All your worries will melt away with every bite of this ultra-creamy, no-bake Biscoff cheesecake. The caramel-spiced flavor of Biscoff shines through the rich, velvety filling, and a crown of crumbled cookies gives the perfect crunchy contrast.
This recipe is simple and quick to prepare, yet tastes like you spent the whole day in the kitchen. If you want a show-stopping dessert with minimal effort, this no-bake Biscoff cheesecake won’t disappoint.
🥘 Ingredients
- Biscoff cookies and cookie crumbs (see recipe card for amounts)
- Unsalted butter, melted
- Full-fat cream cheese, softened
- Powdered sugar
- Heavy whipping cream
See the recipe card below for exact quantities and conversions.
🔪 Instructions
Step 1
Crush the Biscoff cookies using a food processor. If you don’t have one, put the cookies in a sealed plastic bag and crush them with a rolling pin. You can also use pre-bought cookie crumbs.
Step 2
Mix melted butter with about two-thirds of the cookie crumbs until evenly combined. Press this mixture firmly into the base of a parchment-lined 9-inch springform pan to form an even crust. Chill while you prepare the filling.
Step 3
Whip the heavy cream on medium speed until soft peaks form. In a separate bowl, beat the softened cream cheese until smooth, then add the powdered sugar and continue beating until the mixture is stiff and creamy.
Fold the reserved cookie crumbs (about one-third of the total) into the cream cheese mixture, then gently fold in the whipped cream until fully combined.
Step 4
Spoon the Biscoff cream cheese mixture over the chilled crust and smooth the top with a rubber spatula.
Step 5
Sprinkle extra cookie crumbs over the top for a decorative finish. Freeze the cheesecake for at least 3 hours so the filling firms up.
Step 6
When ready to serve, thaw the cheesecake slightly so it is cold but not rock hard. Release the springform sides and serve chilled for the best texture.
🍦 Variations
Serve with a scoop of vanilla ice cream or drizzle a little warmed Biscoff spread over each slice for extra indulgence. You can also fold chopped nuts or a swirl of caramel into the filling for added texture and flavor.
🍽 Equipment
- 9-inch springform pan
- Hand mixer or stand mixer (whisk and paddle attachments)
- Parchment paper
- Two mixing bowls
- Rubber spatula
🌡 Storage
Store leftovers in the refrigerator for 3–4 days. For longer storage, wrap the cake well and freeze for 3–6 months. Thaw in the fridge before serving for the best texture.
💭 Top tip
After freezing for at least three hours, thaw the cheesecake in the refrigerator until it reaches a scoopable, creamy consistency — this gives the best texture. For clean slices, dip a sharp knife in hot water and wipe it dry before cutting each slice.
🙋🏻 FAQ
It depends on personal preference. No-bake cheesecakes use no eggs and set by chilling, producing a lighter, creamier texture. Baked cheesecakes are denser and often have a different mouthfeel. Both are delicious; choose the style you prefer and enjoy.
If the cheesecake isn’t firm enough, it usually needs more chilling time. Refrigerate or freeze it for several hours (or overnight) to allow the filling to set properly.
Biscoff cookies offer a buttery shortbread base with warm spice notes and subtle caramel flavors, which pair beautifully with creamy fillings.
A Biscoff cheesecake is a no-bake cheesecake that incorporates crushed Biscoff cookies in the crust, into the filling, and as a crunchy topping to highlight the cookie’s caramel-spice profile.
Other Cheesecake Recipes for You to Try
- No Bake Pumpkin Cheesecake
- No Bake Chocolate Ricotta Cheesecake
- No Bake Mint Chocolate Cheesecake
- Patriotic Fourth of July No Bake Cheesecake
- Eggnog Cheesecake with Ginger Spiced Crust
- No Bake Fig Cheesecake in a Jar
- No Bake Lemon Cheesecake with Blueberry Topping
- No Bake Halloween Cheesecake with Raspberry Filling
- No Bake Strawberry Cheesecake
- No Bake 5 Ingredient Mini Oreo Cheesecakes
now available!
My new workbook is here!
Brewing Coffee for Milk Drinks
How to adapt your favorite brews for milk & creamers — without an espresso machine
If you make this cheesecake, please rate it and leave a comment to share how it turned out. Tag your photos if you post them so others can see your creation.
No Bake Biscoff Cheesecake {5 Ingredients}
Equipment
- Electric hand mixer or stand mixer with a whisk attachment
- Food processor or electric chopper
- Parchment paper
- Mixing bowls
- Rubber spatula
- 9-inch springform pan
- Plastic wrap or aluminum foil
Ingredients
- 53 Biscoff cookies (or about 1/2 pack cookie crumbs)
- 3 oz unsalted butter, melted
- 2 1/2 cups cream cheese, softened
- 3 tbsp powdered sugar
- 1 1/4 cups heavy whipping cream
Instructions
- Crush 53 Biscoff cookies with a food processor or place them in a bag and crush with a rolling pin.
- Combine about 7.9 oz of the cookie crumbs with the melted butter and mix until combined. Reserve the remaining crumbs for the filling and topping.
- Line a 9-inch springform pan with parchment paper and press the cookie-butter mixture into the base. Chill while you prepare the filling.
- Whip 1 1/4 cups heavy whipping cream to soft peaks.
- Beat 2 1/2 cups softened cream cheese until smooth. Add 3 tbsp powdered sugar and beat for two more minutes.
- Fold 4 oz of reserved Biscoff cookie crumbs into the cream cheese, then fold in the whipped cream until fully combined.
- Spread the filling over the chilled crust and smooth the top. Sprinkle the remaining 2.5 oz cookie crumbs over the cake.
- Freeze for at least 3 hours to let the cheesecake firm up. Release the springform sides, thaw slightly in the refrigerator, and serve cold but not frozen.
Notes
Nutrition
🤎 You might also like
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C) for dishes that require cooking
- Do not use the same utensils for cooked food that previously touched raw meat
- Wash hands after handling raw meat
- Do not leave perishable food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoke point to avoid harmful compounds
- Ensure good ventilation when using a gas stove
For further information, consult official safe food handling guidance from your local food safety authority.