Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of caramelized spices filled the air, transporting me to a cozy café where Biscoff treats reign supreme. This No-Bake Biscoff Cheesecake is my latest love, blending that irresistible cookie butter flavor into a rich, creamy masterpiece that’s sure to win over everyone who tries it. Not only is this dessert a breeze to whip up—perfect for those who are short on time—but it also makes for an impressive crowd-pleaser. With a crunchy Biscoff crust and a light, fluffy filling, this cheesecake is truly a celebration of textures and flavors. Are you ready to elevate your dessert game without turning on the oven? Let’s dive into this delightful recipe! Why is this cheesecake a must-try? Irresistible Flavor: The unique taste of Biscoff cookies shines in every bite of this creamy dessert. Effortless Preparation: With no baking required, you can create this stunning cheesecake in just a few simple steps. Perfect for busy cooks! Crowd-Pleasing Treat: Whether for a gathering or a cozy family dinner, this cheesecake is sure to wow friends and loved ones. Versatile Options: Feel free to get creative! Consider adding fresh fruits, or try a chocolate twist to suit your crowd’s preferences. Make-Ahead Convenience: Prepare it in advance and chill for a stress-free dessert option that’s ready when you are—just like my Lime Mousse Cheesecake or Fruity Pebbles Cheesecake! This No Bake Biscoff Cheesecake combines ease, flavor, and an impressive presentation to make it a stellar addition to your dessert rotation. No Bake Biscoff Cheesecake Ingredients For the Crust • Biscoff Cookies – Provides the flavorful, crunchy crust; gluten-free speculoos cookies can be used for a gluten-free option. • Butter – Binds the cookie crumbs for the crust, contributing richness; unsalted butter is recommended for better control of salt levels. For the Filling • Cream Cheese – The main ingredient for a rich, creamy filling; use full-fat and let it sit at room temperature for easy blending. • Powdered Sugar – Sweetens the filling without graininess; no substitutes are needed. • Instant Pudding Mix – Stabilizes the filling and adds a mousse-like texture; opt for vanilla flavor for a harmonious blend. • Vanilla Extract – Infuses the filling with a warm vanilla depth that complements the cookie butter; no substitutes for best flavor. • Heavy Cream – Whipped for volume and a rich texture; must be cold to whip properly; plant-based cream can substitute for dairy-free options. • Sour Cream – Balances sweetness with a lovely tang; Greek yogurt can serve as an alternative. • Biscoff Spread – Elevates the cookie butter flavor in the filling and can be drizzled on top; other cookie butter brands or peanut butter can work as substitutes. For the Topping • Additional Biscoff Cookies – Adds extra crunch and visual appeal on top; crush them lightly before decorating. This delightful No Bake Biscoff Cheesecake is not only a treat for the taste buds but also a feast for the eyes, making it the perfect dessert for any occasion! Step‑by‑Step Instructions for No Bake Biscoff Cheesecake Step 1: Make the Crust Start by crushing about 24 Biscoff cookies in a food processor until you achieve fine crumbs. Melt ½ cup of unsalted butter and mix it with the cookie crumbs until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Place the pan in the freezer for about 30 minutes to firm up while you prepare the filling. Step 2: Prepare the Filling In a large mixing bowl, combine 16 ounces of room-temperature cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 package of instant pudding mix. Using an electric mixer, blend these ingredients on medium speed until the mixture is completely smooth and creamy. Next, add in ½ cup of Biscoff spread and ½ cup of sour cream, mixing until fully incorporated for a silky filling. Step 3: Whip the Cream In a separate bowl, pour 1 cup of cold heavy cream. Using an electric mixer, whip the cream on high speed until stiff peaks form, which should take about 3-5 minutes. Once the cream reaches the desired consistency, gently fold it into the cream cheese mixture, taking care not to overmix to maintain the light and airy texture that’s essential for a No Bake Biscoff Cheesecake. Step 4: Assemble the Cheesecake Remove the crust from the freezer and pour the silky filling over it, smoothing the top with a spatula. Make sure the filling is evenly distributed for a beautiful presentation. Cover the cheesecake with plastic wrap and refrigerate for at least 5 hours, but ideally overnight, allowing it to set thoroughly before serving. Step 5: Decorate Once the cheesecake has set, melt another ½ cup of Biscoff spread gently in the microwave for about 10-15 seconds to make it easier to drizzle. Pour this melted spread over the chilled cheesecake, allowing it to cascade down the sides. Finally, crush a few additional Biscoff cookies and