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No Bake Biscoff Cheesecake

Irresistible No Bake Biscoff Cheesecake That Everyone Will Love

This No Bake Biscoff Cheesecake combines creamy cheesecake with spiced cookie butter for an indulgent, easy dessert everyone will enjoy.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Biscoff Cookies Can substitute with any speculoos cookie.
  • 100 g Unsalted Butter Melted for mixing.
For the Filling
  • 500 g Cream Cheese (block) Use full-fat brick for optimal texture.
  • 100 g Granulated Sugar Adjust based on sweetness preference.
  • 200 g Cookie Butter (Biscoff) Other brands are also acceptable.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract.
  • 250 ml Heavy Cream Chill before whipping for maximum volume.
For the Topping
  • 100 g Additional Cookie Butter Melted and drizzled on top.
  • Crushed Biscoff Cookies Optional garnish for added texture.

Equipment

  • Food Processor
  • mixing bowl
  • electric mixer
  • 9-inch Springform Pan

Method
 

Step‑by‑Step Instructions
  1. Begin by crushing 24 Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. Melt 100g of unsalted butter and mix it with the cookie crumbs until well combined.
  3. Firmly pack about ⅔ of this mixture into the bottom of a 9-inch springform pan.
  4. In a large mixing bowl, beat 500g of block cream cheese and 100g of granulated sugar together until smooth and creamy.
  5. Add 200g of Biscoff cookie butter and 1 teaspoon of vanilla extract, mixing until fully incorporated.
  6. Chill 250ml of heavy cream in the refrigerator for at least 15 minutes before whipping.
  7. Whip the chilled cream on medium speed until soft peaks form and fold it gently into the cream cheese mixture.
  8. Spread half of the cheesecake filling evenly over the crust and sprinkle with reserved cookie crumbs.
  9. Pour the remaining filling over the top and smooth the surface with a spatula.
  10. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.
  11. Melt an additional 100g of Biscoff cookie butter and drizzle it over the cheesecake before serving.
  12. Garnish with crushed Biscoff cookies if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 32gSaturated Fat: 18gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Chill all ingredients before use for a stable filling. Use block cream cheese for best results.

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