Easy No Bake Biscoff Cheesecake Recipe

Get ready to fall in love with this Easy No Bake Biscoff Cheesecake! It’s creamy, dreamy, and irresistibly rich with the caramelized flavor of Biscoff cookies in every single bite. And the best part? No oven required. This is the kind of dessert you can pull together in under 30 minutes (plus chill time), making it an absolute lifesaver for last-minute dinner parties, cozy weekends, or when you just want something decadent without the fuss.

Why You’ll Love This Recipe

• No Baking Needed: Say goodbye to preheating the oven. Just mix, chill, and enjoy—perfect for hot days or busy nights.
• Luscious Texture: Silky smooth cream cheese filling meets a buttery, crunchy Biscoff crust. It’s like biting into a cloud… a very delicious, cookie-infused cloud.
• Bold Biscoff Flavor: If you’re a fan of those famous spiced cookies, this dessert delivers big time. From crust to topping, it’s all about the Biscoff.
• Foolproof and Fast: Even if you’ve never made cheesecake before, this one is incredibly forgiving and super simple.

Ingredients You’ll Need

Here’s what you’ll need to whip up this Biscoff beauty:

• Biscoff Cookies: These make up both the crust and the topping. Crush them fine for the base and leave a few chunky crumbs for garnish.
• Unsalted Butter: Melted and mixed with the cookie crumbs to form a firm, flavorful crust that holds together beautifully.
• Cream Cheese: Go for full-fat for that classic cheesecake richness. Let it soften at room temperature so it blends smoothly.
• Biscoff Spread: The star of the show. Adds a deep caramelized biscuit flavor and extra creaminess to the filling.
• Powdered Sugar: Sweetens the filling while keeping it silky. Don’t skip sifting—it helps avoid lumps.
• Heavy Whipping Cream: Whipped until thick, it gives the cheesecake that light, mousse-like texture without the need for gelatin.
• Vanilla Extract: Just a splash enhances the overall flavor and balances the richness.

Variations

• Chocolate Swirl: Add a swirl of melted dark chocolate on top before chilling for a rich, bittersweet contrast.
• Mini Cheesecakes: Use a muffin tin lined with cupcake papers for adorable, individual servings.
• Nutty Crunch: Stir in a handful of chopped pecans or walnuts into the crust for an extra crunch.
• Vegan Version: Use plant-based cream cheese, dairy-free whipped topping, and coconut oil in place of butter.

How to Make Easy No Bake Biscoff Cheesecake

Step 1: Make the Crust

Crush the Biscoff cookies until fine (a food processor makes this easy) and mix with melted butter. Press the mixture firmly into the base of a springform pan, smoothing it out with the back of a spoon. Chill in the fridge while you make the filling.

Step 2: Prepare the Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the Biscoff spread and beat again until fully combined. Sift in the powdered sugar and mix until creamy.

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form. Gently fold it into the Biscoff-cream cheese mixture to keep the texture light and airy.

Step 4: Assemble and Chill

Pour the filling over the crust and smooth out the top with a spatula. Chill the cheesecake for at least 6 hours, preferably overnight, until fully set.

Step 5: Garnish and Serve

Before serving, warm a little extra Biscoff spread and drizzle it over the top. Sprinkle with crushed Biscoff cookies for a beautiful finish.

Pro Tips for Making the Recipe

• Chill Time is Key: Give it enough time in the fridge to set—don’t rush it or you’ll end up with a soft, unset center.
• Use a Springform Pan: Makes it easy to release the cheesecake cleanly without damaging the crust.
• Room Temp Ingredients: Ensure your cream cheese is fully softened before mixing to avoid lumps in the filling.
• Don’t Overmix the Cream: Fold the whipped cream in gently to keep the filling fluffy, not dense.

How to Serve

This cheesecake is a showstopper all on its own, but you can easily dress it up or pair it with sides:

Garnishes:

Top with whipped cream, caramel sauce, or even chocolate shavings if you’re feeling indulgent.

Pairings:

Serve with a hot cup of coffee, a chai latte, or a scoop of vanilla ice cream on the side.

Fancy Twist:

Add a layer of Biscoff spread in the middle of the cheesecake for a hidden surprise.

Make Ahead and Storage

Storing Leftovers

Store leftovers in the fridge, covered with plastic wrap or in an airtight container, for up to 4 days. The crust stays surprisingly crisp!

Freezing

Yes, this cheesecake freezes beautifully. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

No need! This is a no-bake, chilled dessert. Serve it cold straight from the fridge.

FAQs

Can I use another cookie instead of Biscoff?
Sure! Graham crackers or digestive biscuits will work, but you’ll miss that unique spiced caramel flavor that makes this cheesecake special.

How long does it take to set in the fridge?
At least 6 hours is ideal, but overnight is best. The longer it chills, the firmer and easier to slice it becomes.

Is Biscoff spread the same as cookie butter?
Yes! Biscoff spread is a type of cookie butter made from Biscoff cookies. Any cookie butter will technically work, but Biscoff gives the most authentic flavor.

Can I make this gluten-free?
Absolutely! Just use gluten-free speculoos-style cookies or a GF graham cracker alternative for the crust.

Final Thoughts

If you’re looking for a dessert that’s ultra-impressive but ridiculously easy to make, this Easy No Bake Biscoff Cheesecake is it. With its creamy filling, cookie-packed crust, and no oven required, it’s bound to become a favorite in your dessert rotation. So grab a jar of Biscoff, and let’s make magic happen in your kitchen—no baking degree required!

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