sprinkle them atop the dessert for an appealing crunch and beautiful finish. No Bake Biscoff Cheesecake Variations Feel free to unleash your creativity and customize this cheesecake with delightful twists tailored to your taste! Chocolate Biscoff: Stir in melted chocolate or cocoa powder into the filling for an indulgent chocolate flavor. The blend of chocolate and cookie butter is simply heavenly. Fruity Toppings: Fresh berries, such as strawberries or raspberries, can add a burst of flavor and color. Their tartness contrasts beautifully with the creamy sweetness. Mini Cheesecakes: Transform this recipe into bite-sized delights by using cupcake liners or mini tart pans. Perfect for parties, these mini servings are sure to impress! Nutty Crunch: Add chopped nuts like pecans or walnuts to the crust for an added crunch and nutty flavor. It creates a delightful textural contrast with the smooth filling. Coconut Twist: Incorporate shredded coconut into the filling or sprinkle on top for a tropical flair. The coconut pairs beautifully with the caramel notes of Biscoff. Spicy Kick: Enhance the flavor profile by adding a sprinkle of cinnamon or a pinch of nutmeg to the filling. This warms up the spice notes and elevates the overall experience. Dairy-Free Delight: Substitute the cream cheese and heavy cream with non-dairy options like coconut cream and dairy-free cream cheese. Enjoy the same decadent flavor without the dairy. Biscoff Swirl: Before refrigerating, swirl in some additional Biscoff spread into the filling for those who crave an extra dose of cookie butter goodness. These variations will not only elevate your No Bake Biscoff Cheesecake but also cater to different taste preferences, ensuring everyone at the table has something to love. And if you’re looking for more inspiration, don’t miss out on my delicious Ultimate Strawberry Cheesecake Dump Cake or try a light and airy Lime Mousse Cheesecake to keep things fresh and exciting! Expert Tips for No Bake Biscoff Cheesecake • Choose Quality Cookies: Opt for original Biscoff cookies for the best flavor. Lower-quality substitutes may not deliver the same depth of taste. • Room Temperature Cream Cheese: Ensure cream cheese is at room temperature for smooth blending, preventing a lumpy filling that can compromise your no bake Biscoff cheesecake. • Fold, Don’t Stir: Gently fold in whipped cream to maintain that light and airy texture. Overmixing can lead to a dense filling that’s less enjoyable. • Chill Overnight: For optimal flavor and texture, letting the cheesecake sit overnight in the refrigerator enhances the cookie butter taste and ensures it’s perfectly set. • Warm Biscoff Spread: A quick warm-up in the microwave makes the Biscoff spread easier to drizzle without tearing the cheesecake. Just heat for 10-15 seconds! What to Serve with No Bake Biscoff Cheesecake The perfect accompaniments can elevate your creamy creation into a delightful feast of flavors and textures. Fresh Berries: A medley of strawberries and blueberries adds a refreshing tartness that balances out the cheesecake’s sweetness. Whipped Cream: Light and airy, a dollop of freshly whipped cream enhances the cheesecake, inviting you to indulge in its rich goodness effortlessly. Coffee or Espresso: The warm, roasted flavors of a freshly brewed cup complement the dessert’s caramel notes beautifully, creating a comforting pairing. Chocolate Sauce: Drizzling chocolate sauce over each slice adds a decadent richness; dark chocolate works wonderfully with the cookie flavors. Caramel Drizzle: A drizzle of warm caramel sauce can bring a luxurious sweetness and a glossy finish to the cheesecake slice. Nutty Granola: For a crunchy contrast, serve with a side of nutty granola for an unexpected texture, adding a wholesome touch to your dessert experience. Each of these pairings invites an engaging culinary journey, transforming your No Bake Biscoff Cheesecake into a multi-sensory delight! Make Ahead Options These No Bake Biscoff Cheesecakes are perfect for busy cooks looking to streamline their dessert preparation! You can prepare the crust and filling up to 24 hours in advance. Simply crush the Biscoff cookies and mix them with melted butter for the crust, pressing it into the springform pan. For the filling, combine all your ingredients and refrigerate the mixture separately. When you’re ready to serve, just pour the chilled filling over the prepared crust and let it set in the refrigerator for an additional 5 hours or overnight. This way, you’ll ensure that your cheesecake remains just as delicious, and it will be ready to delight your guests with minimal last-minute effort! How to Store and Freeze No Bake Biscoff Cheesecake Fridge: Keep your leftover cheesecake in an airtight container for up to 4 days. This ensures it remains fresh and ready to delight your taste buds. Freezer: For longer storage, freeze the cheesecake wrapped well