If you’ve ever stared longingly at cheesecake recipes but hesitated at the thought of turning on the oven, I’ve got your perfect solution right here. My no-bake Biscoff cheesecake is the dessert dream you didn’t know you needed—creamy, comforting, and packed with that irresistible cookie butter flavor we all love. I’ve been making no-bake desserts for years (especially during summer when the oven feels like enemy territory), and this one always disappears faster than a jar of Biscoff spread in my house.

What makes this recipe special? It’s shockingly easy—just mix, chill, and devour. The crust comes together with crushed Biscoff cookies and butter (no fancy techniques here), while the filling whips up in minutes with cream cheese, powdered sugar, and glorious swirls of cookie butter. The best part? You can make it ahead, so when dessert cravings hit, your fridge’s already stocked with sweet, spiced perfection.

Why You’ll Love This No-Bake Biscoff Cheesecake

Trust me, this cheesecake checks all the boxes:

No oven drama: Skip the water baths and cracked tops—this beauty sets in the fridge while you relax
Creamy dreaminess: That whipped cream folded into the Biscoff filling creates clouds of spiced perfection
Make-ahead magic: Whip it up in the morning (or midnight snack attack) and let the fridge do the work
Cookie butter bliss: Every bite delivers that warm, caramelized Biscoff flavor we’re all obsessed with

Seriously, it’s like eating cookie butter straight from the jar—but fancier and totally acceptable to serve to guests.

Ingredients for No-Bake Biscoff Cheesecake

Gather these simple ingredients—you probably have some already—and let’s make magic happen. I promise, every single one plays a key role in creating that perfect Biscoff cheesecake texture we’re after.

For the crust (the crunchy foundation):

2 cups crushed Biscoff cookies (about 24 cookies—snack on a few while crushing!)
6 tbsp melted butter (salted or unsalted both work—I prefer salted for balance)

For the filling (the creamy dream):

16 oz cream cheese, softened (leave it out for at least 30 minutes—this is crucial!)
1 cup powdered sugar (sift it if yours is lumpy)
1 tsp vanilla extract (real stuff only—imitation just won’t do it justice)
1 cup Biscoff spread (cookie butter—I won’t judge if you buy an extra jar for spooning)
1 1/2 cups heavy whipping cream, cold (straight from the fridge for best whipping)

For topping (because we’re fancy like that):

1/2 cup melted Biscoff spread (for that gorgeous drizzle)
Extra Biscoff cookies & whipped cream (for garnish—go wild with your decorating!)

Equipment You’ll Need

You won’t need much to make this dreamy cheesecake—just a few trusty tools from your kitchen. Grab these before you start:

9-inch springform pan (the hero that lets you release that perfect slice)
Electric mixer (hand or stand—both work for whipping cream and blending filling)
Rubber spatula (for scraping every last bit of that delicious filling)
Measuring cups/spoons (no eyeballing—we want perfect balance)

That’s it! No fancy gadgets required—just simple tools for simple deliciousness.

How to Make No-Bake Biscoff Cheesecake

Okay, let’s get to the fun part—making this dreamy dessert! Don’t let the fancy look fool you; it’s seriously simple. Just follow these steps, and you’ll have a showstopper cheesecake that’ll make everyone think you’re a pastry pro.

Step 1: Prepare the Crust

First, grab your crushed Biscoff cookies and melted butter—mix them together until they look like wet sand. Press this heavenly mixture firmly into your springform pan (I use the bottom of a measuring cup to get it nice and even). Pop it in the fridge for 15 minutes while you make the filling—this helps the crust set so it won’t crumble when we add the good stuff.

Step 2: Make the Cheesecake Filling

Now for the magic! Beat your softened cream cheese until it’s smooth—no lumps allowed! Add powdered sugar and vanilla, then mix in that glorious Biscoff spread. In another bowl, whip the cold heavy cream until stiff peaks form (this is key for that airy texture). Gently fold the whipped cream into the Biscoff mixture—take your time here! We want to keep all that fluffiness intact. The filling should be light and dreamy when you’re done.

Step 3: Assemble and Chill

Pour that luscious filling over your chilled crust and smooth the top with a spatula. Here’s the hard part—walk away! Let it chill in the fridge for at least 6 hours (overnight is even better). I know it’s tempting, but don’t peek! This patience pays off with the perfect sliceable texture.

Step 4: Add Toppings and Serve

The grand finale! Melt some extra Biscoff spread (just 30 seconds in the microwave does the trick) and drizzle it artfully over the top. Add dollops of whipped cream and whole Biscoff cookies for that bakery-worthy look. When slicing, run your knife under hot water first—it glides through like butter. Now try not to eat the whole thing in one sitting (no promises though).

Tips for the Perfect No-Bake Biscoff Cheesecake

After making this cheesecake more times than I can count (blame my sweet tooth), I’ve picked up some foolproof tricks:

Keep everything COLD: That heavy cream? Straight from the fridge. Warm cream won’t whip properly, and we need those stiff peaks!
Fold, don’t mix: When combining whipped cream with the Biscoff mixture, use gentle folding motions—overmixing deflates all that airy goodness.
Patience is key: Let it chill the full 6 hours (or overnight). Cutting into it early means a sad, soupy mess—we want perfect slices!
Room temp cream cheese: Softened cream cheese blends smoothly without lumps—30 minutes on the counter does the trick.

Follow these, and you’ll get that dreamy texture every single time.

Ingredient Substitutions and Variations

Ran out of Biscoff cookies? No worries—this cheesecake is surprisingly adaptable! Here are my favorite swaps that still deliver amazing results:

Gluten-free: Use gluten-free cookies for the crust (I love Schär’s version) and check your Biscoff spread label—some are naturally GF!
Dairy-free: Swap cream cheese for vegan alternatives (Kite Hill works great) and use coconut cream instead of heavy whipping cream.
Cookie variations: Try graham crackers or vanilla wafers for the crust if you want something different—still delicious!

Pro tip: If using alternative spreads, pick ones with similar thickness to Biscoff for the right consistency.

Serving and Storage Suggestions

This no-bake Biscoff cheesecake is best served chilled—I like to let it sit at room temperature for just 5 minutes before slicing so the flavors really pop. Use a hot knife (dip it in warm water and wipe dry) for picture-perfect slices every time. Leftovers? Cover with plastic wrap and they’ll keep beautifully in the fridge for up to 3 days—if it lasts that long! No reheating needed, but feel free to add fresh whipped cream when serving leftovers to brighten it up.

Nutritional Information

Nutritional values are estimates only and may vary based on specific ingredients used. Each slice contains approximately 420 calories, 30g fat, and 25g sugar. Enjoy in moderation!

Frequently Asked Questions

Can I freeze this Biscoff cheesecake? Absolutely! Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving—the texture stays perfectly creamy.

How long does no-bake Biscoff cheesecake last? It keeps beautifully in the fridge for 3 days (if it lasts that long!). Just cover it well—those cookie butter flavors actually deepen over time.

Can I use a different pan if I don’t have a springform? You can use a regular pie dish, but slicing will be trickier. For clean slices, line the pan with parchment paper hanging over the edges to lift it out.

Why is my cheesecake filling runny? Three likely culprits: not enough chilling time (be patient!), overmixed filling (fold gently!), or warm ingredients (cold cream is key!). Stick to the recipe and you’ll nail it.

Irresistible No-Bake Biscoff Cheesecake in 6 Hours