No-Bake Biscoff Cheesecake is quick, creamy, and perfect for holidays. A buttery Biscoff crust holds a rich cookie butter cheesecake filling with melted chocolate mixed into the whipped cream, all finished with a warm Biscoff drizzle on top. No oven needed, just a little patience while it chills.
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No-Bake Biscoff Cookie Butter Cheesecake Recipe
The crust is just crushed Biscoff cookies and butter, pressed into a springform pan and chilled while the filling comes together. Whipped cream folded into the cream cheese base is what keeps this light instead of dense, and the melted chocolate gets mixed into that whipped cream before it goes in, so it runs through the filling instead of sitting in one spot.
It needs a real chill, at least 6 hours and ideally overnight, but the hands on time is only about 30 minutes. This is a make ahead dessert by design.
Ingredients
- Biscoff cookies - crushed fine for the crust, with extra set aside for the crunchy garnish on top.
- Unsalted butter - melted and mixed into the crushed cookies, this is what holds the crust together once it chills.
- Cream cheese - softened fully before mixing, it is the base the whole filling is built on.
- Granulated sugar - just enough to sweeten the filling without competing with the Biscoff flavor.
- Biscoff spread - the star ingredient, used in both the filling and the warm topping, this is where all the cookie butter flavor comes from.
- Vanilla extract - a small amount that rounds out the sweetness in the filling.
- Heavy cream - whipped to soft peaks and folded into the filling for a lighter texture, then warmed separately with more Biscoff spread to make the topping.
- Dark chocolate chips - melted and mixed into the whipped cream before it is folded into the filling, optional but this is where the chocolate flavor comes from.
- Chocolate shavings - for the finish on top, along with more crushed cookies.
Julia's Tip
Whip the cream to soft peaks, not stiff. Overwhipped cream gets grainy once it is folded into the cream cheese filling, and soft peaks fold in much more smoothly.
If you love a no bake treat with a cookie butter base, my chocolate peanut butter dessert is another easy, no oven option worth trying.
How To Make No-Bake Biscoff Cookie Butter Cheesecake - Step By Step Photos
- Mix the crushed Biscoff cookies with the melted butter and press into a springform pan. Chill while you make the filling.
- Beat the cream cheese and sugar together until smooth. Add the Biscoff spread and vanilla.
- In another bowl, whip the cold heavy cream to soft peaks. Mix in the melted chocolate, then fold this into the filling.
- Spread the filling over the crust. Add a sprinkle of crushed cookies in the middle if you like, then smooth the top.
- Chill for at least 6 hours or overnight, so it sets fully and slices clean.
- Warm the cream and Biscoff spread together until smooth, then pour over the chilled cheesecake.
- Top with crushed cookies and chocolate shavings, then slice and serve.
Want another easy no bake treat? My no bake chocolate treat uses a similar no oven approach.
What To Serve With No-Bake Biscoff Cookie Butter Cheesecake
- A hot cup of coffee or tea.
- Fresh berries on the side to cut the richness.
- More from my cozy fall dessert collection if you are building out a dessert table.
Tips
- Soften the cream cheese fully. Cold cream cheese leaves lumps that beating alone will not fix.
- Fold, do not stir, the whipped cream in. Stirring deflates it, folding keeps the filling light.
- Give it the full chill time. Cutting it short leaves you with a soft, messy slice instead of a clean one.
- Warm the topping gently. Low heat keeps it smooth and pourable without breaking the cream.
Variations
- Leave out the chocolate. Skip the melted chocolate in the whipped cream for a plain Biscoff cheesecake.
- Make it a trifle. Layer crumbled crust, filling, and topping in individual glasses instead of a springform pan.
- Add some crunch. Fold chopped toasted pecans or hazelnuts into the filling along with the whipped cream.
- Make it individual. Divide the crust and filling into small jars or cups for single serving cheesecakes.
Can I Make This Ahead Of Time?
Yes, this is built for it. Make it up to 2 days ahead and keep it covered in the fridge. Add the topping and garnish the day you plan to serve it for the freshest look.
Why Is My No-Bake Cheesecake Not Setting?
Usually it just needs more time. A full 6 hours, or ideally overnight, is what lets the filling firm up enough to slice cleanly. Warm cream cheese or underwhipped cream can also leave it softer than expected, so make sure both are properly cold and whipped before combining.
How To Store No-Bake Biscoff Cookie Butter Cheesecake
- To Store. Keep covered in the fridge for up to 5 days.
- To Reheat. Not needed, serve straight from the fridge.
- To Freeze. Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before serving.
More No-Bake Desserts You'll Love
Before You Head Out
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Recipe Card
No-Bake Biscoff Cookie Butter Cheesecake
Ingredients
Equipment
Method
- Mix the crushed Biscoff cookies with the melted butter and press into a springform pan. Chill in the fridge while you make the filling.2 cups crushed Biscoff cookies
- Beat the cream cheese and sugar together until smooth. Add the Biscoff spread and vanilla and beat until combined.7 tablespoons unsalted butter, 16 ounces cream cheese, ½ cup granulated sugar
- In another bowl, whip the cold heavy cream to soft peaks. Mix in the melted chocolate, then fold this into the filling.¾ cup Biscoff spread, 1 teaspoon vanilla extract
- Spread the filling over the chilled crust. Add a sprinkle of crushed cookies in the middle if you like, then smooth the top.
- Chill for at least 6 hours or overnight, so it sets fully and slices clean.
- Warm the cream and Biscoff spread together until smooth, then pour over the chilled cheesecake.¾ cup heavy cream, ⅔ cup dark chocolate chips
- Top with crushed cookies and chocolate shavings, then slice and serve.
Notes
- Let the cream cheese soften fully: cold cream cheese leaves lumps in the filling no amount of beating fixes.
- Mix the chocolate into the whipped cream, not the whole filling: this keeps the chocolate evenly distributed in the light, airy part of the filling instead of sinking into the denser cream cheese base.
- Do not rush the chill. A shorter chill time means softer, messier slices. Overnight gives the cleanest cut.
- Storage: keep covered in the fridge for up to 5 days. It also freezes well, whole or in slices, for up to 2 months, thaw overnight in the fridge before serving.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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