in plastic wrap or foil for up to 2 months. Thaw it overnight in the refrigerator before serving to maintain its creamy texture. Reheating: While this no bake Biscoff cheesecake is meant to be served chilled, you can bring it to room temperature for about 30 minutes before enjoying for a softer bite. Portioning: Consider slicing the cheesecake before freezing to make serving easy. Store individual slices in separate airtight containers for a quick dessert fix later. No Bake Biscoff Cheesecake Recipe FAQs What type of Biscoff cookies should I use for the crust? Absolutely! Opt for original Biscoff cookies to achieve the best flavor for your crust. If you’re looking for a gluten-free option, you can substitute with gluten-free speculoos cookies, which maintain a similar taste and texture. How should I store leftover No Bake Biscoff Cheesecake? After enjoying this delightful treat, refrigerate any leftovers in an airtight container for up to 4 days. This keeps the cheesecake fresh and ready for your next sweet craving. Can I freeze No Bake Biscoff Cheesecake? How? Yes, you can freeze this cheesecake! Wrap it tightly in plastic wrap or aluminum foil and freeze it for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator for a perfectly creamy texture. What should I do if my whipped cream isn’t holding its shape? If your whipped cream has deflated, try re-whipping it on high speed for 1-2 minutes until you reach stiff peaks again. However, it’s essential to use cold heavy cream to achieve that volume. For future attempts, make sure not to overmix the filling once the whipped cream is added; a gentle folding will keep it light and airy! Are there any dietary considerations for this cheesecake? This No Bake Biscoff Cheesecake is vegetarian-friendly, but be aware that it contains dairy. If you have a dairy allergy or are looking for a dairy-free version, simply substitute the heavy cream and sour cream with plant-based alternatives. Enjoy experimenting with these substitutions! Delicious No Bake Biscoff Cheesecake to Delight Your Senses This No Bake Biscoff Cheesecake combines ease, flavor, and presentation for a perfect dessert experience. Print Recipe Pin Recipe Prep Time 30 minutes minsChilling Time 5 hours hrsTotal Time 5 hours hrs 30 minutes mins Servings: 8 slicesCourse: DessertsCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Crust24 Biscoff Cookies gluten-free speculoos cookies can be used for a gluten-free option½ cup Unsalted Butter meltedFilling16 ounces Cream Cheese full-fat, at room temperature1 cup Powdered Sugar no substitutes needed1 package Instant Pudding Mix vanilla flavor recommended1 teaspoon Vanilla Extract no substitutes for best flavor½ cup Heavy Cream cold for whipping½ cup Sour Cream Greek yogurt can serve as an alternative½ cup Biscoff Spread can be drizzled on topTopping3-4 Additional Biscoff Cookies crushed for decoration Equipment Food ProcessorElectric mixer9-inch springform pan Method Step-by-Step InstructionsStart by crushing about 24 Biscoff cookies in a food processor until you achieve fine crumbs. Melt ½ cup of unsalted butter and mix it with the cookie crumbs until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Place the pan in the freezer for about 30 minutes to firm up while you prepare the filling.In a large mixing bowl, combine 16 ounces of room-temperature cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 package of instant pudding mix. Using an electric mixer, blend these ingredients on medium speed until the mixture is completely smooth and creamy. Next, add in ½ cup of Biscoff spread and ½ cup of sour cream, mixing until fully incorporated for a silky filling.In a separate bowl, pour 1 cup of cold heavy cream. Using an electric mixer, whip the cream on high speed until stiff peaks form, which should take about 3-5 minutes. Once the cream reaches the desired consistency, gently fold it into the cream cheese mixture, taking care not to overmix to maintain the light and airy texture.Remove the crust from the freezer and pour the silky filling over it, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 5 hours, but ideally overnight, allowing it to set thoroughly.Once the cheesecake has set, melt another ½ cup of Biscoff spread gently in the microwave for about 10-15 seconds to make it easier to drizzle. Pour this melted spread over the chilled cheesecake, allowing it to cascade down the sides. Finally, crush a few additional Biscoff cookies and sprinkle them atop the dessert for an appealing crunch and beautiful finish. Nutrition Serving: 1slicesCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 200mgIron: 1mg NotesOpt for original Biscoff cookies for the best flavor. Ensure cream cheese is at room temperature for smooth blending. Gently fold in whipped cream to maintain that light texture. Let the cheesecake sit overnight for optimal flavor. Tried this recipe?Let us know how it was!
