no bake biscoff cheesecake recipe

Written BySheba G Updated On
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The Best no bake biscoff cheesecake recipe

I have to say, this no bake biscoff cheesecake recipe is one of my absolute favorites. It is so simple to put together, which is a huge win on busy weeknights or when I need a quick dessert for a school bake sale. My kids go crazy for the cookie butter flavor, and I love that I can make it without turning on the oven, especially during the hot summer months. It is a perfect treat for any occasion, from birthday parties to a quiet movie night at home.

What I really appreciate about this recipe is how versatile it is. You can make it ahead of time and it holds up beautifully in the fridge. The texture is creamy and rich, and the biscoff crust adds that perfect crunch. Plus, it is a great way to get the kids involved in the kitchen since there is no baking involved. They love crushing the cookies and mixing the filling.

And while it is definitely a dessert, I feel a little better knowing it uses cream cheese for some protein and calcium. It is not a health food, but it is a treat that brings everyone together without a lot of fuss. I think you will find this recipe becomes a staple in your home just like it has in mine.

No Bake Biscoff Cheesecake

4.7 from 1215 votes

A creamy and decadent no bake cheesecake with a crunchy biscoff cookie crust and a rich cookie butter filling. This easy dessert is perfect for any occasion and requires no oven time.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins (includes chilling time)
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

200g biscoff cookies (about 20 cookies)
1/4 cup unsalted butter, melted

For the Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup biscoff cookie butter (smooth)
1 cup heavy cream

For the Topping

1/4 cup biscoff cookie butter, melted
Crushed biscoff cookies for garnish

👨‍🍳Directions

1Crush the biscoff cookies into fine crumbs. You can do this in a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
2Mix the cookie crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while you make the filling.
3In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract, and beat until well combined.
4Add the biscoff cookie butter to the cream cheese mixture and beat until smooth.
5In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
6Pour the filling over the prepared crust and spread it evenly. Smooth the top with a spatula.
7Refrigerate the cheesecake for at least 4 hours, or overnight, until firm.
8Before serving, drizzle the melted biscoff cookie butter over the top and sprinkle with crushed biscoff cookies. Slice and serve cold.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer or stand mixer
Rolling pin or food processor for crushing cookies
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 34g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 7g

📝Notes

For a cleaner slice, dip your knife in hot water and wipe it dry before each cut. You can also use a gluten free biscoff style cookie for a gluten free version.

Watch Video Of How No Bake Biscoff Cheesecake Works

I hope you give this no bake biscoff cheesecake a try. It is a simple dessert that always impresses, and it is perfect for family gatherings or just a sweet treat at home. It has become a go to recipe in my house, and I think you will love it too.

❓ Frequently Asked Questions About No Bake Biscoff Cheesecake

1. Can I use a different type of cookie for the crust?

Yes, you can. Graham crackers or digestive biscuits work well as substitutes. Just make sure to crush them finely and adjust the butter amount if needed to get a sandy texture that holds together.

2. How long does this cheesecake need to set?

It needs at least 4 hours in the refrigerator to set properly. Overnight is even better for a firmer texture. Do not rush this step or the cheesecake will be too soft to slice.

3. Can I make this cheesecake dairy free?

You can try using dairy free cream cheese and a dairy free whipping cream. The texture might be slightly different, but it should still work. Use a dairy free butter for the crust as well.

4. How should I store leftovers?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. Thaw in the refrigerator before serving.

5. Why is my cheesecake filling too runny?

This can happen if the cream cheese is not softened enough or if the heavy cream is not whipped to stiff peaks. Make sure the cream cheese is at room temperature and beat the cream until it holds its shape firmly before folding it in.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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