No Bake Biscoff Cheesecake

This no bake Biscoff cheesecake brings together the creamy richness of cheesecake with the warm caramelized spices of Biscoff cookies in a dessert that never needs the oven. It features a buttery Biscoff cookie crust and a smooth cream cheese filling infused with the iconic cookie spread flavor. Topped with crushed Biscoff cookies and a silky Biscoff spread drizzle, this cheesecake is a perfect treat for those who love cookie butter flavors but want an easy and quick dessert.

I first made this cheesecake on a lazy weekend and was amazed by how effortlessly it came together. Now it's my go to dessert for any occasion because my family keeps asking for more.

Ingredients

• Biscoff cookies for the crust: they lend the signature caramel and spice flavor pick fresh, crisp cookies for the best crunch
• Unsalted butter: to bind the crust melt it gently and ensure it is just warm so it coats the cookie crumbs evenly
• Biscoff cookie spread: to flavor the filling and topping lotus biscoff brand is ideal but any similar cookie butter spread will do
• Cold heavy whipping cream: chilling it beforehand helps it whip up fast and hold shape
• Full fat sour cream: adds tang and creaminess to balance the sweetness
• Full fat cream cheese: at room temperature for smooth blending without lumps this is the star ingredient for the cheesecake’s texture
• Powdered sugar (confectioners sugar): for sweetness sifting it before mixing makes it silky smooth
• Instant vanilla pudding powder: this is the secret to a stable firm no bake cheesecake without gelatin
• Vanilla extract: adds depth and rounds out the flavors beautifully

Instructions

Pulse the Cookies:

In a food processor pulse Biscoff cookies until you have fine crumbs. If you do not have a processor place cookies in a sealed plastic bag and crush them with a heavy cup until finely ground.

Mix the Crust:

Combine the cookie crumbs with the melted unsalted butter in a small bowl. Stir until the crumbs are fully coated and the mixture looks like wet sand.

Press into Pan:

Press this crumb mixture evenly and firmly into the bottom of a prepared 9 inch springform pan. Make sure the crust is compact so it holds well. Place the pan in the freezer to set while you prepare the filling.

Make the Filling:

In a large bowl beat the room temperature cream cheese powdered sugar vanilla extract and instant vanilla pudding with an electric mixer until smooth and creamy without lumps.

Add Biscoff and Sour Cream:

Add the Biscoff cookie spread and sour cream to the cream cheese mixture. Beat until well combined so you get a luscious smooth batter.

Whip Heavy Cream:

Pour in the cold heavy whipping cream and whip everything together until the mixture becomes thick and creamy holding its shape. This whipping process incorporates air that helps the cheesecake set nicely.

Assemble:

Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula. Cover loosely and refrigerate for at least five hours or overnight to let it fully firm up.

Add Topping:

Once set gently release the cheesecake from the pan. Warm some Biscoff spread slightly and spread it over the top with an offset spatula. Sprinkle crushed Biscoff cookie crumbs around the edges for added texture and decoration.

Serve and Enjoy:

Slice with a warm knife dip in hot water and wipe dry for clean cuts and serve chilled.

The Biscoff cookie spread is my favorite ingredient because it packs all those warm spice notes and sweetness into one jar. When I first introduced this cheesecake to my family their eyes lit up with every bite it was like all our favorite cookie butter flavors wrapped into one heavenly dessert moment.

Storage Tips

Store your cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. It keeps its fresh flavor and creamy texture for about five days. If you want to enjoy it later it freezes beautifully wrapped in multiple layers of plastic wrap and foil for up to three months. To thaw just transfer it to the fridge overnight no microwave needed.

Ingredient Substitutions

To make this cheesecake gluten free swap the Biscoff cookies for gluten free biscoff style cookies or gluten free graham crackers. If you cannot find Biscoff spread any other spiced cookie butter or even speculoos spread can work in a pinch though the flavor may be slightly different. For a dairy free version try a vegan cream cheese and coconut cream whipped until fluffy though texture and taste will vary.

Serving Suggestions

This cheesecake pairs beautifully with a simple drizzle of caramel sauce or dollops of freshly whipped cream to dial up the indulgence. A scattering of toasted nuts or a sprinkle of cinnamon on top adds a lovely contrast. Try serving with a cup of strong coffee or chai tea to complement the spicy sweetness in the cheesecake layers.

Chill the cheesecake thoroughly before slicing for the best texture. It is an easy impressive dessert to make ahead for gatherings.

Common Questions About the Recipe

→ Can I substitute the Biscoff spread?

Yes, you can use any cookie butter spread as an alternative, though traditional Biscoff offers the signature caramel and cinnamon flavors.

→ How long does this dessert keep in the fridge?

Stored in an airtight container, it stays fresh for up to 4 days in the refrigerator.

→ Why might the dessert not set firmly?

Insufficiently whipped cream or overmixing the filling can cause a softer texture. Whipping cream to stiff peaks helps stability.

→ What key ingredients provide the creamy texture?

Full-fat cream cheese, sour cream, and cold heavy cream create a rich, velvety filling with smooth consistency.

→ Can this dessert be frozen?

Yes, freeze wrapped tightly for up to 3 months. Thaw overnight in the fridge before serving.