This No Bake Biscoff Cheesecake is a creamy, dreamy dessert packed with irresistible cookie butter flavor. With a double layer of buttery Biscoff cookie crust, a smooth and airy filling, and a luscious cookie butter topping, it’s everything you love about cheesecake—without ever turning on the oven.
🍰 What Does No Bake Cheesecake Taste Like?
Flavor-wise, a no bake cheesecake has all the rich, tangy, and sweet notes you’d expect from a classic cheesecake. The difference lies in the texture: while traditional cheesecake is dense and firm, the no bake version is lighter, silkier, and mousse-like. This particular recipe strikes a beautiful balance—firm enough to slice cleanly, but still incredibly smooth and creamy.
✨ Why You’ll Love This No Bake Biscoff Cheesecake
- No oven needed: Simple, fast, and perfect for warm days.
- Double cookie crust: That’s right—cookie crust on the bottom and in the middle!
- Extra Biscoff flavor: With cookie butter in the filling and on top, the flavor is front and center.
- Amazing texture: Crunchy crust + creamy filling + smooth topping = pure perfection.
- Great make-ahead dessert: Chill it overnight and serve when ready!
🧾 Ingredients
For the Crust:
- 3 ½ cups (370g) Biscoff cookie crumbs
- ¼ cup (50g) packed brown sugar
- 12 tbsp (175g) unsalted butter, melted and cooled
For the Filling:
- 2 blocks (16oz/450g) cream cheese, room temperature
- ¾ cup (97g) powdered sugar
- 1 cup (250g) Biscoff creamy cookie butter
- 1 tsp pure vanilla extract
- 1 ½ cups (360ml) cold heavy cream
For the Topping:
- ½ cup (125g) Biscoff creamy cookie butter, melted
- Crushed Biscoff cookies (optional)
👩🍳 How to Make No Bake Biscoff Cheesecake
1. Make the Crust
- Line a 9-inch springform pan with parchment paper.
- Mix crust ingredients until evenly combined.
- Press ⅔ of the mixture firmly into the bottom and ¾ of the way up the sides of the pan. Chill.
- Reserve the remaining ⅓ for layering.
2. Make the Filling
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add cookie butter and vanilla, mixing until combined.
- With the mixer on low, slowly drizzle in the cold heavy cream. Take your time—adding it too quickly can cause the batter to separate.
- Once all cream is added, increase to high speed and whip until thickened and creamy. The batter should leave ripples and hold shape when spooned.
3. Assemble
- Spread half the filling over the chilled crust.
- Sprinkle the reserved crust mixture evenly over the filling.
- Gently dollop the remaining filling on top and smooth the surface.
4. Chill
- Cover and refrigerate for at least 6 hours, preferably overnight.
5. Decorate & Serve
- Melt Biscoff butter and pour over the chilled cheesecake.
- Sprinkle crushed Biscoff cookies on top, if desired.
- Slice and serve!
💡 Tips for Success
- Pack crust tightly to help it hold shape when sliced.
- Use block cream cheese (not spreadable) for the best structure.
- Let cream cheese come to room temp for a smooth, lump-free filling.
- Keep cream cold until ready to whip—it needs to be cold to thicken properly.
- Drizzle cream in slowly to prevent curdling or separation.
- Don’t overwhip or the filling may become grainy.
- Chill thoroughly—this ensures clean slices and perfect texture.
❓ FAQs
Can I use a different brand of cookie butter?
Yes! Any speculoos-style cookie butter will work just fine.
Can I substitute with peanut butter?
Yes, use creamy processed peanut butter (like Jif or Skippy). You may want to increase the sugar slightly to balance the flavor.
How long does this cheesecake keep?
Store in the fridge for up to 4 days. It’s best enjoyed within the first few days for peak freshness.
Can I make this in advance?
Absolutely! It’s an ideal make-ahead dessert. Just chill overnight and top before serving.