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–+ servings
Julia

No-Bake Biscoff Cookie Butter Cheesecake

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This No-Bake Biscoff Cheesecake is quick, creamy, and perfect for holidays. An easy, rich dessert made with cookie butter, a swirl of melted chocolate through the whipped cream, and a buttery Biscoff crust.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
For the Filling
For the Topping
  • ⅓ cup heavy cream
  • 3 tablespoons Biscoff spread
  • crushed Biscoff cookies and chocolate shavings for garnish
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Equipment

Method
 

  1. 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, 7 tablespoons unsalted butter
  2. Beat the cream cheese and sugar together until smooth. Add the Biscoff spread and vanilla and beat until combined.
    16 ounces cream cheese, ½ cup granulated sugar, ¾ cup Biscoff spread, 1 teaspoon vanilla extract
  3. In another bowl, whip the cold heavy cream to soft peaks. Mix in the melted chocolate, then fold this into the filling.
    ¾ cup heavy cream, ⅔ cup dark chocolate chips
  4. Spread the filling over the chilled crust. Add a sprinkle of crushed cookies in the middle if you like, then smooth the top.
    2 cups crushed Biscoff cookies
  5. Chill for at least 6 hours or overnight, so it sets fully and slices clean.
  6. Warm the cream and Biscoff spread together until smooth, then pour over the chilled cheesecake.
    ⅓ cup heavy cream, 3 tablespoons Biscoff spread
  7. Top with crushed cookies and chocolate shavings, then slice and serve.
    crushed Biscoff cookies and chocolate shavings

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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