 25 mins
Chill time 4 hrs
Total Time 4 hrs 25 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 513 kcal



  • 150 g Biscoff cookies
  • 80 g Butter


  • 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)


  • 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)


  • 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.


Calories: 513kcalCarbohydrates: 23gProtein: 5gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 113mgSodium: 219mgPotassium: 107mgSugar: 7gVitamin A: 1459IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Keyword biscoff cheesecake, biscoff cheesecake recipe, no bake biscoff cheesecake
Tried this recipe?Let us know how it was!