No Bake Biscoff Cheesecake

This No Bake Biscoff Cheesecake is full of spiced biscoff flavor! Biscoff cookies in the crust and biscoff spread in the filling and topping with more biscoff and cookies on top. This is an easy dessert that can be made ahead for a party or holiday gathering.

Biscoff lovers rejoice! This No Bake Biscoff Cheesecake uses both biscoff cookies and spread: in the crust, filling, topping and decoration. The cheesecake filling is creamy and smooth. The biscoff balances perfectly with the cream cheese making this decadent dessert ideal for cheesecake lovers, parties and holiday gatherings. Plus, you can make it ahead of time.

If you're also a cookie butter and biscoff lover, check on my Biscoff Cupcakes, Cookie Butter Magic Shell and Cookie Butter Fudge Sauce

Why You'll Love this Recipe

Loaded with Spiced Flavor  - This cheesecake has delicious spiced biscoff flavor. Plus, there are so many different types textures to experience.

No Baking Required - This recipe is no-bake meaning you don't need to turn the oven on. Just combine the ingredients, chill and enjoy. The hardest part is waiting for the cheesecake to set.

Beautiful Presentation - this no bake cheesecake is perfect for any and all occasions and seasons especially the fall and winter!

No Gelatin in this Recipe! This recipe doesn't have gelatin or condensed milk. Instead full fat cream cheese and stiff whipped cream gives a luxuriously smooth, creamy texture.

Ingredient Notes

Cheesecake Crust Ingredient Notes

Biscoff Cookies -  also called Biscoff biscuits. If you can't get Lotus Biscoff biscuits you can use any other brand of speculoos biscuits.

Butter - melted and unsalted.

Salt - added a pinch to balance out the flavor.

No Bake Filling Ingredient Notes

Biscoff Spread -  is a sweet creamy spread made with speculoos cookies, which are a spiced cookie. (Biscoff is the name of a specific speculoos biscuit made by Lotus.) It can be found by the peanut butter in grocery stories/Target/Walmart or Trader Joe's has there own version called Cookie Butter.

Full Fat Cream Cheese - Use blocks or bricks of cream cheese that are softened to room temperature. This ensures the filling is smooth. Do not use tub or whipped cream cheese.

Powdered Sugar -  Sweetens the filling without leaving a grainy texture. 

Vanilla Extract -  Use pure vanilla extract for the best flavor. 

Heavy Whipping Cream - Creates a creamy, fluffy no-bake cheesecake. Make sure to use cold heavy whipping cream so that it thickens properly.

Decorations Ingredient Notes

Biscoff Spread -  is a sweet creamy spread made with speculoos cookies, which are a spiced cookie. (Biscoff is the name of a specific speculoos biscuit made by Lotus.) It can be found by the peanut butter in grocery stories/Target/Walmart or Trader Joe's has there own version called Cookie Butter.

Biscoff Cookies (Optional) -  also called Biscoff biscuits. If you can't get Lotus Biscoff biscuits you can use any other brand of speculoos biscuits.

Pro Tip: Be sure to have your ingredients at the proper temperatures. Keep heavy cream chilled in the refrigerator until you are ready to use them. You’ll want to soften the cream cheese for 1 ½ hours at room temperature so you don’t get lumps in your creamy cheesecake.

Step by Step Instructions

Create the Crust

1. Put the cookies and salt into a food processor. Blitz until they are a fine crumb. Add the melted butter and blitz again until combined. The mixture should have the consistency of wet sand.

2. Line a 9-inch springform baking pan with acetate (alternative you could use parchment paper - this is optional however you way want to run a offset spatula around the edge before releasing the no bake cheesecake). Tip the biscoff crumb mixture into the pan and use the bottom of measuring cup or a mug to push the crumbs into the bottom. Put the pan into the refrigerator while you make the cheesecake filling.

Cheesecake Filling

1. In a food processor, blend together Biscoff spread and cream cheese until smooth. Add the powdered sugar and blitz again until combined. Carefully remove the blade and use a silicone spatula to run around the edges and bottoms to make sure everything is well combined.

2. Pour the heavy whipping cream and vanilla into a large mixing bowl. Whisk until stiff peaks form. I used a stand mixer to quickly whip it with a whisk attachment. Do not over whisk, it will turn into butter.

3. In a stand mixer, remove the bowl and add in the cream cheese biscoff mixture. Switch to a beater attachment and mix until combined. Use a silicone spatula to run it through the entire filling especially the bottom of the bowl to ensure everything is well mixed.

4. Pour cheesecake filling into the prepared pan. Use an offset spatula or back of a spoon to smooth of the top. Wrap the entire thing in plastic wrap and set in the fridge for at least seven hours - overnight.

Decorations

1. In a microwave safe bowl, melt biscoff spread or cookie butter in 15 second intervals until completely melted. Carefully remove the plastic wrap and pour on top of the cheesecake. Gently tipping the pan until its spread out on top of the entire cheesecake. Put plastic wrap back on and stick back into the fridge for at least 30 minutes until the biscoff layer sets up.

2. Once the biscoff layer is set. Carefully remove it from the spring form pan and set on a plate or platter. Top with crushed biscoff cookies, slice and serve. If needed run a offset spatula around the edges of the cheesecake to smooth it out.

Expert Tips

Temperature is Key - Use room temperature full fat cream cheese and cold heavy whipping cream thats whipped to stiff peaks. This is key to helping the cheesecake set since this recipe doesn't use gelatin.

Allow Enough Time to Set - Set the cheesecake in the refrigerator for AT LEAST 7 hours - overnight. Making this recipe a great make ahead dessert.

Cut Clean Slices - When it's time to serve, start with a sharp chef's knife. Have a large glass or plastic quart container of very hot water and a clean dish towel nearby. Before each slice dip your knife into the hot water and allow the blade to heat up for a few seconds. Dry it quickly with your towel completely and slice. Repeat with each slice.

Filling Tweaks - This is a thick, thick cheesecake. There's 32 ounces of cream cheese ( or 4 blocks of cream cheese) in the filling. You can obviously cut this measurement in half or three fourths.

• ½ Filling Recipe = 16 ounces of cream cheese ( 2 bricks) + ¾ cup biscoff spread + 1 cup of powdered sugar + 1 & ¼ cup of heavy whipping cream + 1 teaspoon of vanilla extract
• ¾ Filling Recipe = 24 ounces of cream cheese ( 3 bricks) + 1 & ⅛ cup of biscoff spread + 1 & ½ cups of powdered sugar + 1 & ⅞ cups heavy whipping cream + 1 & ½ teaspoons vanilla extract

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