Slice and serve this rich and velvety, no-bake Biscoff cheesecake. It has a Biscoff cookie crust, cookie butter cheesecake filling, and a cookie butter drizzle with whipped cream.
This is an easy dessert to make and impress guests with. You will find more dessert ideas on my site, which will be an excellent option for you to whip up for your family or friends.
No bake biscoff cheesecake
While I love a classic cheesecake, there is something special about a no-bake cheesecake. The ultra-light and fluffy texture wins me over every single time.
This no-bake biscoff cheesecake is often requested, as it differs from a classic recipe. So give it a try if you love cookie butter plus the biscoff cookie crust is a delight you won't be able to resist.
Recipe Highlights
- No oven: This dessert requires no time in the oven! Great for a fuss-free dessert that won't heat your home.
- Make-ahead friendly: This Biscoff cookie butter cheesecake is a great prep-ahead dessert because you want to make it beforehand so it has time to set up.
- Gorgeous presentation: You can dress your cheesecake up or down with how you decide to top it. This cookie butter dessert offers a beautiful presentation value if you want a dessert that looks like it takes tons of effort to make.
- Simple ingredients: This recipe does not require fancy ingredients. It is very straightforward and basic, full of easy-to-find ingredients.
Ingredients
Biscoff Cookies: You will use the cookies as the crust for this no-bake cheesecake, crushing them into a fine sand-like texture.
Butter: This will richen up the crust's flavor and act as the binder. I recommend using salted butter for this recipe to help balance out the sweetness of the crust.
Cream Cheese: Reach for softened cream cheese. This will create a super velvety texture to your filling.
Cookie Butter: You will use cookie butter for the filling and the topping. It offers that caramelized flavor with warm spices.
Powdered Sugar: You will add powdered sugar to help achieve a thicker consistency, sweetening the filling.
Sour Cream: The sour cream will add a tangy taste to the cheesecake and help balance the sweetness.
Vanilla: A splash of vanilla will help enhance the natural flavors of the cookie butter and other ingredients.
Stabilized Whipped Cream: homemade or store bought for decorating the cheesecake.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Food processor
- Hand mixer or stand mixer
- Mixing bowls
- 9in springform pan
How to make a Biscoff cheesecake
Prepare the pan by spraying lightly with pan spray then line with parchment paper.
Add your cookies to the food processor and pulse until they crumble. You want the texture to be sand-like.
Add the crumbs into a bowl, and pour in the melted butter. Mix well to combine.
Transfer the crumb mixture into the prepared pan. Press the crumb mixture on the bottom and side of the pan a bit. Use the bottom of a glass to help press it down and pack it in.
Freeze the crust for about 10 minutes to help hold the shape.
Then in a large mixing bowl, whip the cream cheese on high speed. You can use a hand mixer or a stand mixer. You want the cream cheese to be creamy and smooth.
Add the sour cream, powdered sugar, cookie butter, and vanilla. Once well mixed, pour the mixture into your pan.
Refrigerate the cheesecake for at least 4 hours, and then once set, you can add your toppings.
Melt your Biscoff spread in the microwave to thin it out a bit. Let it cool slightly before pouring over the cheesecake. Spread it with a spatula on the top and let some drip down the sides. Refrigerate to let the spread set.
Lastly, pipe on some whipped cream and top it with additional cookies. Then serve and enjoy.
Storage instructions
Refrigerate this cookie butter cheesecake in an airtight container. It will last 3-4 days in the refrigerator.
You can also freeze it for up to 3 months. Place it in a freezer-friendly container and freeze it by the slice or the whole cheesecake. Then, thaw in the fridge overnight before eating or on the counter for an hour.
Helpful Tips
- Crust: Pack the crust into the pan so it holds shape and won't crumble when you slice the cheesecake.
- Softened Cream Cheese: Your cream cheese must be at room temperature. Otherwise, it will create a cottage cheese texture, and your cheesecake will not be creamy like you want it to be.
- Cheesecake is set: Allow it to be fully set up before you add your cookie butter topping or slice it. If you slice it too soon, it will stay intact and hold shape.
- Drips Down Side: You can use a spoon to help get the perfect drips of the cookie butter running down the side of the cheesecake.
- Clean Cuts: Run your knife under warm water for a minute or two for clean slices. Then, clean off the blade and make a clean cut. Wash the blade and repeat for super clean and crisp cuts.
FAQs
The crust for this Biscoff recipe can be made from graham crackers, Oreo cookies, gingersnaps, or other types of cookies.
You can swap the cookie butter for peanut butter, your favorite nut butter, hazelnut spread, etc. It will alter the flavor profile, but the cheesecake will still be delicious.
Full fat is best for the richest flavor, but you can use low fat on either ingredient. It will make the cheesecake filling a bit lighter and less thick and creamy.
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Biscoff cheesecake
Equipment
- Food processor
- 9 inch springform pan
Ingredients
Crust
- 1.5 250 gram packages Biscoff cookies, fine crumbs
- 10 tablespoons Salted butter (melted and cooled)
Filling:
- 32 ounces 4 blocks full fat cream cheese, softened to room temperature
- 1 cup Biscoff cookie butter creamy
- 1 cup powdered sugar
- 10 ounces sour cream
- ½ tablespoon pure vanilla extract
Toppings:
- ⅔ cup Biscoff cookie butter spread (creamy, melted)
- Stabilized whipped cream (optional)
- Additional cookies for topping (optional)
Instructions
Prepare the pan
- Lightly spray a 9-inch springform pan with cooking spray. Line the bottom with a round of parchment paper and the sides with parchment strips for easy removal.
Make the crust
- Crush Biscoff cookies into fine crumbs using a food processor or high-speed blender. Transfer the crumbs to a medium bowl, then mix in melted butter and a pinch of salt until well combined.
Assemble the crust
- Firmly press the crumb mixture into the bottom of the prepared pan, using the bottom of a glass or measuring cup to create an even layer. Freeze the crust for about 10 minutes to set while you prepare the filling.
Prepare the filling
- In a large mixing bowl, beat cream cheese with a hand mixer on medium-high speed until smooth and creamy. Add cookie butter, powdered sugar, sour cream, and vanilla extract. Beat until well mixed, scraping down the sides of the bowl to ensure everything is fully incorporated.
Assemble the cheesecake
- Remove the crust from the freezer. Spread the cheesecake filling evenly over the crust, using a spatula to smooth it out and press lightly to remove air pockets.
Chill the cheesecake
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the filling to set.
Add the topping
- Once the cheesecake has set, remove the sides of the springform pan. Melt ⅔ cup of Biscoff spread in the microwave on low power, stirring every 20 seconds until smooth. Let it cool slightly before pouring it over the cheesecake. Spread evenly on top, allowing some to drip down the sides by gently nudging it over the edges with a spoon.
Final chill
- Refrigerate the cheesecake for another 30 minutes to set the topping.
Decorate and Serve
- Before serving, pipe stabilized whipped cream or frosting on top and garnish with extra Biscoff cookies. Slice, serve, and enjoy!
Notes
- You can substitute sour cream with whipped topping, whether homemade or a store-bought option like Cool Whip.
- Since the crust isn’t baked, freezing it for about 10 minutes before adding the filling helps it hold its shape while spreading.
- For extra Biscoff flavor and added texture, try mixing some crumbled cookies directly into the cream cheese filling.
- If you prefer a bit of crunch, you can use crunchy Biscoff spread, but note that the topping will have a slightly textured finish.
- For neat slices, clean your knife between each cut for the best presentation.
- Keep the cheesecake refrigerated until serving, and enjoy it chilled.
