No Bake Biscoff Cheesecake - The Recipe Rebel (2024)

This No Bake Biscoff Cheesecake is made with a Lotus Biscoff cookie crust, a creamy Biscoff spread cheesecake filling, melted Biscoff cookie butter, and even more crushed Biscoff cookies! It’s a no bake cheesecake perfect for cookie butter lovers!

Are you a cheesecake lover who craves a sweet treat but doesn’t want to spend hours in the kitchen baking? This No Bake Biscoff Cheesecake is creamy, crunchy, and so delicious!

It’s loaded with crunchy Lotus Biscoff biscuits as well as Biscoff spread — this easy-to-make dessert is the perfect indulgence for any occasion.

Whether you’re hosting a party, or simply satisfying your sweet tooth, this recipe is sure to impress!

The best part is that it can be made in advance, so you have more time to gather with your guests.

We have a great love for No Bake Cheesecake Recipes — there are endless flavor possibilities!

Try my No Bake Peppermint Bark Cheesecake, No Bake Chocolate Cheesecake, No Bake Cookie Dough Cheesecake, No Bake Raspberry Cheesecake, or this No Bake Peanut Butter Cheesecake for more delicious desserts!

Ingredients Needed:

• Biscoff cookies: obviously, I recommend Biscoff cookies for this Biscoff cheesecake, but any hard, unfilled cookie will work in the same amount.You’ll need them for the crust and the topping.
• Butter: to bind the Biscoff biscuit base together. Both salted and unsalted butter work great!
• Cream Cheese: full-fat cream cheese blocks will give you the best consistency for the cheesecake filling. If you use low fat cream cheese you might find the cheesecake doesn’t set quite as well.
• Powdered Sugar: use any brand ofpowdered icing sugar to sweeten the filling.
• Cookie Butter: I used one 400-gram jar of cookie butter in this recipe for the filling and the topping. I recommend smooth, but crunchy will work as well.
• Heavy Cream: heavy whipping creamwill give the best creamy flavor and consistency in the filling and the topping.

How to Make No Bake Biscoff Cheesecake

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make crust: Combine the cookies and melted butter in a food processor. Press the crust mixture into the bottom of the springform pan and chill it in the fridge or freezer.
2. Make cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and biscoff spread and beat until combined.
3. Add whipped cream: Whip cream, then add it to the cream cheese mixture and mix on low speed until combined.
4. Add filling layer: Spread the cheesecake mixture onto the prepared crust and refrigerate. Don’t rush this step! A no bake cheesecake needs lots of time to chill to set properly.
5. Make Biscoff topping: Combine heavy cream and Biscoff cookie butter, then melt them in the microwave, periodically stirring to combine them together.
6. Add topping: Pour cooled Biscoff cream over the top of the cheesecake and refrigerate. Serve with whipped creamor crushed Biscoff cookies.

No Bake Biscoff Cheesecake FAQs

Tips and Notes

• Easy removal. Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
• Making Ahead. This delicious cheesecake only requires 30 minutes of hands-on time, but there’s a lot of chilling time in between each layer. I’d recommend making it a day ahead of your event, if not a couple days.
• Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.

No Bake Biscoff Cheesecake Variations

• Mix up the crust. You can use a store bought crust for this cheesecake, or use other types of cookie to make it. Try a Graham Cracker crust like in my Apple Crisp Cheesecakes, or use pretzels like in this No Bake Chocolate Peanut Butter Cheesecake with a Pretzel Crust.
• Use a different spread. You can use smooth or crunchy peanut butter in place of the cookie butter here, or use Nutella for a chocolatey flavor!
• Make it individual! You can make minis by prepping these cheesecakes in a muffin pan lined with paper liners, or make them in small jars. That way, you can pop the lid on and take along on a picnic!

Serving Suggestions

Top this decadent dessert with some Homemade Whipped Cream, or a scoop of ice cream.

My Butter Pecan Ice Cream, Coffee Ice Cream, or this Homemade Vanilla Ice Cream would go well with the warm flavors in this creamy cheesecake.

Also try it with a glass of Cold Brew Coffee, or a Caramel Frappuccino for a cooling pick-me-up treat!

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