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.

No-Bake Biscoff Cheesecake by Tessie's Table. — Photo Credit: Tessie’s Table.

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

Easy to Make Ahead:
You can prepare this cheesecake the night before, and it’s ready to serve straight from the fridge, which makes it perfect for busy holiday cooking schedules.
Rich Cookie Butter Flavor:
Every layer has that signature Biscoff taste, from the buttery crust to the creamy cheesecake filling and smooth cookie butter topping.
Perfect for Any Occasion:
It looks elegant enough for Christmas or Valentine’s Day but is also simple enough to enjoy after Easter lunch or a weekend dinner with friends

Overhead view of No-Bake Biscoff Cheesecake topped with whipped cream swirls, Biscoff cookies, and cookie crumbs.

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.

Ingredients for No-Bake Biscoff Cheesecake By Tessie's Table.

How to make No-Bake Biscoff Cheesecake

**For more detailed instructions, please refer to the printable recipe card below.**

Crushed Biscoff cookies and melted butter mixed in a glass bowl to make the crust.

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

Biscoff cookie crust pressed evenly into a springform pan to chill before adding filling.

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

Cream cheese mixture being beaten with a hand mixer until creamy and lump-free.

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

Smooth whipped Cream ready to be added to the cream cheese mixture.

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

Whipped cream folded into the cheesecake mixture in a glass bowl.

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

Cheesecake layer in the springform pan before adding the cookie butter topping.

Spread the cheesecake filling evenly over the chilled crust

Melted Biscoff cookie butter being poured over the chilled cheesecake filling.

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.

Finished No-Bake Biscoff Cheesecake topped with whipped cream swirls and Biscoff cookies around the edges.

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.

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Spoon drizzling warm Biscoff cookie butter over a slice of cheesecake topped with whipped cream.

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.

More No-Bake Desserts

Looking for more meal inspiration?

Browse my Holiday Recipes or check out my Desserts for more yummy ideas.

FAQ

Can I use another type of cookie for the crust?
Yes, if you can’t find Biscoff cookies, graham crackers or digestive biscuits work well too. The flavor will be slightly different but still delicious, especially if you drizzle extra cookie butter on top.
What’s the best way to crush the cookies?
A food processor makes it quick and easy, but a rolling pin and zip-top bag do the job just fine. Just make sure the crumbs are fine and even so the crust holds together.
Can I make this cheesecake ahead of time?
Absolutely. This dessert is perfect for prepping the day before. Just keep it covered in the fridge until you’re ready to serve, and it’ll slice beautifully.
Can I freeze No-Bake Biscoff Cheesecake?
Yes, it freezes really well. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving. It keeps its creamy texture perfectly.
Can I use a different pan size?
You can, but keep in mind the thickness will change. A smaller pan will give you a taller cheesecake, while a larger one will make it thinner but still tasty.
Can I make it gluten-free?
You can use gluten-free speculoos-style cookies or graham crackers if you need a gluten-free option. Just check that the cookie butter you use is gluten-free too.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water, wipe it dry, and slice through gently. Clean the blade between cuts for neat, smooth slices every time.
Can I use whipped topping instead of heavy cream?
Yes, you can use frozen whipped topping (like Cool Whip) if you want to skip whipping cream. It makes the process quicker and still gives a light texture.
Why didn’t my cheesecake set properly?
It likely didn’t chill long enough or the cream wasn’t whipped to stiff peaks. Pop it back in the fridge for a few more hours, and it should firm up.
How can I decorate it for different holidays?
For Christmas, top it with crushed red and green candies or mini Biscoff cookies. For Valentine’s Day, add white chocolate hearts or a drizzle of pink/red-tinted cookie butter. For Easter, decorate with pastel sprinkles or small chocolate eggs.