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no bake biscoff cheesecake
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No Bake Biscoff Cheesecake

If you’re a person who loves Biscoff, this no bake Biscoff cheesecake is going to be very hard to resist.
Prep Time20 minutes
Chill Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American, Western European
Servings: 8
Calories: 1005kcal
Author: Geraldine Julie

Ingredients

For the Biscoff Crust

  • 2 cups Biscoff cookie crumbs
  • 6 tablespoon unsalted butter, melted
  • ¼ teaspoon Fine Sea Salt Optional. (Biscoff is very sweet; a touch of salt in the crust is the "secret" that makes this taste professional)

For the Cheesecake Filling

  • 16 oz full-fat cream cheese, softened room temperature
  • ¾ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff spread
  • 1 cup heavy cream, extremely cold, 35 %+ fat

For the Biscoff Topping

  • ½ cup Biscoff spread, slightly melted
  • 1 tablespoon Coconut Oil (Refined). Optional. Melting the spread with a tiny bit of coconut oil creates a "Magic Shell" effect—it stays glossy and soft enough to slice through without cracking or sticking to the knife.
  • crushed Biscoff cookies Optional garnish

Instructions

  • Mix Biscoff cookie crumbs, melted butter, and optional salt. Press firmly into a 9-inch (23 cm) springform pan. Freeze for 15 minutes.
  • Beat the cream cheese, powdered sugar, and vanilla until smooth and lump-free.
  • Add the Biscoff spread and beat until the mixture is evenly combined.
  • In a separate chilled bowl, whip the heavy cream to stiff peaks.
  • Fold one-quarter of the whipped cream into the Biscoff mixture to loosen it, then gently fold in the remaining cream.
  • Spread the filling over the chilled crust and smooth the top. Refrigerate for 2 hours.
  • Melt the remaining Biscoff spread (with coconut oil if using) and pour over the cheesecake. Tilt the pan to spread it evenly.
  • Refrigerate for at least 6 hours, preferably overnight.
  • Garnish with crushed Biscoff cookies and serve chilled.

Video

Notes

Cooking Time and Temperature

No baking required. Chill for at least 6 hours until fully set.

Taste & Texture

Ultra creamy and smooth with rich caramelized cookie flavor and a buttery, crunchy crust.

Storage, Freezing & Reheating

  • Fridge: Store up to 4 days in a covered container.
  • Freezer: Up to 2 months without topping.
  • Best Served: Well chilled.

Serving Recommendations

I love serving this with a cup of coffee. The slight bitterness of the coffee balances the sweetness perfectly.

Recipe Variations and Substitutions

  • Biscoff cookies: Speculoos cookies can be used interchangeably.
  • Biscoff spread: You can substitute this with other cookie butter spreads.
  • Cream cheese: Use full-fat for the best texture.
  • Heavy cream: Must be cold to whip properly.
  • Add toasted pecans to the crust.
  • Drizzle with melted chocolate.

Proper Storage Tips

  • Keep refrigerated.
  • Store in a cake dome or a tall airtight container.
  • Cover loosely to protect the glossy topping.

Pro Tips

  • I always use full-fat cream cheese and make sure it’s fully softened. That’s the easiest way to get a perfectly smooth filling.
  • Don’t rush the chilling time. This cheesecake really benefits from an overnight rest.
  • For ultra-clean slices, I dip a knife in hot water and wipe it clean between cuts.

Nutrition

Calories: 1005kcal | Carbohydrates: 77g | Protein: 11g | Fat: 74g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 469mg | Potassium: 159mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1512IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg