Biscoff Cheesecake No Bake – Creamy, Easy, and Irresistible

The first time I made this biscoff cheesecake no bake dessert, it wasn’t part of a detailed plan. I had cream cheese, heavy cream, and a toddler tugging on my shirt asking for something sweet. It was a hot Texas afternoon and turning on the oven wasn’t even a question. I opened the pantry, saw a forgotten sleeve of Biscoff cookies, and suddenly had an idea.

I crushed the cookies, melted a little butter, and pressed the crust into a pan. The smell was warm, sweet, and spiced, filling the kitchen with comfort. I quickly whipped the filling together while balancing my toddler on my hip, then tucked the pan into the fridge and hoped for the best.

Later that night, with the kids finally asleep, I took a bite. I stopped. The texture was creamy and smooth, and the cookie butter flavor had this cozy, spiced sweetness that felt like a warm hug. I knew in that moment this recipe was a keeper. It went straight into my “Clara Makes It Sweet” list of go-to desserts, right next to our 3-ingredient no-bake cookies. It was quick, easy, nostalgic, and seriously crowd-pleasing.

Now this biscoff cheesecake no bake is the dessert I reach for again and again. It works for birthdays, special holidays, or even random midweek cravings. It looks elegant enough for a dinner party but is so simple you can make it in sweatpants with a toddler on your hip.

This recipe stands out for so many reasons. First, it’s incredibly easy to make. You don’t need to bake it. There’s no need for gelatin, complicated steps, or tricky baking techniques. Just mix, chill, and enjoy.

Second, the texture is incredible. Whipped cream gives it lightness while cream cheese and cookie butter add rich, velvety depth. Each bite melts in your mouth.

This biscoff cheesecake no bake is also super adaptable.

• Want to go dairy-free? Use vegan cream cheese and coconut cream.
• Want it lighter? Reduce the sugar or make a thinner crust.
• Planning a party? Make individual cheesecakes in jars or cupcake liners.
• Need to prep ahead? It keeps well for up to two weeks in the fridge or six months in the freezer.

It’s as versatile as it is delicious, just like our no bake key lime pie recipe.

The real magic of this biscoff cheesecake no bake is how it turns simple pantry items into something that feels truly special. It’s one of those recipes that reminds you desserts don’t need to be complicated to be impressive.

Whether you need a quick treat after dinner or something elegant for guests, this cheesecake has you covered. It’s easy, dependable, and always leaves people asking for the recipe.

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Just Six Ingredients, Big Biscoff Flavor

The beauty of this biscoff cheesecake no bake recipe is how incredibly low-lift it is. There’s no fancy equipment, no fussy techniques just a handful of pantry staples that transform into a show-stopping dessert. Here’s what you’ll need:

• Biscoff cookies: These are your crust and topping. Their caramelized flavor brings warmth and a gentle crunch.
• Butter: Helps bind the crust. You can use dairy-free butter if needed.
• Cream cheese: Softened to blend smoothly. A good-quality full-fat cream cheese gives the richest taste.
• Superfine sugar: Dissolves easily and keeps the filling creamy, not gritty.
• Biscoff spread: The star! This creamy cookie butter gives that signature spiced sweetness.
• Heavy cream: Whipped into the mix to give that fluffy, mousse-like texture.

What I love most is the flexibility. Want to keep it vegan? Swap for vegan cream cheese, butter, and double cream. Need a gluten-free version? Use gluten-free cookie butter and crust options. It’s a simple base you can play with, just like I do in many of my lighter no-bake creations.

This recipe isn’t just east it’s calming. I actually find it therapeutic to make. You start by lining an 8-inch springform pan, then mix your crushed cookies with melted butter to form a crust. Press it in, pop it in the fridge, and move on to the filling.

For the filling, beat the cream cheese and sugar until smooth. Add the Biscoff spread, then whip in the cream until thick and dreamy. Pour it over the crust and refrigerate overnight (or for at least 6 hours). Before serving, melt more cookie butter, drizzle it on top, and finish with a sprinkle of crushed cookies. That’s it. No oven. No stress.

Want more no-bake inspiration? Check out our 3-ingredient cookie bites for a fast weekday win or go fruity with the no bake key lime pie for sunny flavor.

Biscoff Cheesecake No Bake – Creamy, Easy, and Irresistible

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This no-bake Biscoff cheesecake is rich and creamy and requires just six ingredients to make! It’s an elegant yet easy dessert that is sure to impress.

• Total Time: 2hrs 11mins

Ingredients

For the crust

• ▢9 ounces Biscoff cookies
• ▢6 tablespoons butter

• For the filling

  • ▢2 1/2 cups cream cheese
  • ▢1/4 cup superfine sugar
  • ▢1 cup Biscoff spread
  • ▢1 1/4 cups heavy cream

  • For the frosting

    • ▢1/2 cup Biscoff spread melted
    • ▢1/4 cup Biscoff cookies crushed

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Instructions

• Line an 8-inch springform cake pan with parchment paper and set aside.
• In a mixing bowl, combine your crushed Biscoff cookies with melted butter and mix until combined. Transfer it to the lined springform pan and refrigerate while you prepare the filling.
• In a large mixing bowl or bowl of a stand mixer with a paddle attachment, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy, around two minutes. Add in the Biscoff spread and beat until combined. Add the heavy cream and continue to beat until it stabilizes and thickens, around two minutes.
• Using a rubber spatula, transfer the filling onto the crust and refrigerate overnight or for at least 6 hours.
• Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Use a rubber spatula to ensure all edges are covered. Sprinkle the sides with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.

