What Makes This Cheesecake Special?
- Bold Biscoff Flavor – Every bite is infused with warm, spiced notes of caramelized Biscoff cookies and creamy cookie butter.
- No-Bake Perfection – Skip the oven! This cheesecake sets beautifully in the fridge or freezer.
- Luscious & Light – Creamy, airy filling with a buttery, crunchy crust—an ideal flavor and texture combo.
- Fully Customizable – Add your personal twist with toppings like whipped cream, melted cookie butter, or a sprinkle of cinnamon.
- Effortless Prep – Prep it in under 30 minutes and let the fridge do the work. Perfect for parties, brunches, or cozy evenings.
Table of Contents
Ingredients
Yields: 8–10 slices
For the Base:
- 2 cups crushed Biscoff cookies (about 20)
- 1/4 cup white sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) full-fat cream cheese, softened
- 1/2 cup Biscoff cookie butter (plus more for drizzling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped until stiff
Optional Garnishes:
- Dollops of whipped cream
- Crushed Biscoff cookies
- Extra cookie butter, melted
- Caramel drizzle or chocolate shavings
How to Make It
1. Build the Crust
- Mix crushed cookies, sugar, and melted butter until crumbly and moist.
- Press into a 9-inch springform pan, spreading evenly across the base.
- Refrigerate while preparing the filling.
2. Whip the Filling
- In a bowl, beat cream cheese, cookie butter, sugar, and vanilla until silky.
- Gently fold in the whipped cream, making the mixture light and fluffy.
3. Fill & Set
- Pour the filling over the crust. Smooth the surface.
- Chill for at least 6 hours, or freeze for quicker results (2–3 hours).
4. Top & Serve
- Before serving, drizzle extra cookie butter on top.
- Garnish with your favorite toppings and slice carefully.
- Enjoy chilled for the best taste and texture.
Why This Recipe Works
- Cookie Butter Richness – Adds depth, spice, and indulgence.
- No-Bake Simplicity – Hassle-free and foolproof.
- Whipped Texture – Whipped cream keeps it airy but still rich.
Creative Variations
- Chocolate Twist – Add a swirl of melted dark chocolate into the filling.
- Mini Versions – Use cupcake tins with liners for single-serve cheesecakes.
- Swirled Center – Drop spoonfuls of cookie butter into the filling and swirl with a knife before chilling.
- Vegan Swap – Use plant-based cream cheese, coconut whipped cream, and vegan Biscoff alternatives.
Pro Tips for Perfect Results
- Room Temperature Ingredients – Prevents lumps and makes mixing easier.
- Chill Time is Key – Let it set fully for clean, beautiful slices.
- Clean Knife Between Cuts – For picture-perfect presentation.
Serving Suggestions
- Holiday Favorite – Dress it up with caramel drizzle and cinnamon sticks.
- Brunch Centerpiece – Serve with espresso or chai for a cozy morning treat.
- Dessert Buffet Hero – Place next to fruit tarts, brownies, or mousse cups.
Storage
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Wrap tightly and store for up to 1 month. Thaw in the fridge before serving.
Final Slice
This no-bake Biscoff cheesecake is a show-stopping dessert that’s as easy as it is indulgent. With its dreamy filling, bold cookie butter flavor, and endless topping options, it’s guaranteed to impress. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe delivers every time.
Have your own twist?
Tell us how you serve your Biscoff cheesecake below! Got a secret topping? A vegan version that rocks? Let’s swap sweet ideas in the comments. 💬👇
