No-Bake Biscoff Cheesecake
This No-Bake Biscoff Cheesecake is pure cookie butter heaven. It starts with a buttery Biscoff crust, then a thick, creamy cheesecake filling, and finishes with a silky layer of melted cookie butter and crushed cookies on top. It’s smooth, rich, and easy to make ahead for any celebration, from Christmas dessert tables to Valentine’s Day dinners or Easter brunch.
If you love no-bake desserts that taste like they came from a bakery, this cheesecake will become your new favorite. The cookie butter gives it that warm, caramelized flavor, and it’s so easy, it sets up in the fridge, making it a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a dessert spread, pair it with my Pumpkin Pie Cheesecake Cups, Strawberries and Cream or Biscoff Cheesecake Cups for a mix of classics and easy no-bake recipes.
Why you’ll love this No-Bake Biscoff Cheesecake

Why I Keep Coming Back to This Biscoff Cheesecake
This one started as a Christmas dessert, but now it sneaks its way into just about every celebration from Valentine’s Day to Easter Brunch. It’s easy, looks lovely on the table, and that cookie butter flavor never gets old. I love that I can make it the night before and not have to think about it again until it’s time to serve.
Ingredients Needed for No-Bake Biscoff Cheesecake
- Biscoff cookies: These are the star of the crust and the topping. Their caramel flavor pairs perfectly with the creamy cheesecake filling. I buy these ones but you can crush them yourself.
- Unsalted butter: Melted butter binds the cookie crumbs together for a buttery, firm crust that holds up beautifully once chilled.
- Cream cheese: The base of the cheesecake layer. Use full-fat, room temperature cream cheese for a smooth and creamy texture with no lumps.
- Powdered sugar: Sweetens the filling while keeping it light and fluffy instead of grainy.
- Vanilla extract: Adds warmth and depth to the cheesecake filling, balancing out the rich cookie butter flavor.
- Heavy cream: Whipped into stiff peaks, it gives the cheesecake that light, airy texture that sets perfectly in the fridge.
- Biscoff cookie butter: Melted slightly for the topping, it spreads easily and creates that thick, glossy layer of cookie butter goodness.
- Whipped cream: Adds a pretty finish when piped around the edges. You can make your own or use store-bought if you’re short on time.
- Crushed Biscoff cookies: Sprinkle them over the top for a little crunch and extra cookie flavor in every bite.

How to make No-Bake Biscoff Cheesecake
**For more detailed instructions, please refer to the printable recipe card below.**

Stir together the crushed Biscoff cookies and melted butter until evenly mixed.

Press the mixture firmly into the bottom of the pan to form the crust.

Beat the cream cheese, powdered sugar, and vanilla in a mixing bowl until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and thick.

Spread the cheesecake filling evenly over the chilled crust

Microwave the Biscoff cookie butter in short bursts, about 10 to 15 seconds at a time. Pour the melted cookie butter over the chilled cheesecake.

Pipe whipped cream around the edges and sprinkle with crushed cookies.
Variations
- Mini Biscoff Cheesecakes: Make individual cheesecakes by dividing the crust and filling between muffin liners or ramekins. They’re perfect for holiday dessert trays or Valentine’s Day treats. Try my Recipe Here.
- Chocolate Swirl Biscoff Cheesecake: Melt a little milk or dark chocolate and swirl it through the cheesecake layer before chilling. It adds a gorgeous marbled look and a rich chocolate-cookie butter combo.
- Biscoff Cheesecake Bars: Press the crust into a square baking dish and cut into bars once chilled. These are great for Easter dessert platters or when you want easy grab-and-go slices.
- Salted Caramel Biscoff Cheesecake: Drizzle salted caramel sauce over the top right before serving for a sweet-salty finish that balances the cookie butter perfectly.
- White Chocolate Biscoff Cheesecake: Fold some melted white chocolate into the cheesecake mixture for a little extra sweetness and a smooth, creamy texture.
Serving Suggestions
- Holiday Dessert Table: This cheesecake looks beautiful as the centerpiece on a Christmas dessert table. Surround it with a few smaller treats like my Coconut Snowball Cookies or Biscoff Brownies for some more cookie butter-inspired favorites.
- Valentine’s Day Dessert: Serve chilled slices with a drizzle of warm cookie butter or a swirl of whipped cream and a few crushed cookies on top. It’s simple but feels special enough for date night.
- Easter Brunch: Pair smaller slices with spring desserts like my Victoria Sponge or Strawberries and Cream. The rich cheesecake balances out lighter fruit-based dishes beautifully.
- Coffee Pairing: This cheesecake goes perfectly with a hot cup of coffee or espresso after dinner. The caramelized Biscoff flavor really shines when served alongside something warm.
- Party-Ready Plating: Add a little flair by topping each slice with a mini Biscoff cookie or regular ones broken in half and a dusting of cookie crumbs. It gives every plate a polished look without extra work.

Storage and Freezing
- How should I store No-Bake Biscoff Cheesecake?
Store your No-Bake Biscoff Cheesecake covered in the fridge for up to 5 days. Keep it in the springform pan and cover it loosely with plastic wrap or foil to protect it from picking up fridge odors.
- Can I freeze No-Bake Biscoff Cheesecake?
For freezing, chill the cheesecake until it’s fully set, then remove it from the pan and wrap it tightly in plastic wrap followed by a layer of foil. It will stay fresh in the freezer for up to 2 months. When ready to serve, thaw it overnight in the fridge. The texture stays creamy and smooth, just like freshly made.

Tips & Tricks
- Use room temperature cream cheese: Cold cream cheese can create lumps in your filling. Let it soften before mixing so the cheesecake layer turns out perfectly smooth.
- Whip the cream until stiff peaks form: This step gives your cheesecake structure. If the whipped cream is too soft, the filling won’t hold its shape once chilled.
- Chill long enough to set: Six hours is the minimum, but overnight is even better. The extra time helps the crust firm up and the flavors blend together.
- Warm the cookie butter gently: Heat it in short bursts in the microwave, stirring between each round until it’s just pourable. If it’s too hot, it can melt the top layer of cheesecake.
- Slice with a hot knife: Run your knife under warm water, wipe it dry, and slice. Clean the blade between cuts for those clean, bakery-style slices that photograph beautifully.
Recommended
More No-Bake Desserts
Looking for more meal inspiration?
Browse my Holiday Recipes or check out my Desserts for more yummy ideas.

FAQ


No-Bake Biscoff Cheesecake
Equipment
Ingredients
Crust:
- 2½ cups Biscoff cookie crumbs about 32 cookies
- ½ cup unsalted butter melted
Cheesecake Layer:
- 24 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1¼ cups cold heavy cream
Decoration:
- ¾ cup Biscoff cookie butter
- ½ cup whipped cream for piping
- 2 tablespoons crushed Biscoff cookies
Instructions
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Stir together crushed Biscoff cookies and melted butter until evenly combined.
- Press firmly into the bottom of the pan and freeze while preparing the filling.
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy with no lumps.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold into the cream cheese mixture until smooth and thick.
- Spread the cheesecake filling over the chilled crust and smooth the top with an offset spatula.
- Chill for at least 6 hours or overnight.
- Microwave the Biscoff cookie butter in 10–15 second bursts, stirring between each, until just pourable.
- Let it cool slightly, then spread over the cheesecake. It will firm up as it chills.
- Pipe whipped cream around the edges and sprinkle with crushed cookies.