Notes

Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.

TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.

TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.

• Author: Clara Parker
• Cook Time: 2hours 11minutes

Pro Tips for the Creamiest Texture

Making biscoff cheesecake no bake is easy, but these little tricks will help you take it from good to unforgettable. With a few simple techniques, you’ll get that ultra-smooth, cloud-like texture every single time.

Start by letting the cream cheese come to room temperature. If it’s too cold, it won’t blend smoothly and can leave unwanted lumps in the filling. A soft base makes all the difference.

Swap out regular sugar for superfine sugar. It dissolves quickly and blends seamlessly into the cream cheese, giving your filling that silky finish without any grittiness.

If your mixer isn’t very strong, whip the heavy cream in a separate bowl until soft peaks form. Then gently fold it into the cream cheese and cookie butter mixture. This helps maintain a light, airy texture and prevents overmixing, which can deflate the filling.

Don’t rush the chilling process. Your biscoff cheesecake no bake needs at least 6 hours in the fridge to fully set, but if you can leave it overnight, the results are even better.

Want picture-perfect slices? Use a sharp knife warmed under hot water, then wipe it clean before each cut. This extra step really helps you get those clean, crisp edges.

I’ve made this cheesecake dozens of times in my kitchen often with a toddler helping and another one licking the spoon and it’s never let me down. If baked cheesecakes have ever cracked or collapsed on you, this no-bake version feels like a total game changer.

Variations You’ll Love

One of the best parts of this biscoff cheesecake no bake is how customizable it is. The base recipe is simple and forgiving, which makes it ideal for playing around with different flavors and textures.

Looking for a fruity twist? Try swirling in raspberry or strawberry puree before chilling the filling. You can also top the finished cheesecake with fresh berries for added color and freshness.

For chocolate lovers, a thin layer of melted dark chocolate between the crust and filling adds richness and contrast. Or just drizzle it over the top for a more casual look that still feels indulgent.

Want to elevate the texture even more? Replace half the cream cheese with mascarpone. It adds a creamy, mellow flavor that pairs beautifully with the spiced Biscoff crust.

If you’re planning a gathering or want something cute and portable, try making mini cheesecakes in small mason jars. They’re easy to serve and look adorable. A tart pan works great too if you’re going for a thinner, elegant presentation with faster chill time.

Around the holidays, mix a little cinnamon or nutmeg into the crust to bring in some warm seasonal flavors. These spices enhance the caramelized notes of the cookies without overpowering the dessert.

This recipe, like our 3-ingredient no-bake cookies, invites creativity. Try adding a swirl of peanut butter, layering in banana slices, or using a chocolate cookie crust instead. No matter how you customize it, the creamy cookie butter flavor always shines through.

Whether you follow the classic version or put your own spin on it, this biscoff cheesecake no bake adapts effortlessly to your mood, your pantry, and the occasion. It’s flexible, fun to make, and guaranteed to leave everyone asking for seconds.

How to Serve It Like a Pro

You’ve patiently waited for your biscoff cheesecake no bake to chill now comes the fun part: serving it up. When you’re ready, release the cheesecake from the springform pan. If the sides stick, gently run a thin knife around the edge to loosen it. Drizzle melted Biscoff spread over the top and let it drip down the sides for that beautiful glossy finish. Then, sprinkle with crushed cookies for extra texture and that signature look.

I love serving this cheesecake slightly chilled, not straight from the fridge, so the flavors can shine. Let it sit for about 10–15 minutes before slicing. For a holiday table, I’ll garnish with a dollop of whipped cream and a cookie stuck in each slice. For a dinner party, I’ve served this alongside espresso or tea it’s decadent but not heavy, making it the perfect finale.

And just like our no bake key lime pie, this cheesecake is a stunner even without extra effort.

Storing & Freezing for Later

One of my favorite things about this dessert? It stores beautifully. Keep it covered in the fridge, and it stays fresh for up to two weeks. The crust stays crisp, and the filling holds its shape. I’ve pulled slices out on busy weeknights for last-minute celebrations, and it’s always a hit.

Want to make it ahead or save some for later? Just pop the whole cheesecake or individual slices into an airtight container and freeze for up to six months. To thaw, place it in the fridge overnight or leave a slice at room temp for 30 minutes.

Busy mom tip: make it on a Sunday, and you’ve got dessert ready to go for two weeks. It’s the kind of no-bake win that feels just as good on a Wednesday as it does on a birthday.

This biscoff cheesecake no bake is the kind of dessert that quietly steals the show. It’s easy enough for a weeknight treat and elegant enough for any celebration. With only six ingredients, it brings cozy cookie butter flavor to life in a rich, creamy bite—no oven required. Whether you’re a busy parent like me, a kitchen newbie, or someone who just hates doing dishes, this recipe is here to make your life sweeter.

Try it once and you’ll come back again and again—just like we do with favorites like 3-ingredient no bake cookies or no bake key lime pie. Because when dessert is this easy—and this good—there’s really no reason to turn on the oven.

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