No-Bake Biscoff Cheesecake – Creamy, Dreamy & Just 5 Ingredients

This no-bake Biscoff cheesecake is the ultimate indulgent dessert that I can whip up with only five simple ingredients. It’s rich, creamy, and packed with that unmistakable caramelized Biscoff cookie flavor. Whether I’m hosting a dinner or just craving something sweet, this cheesecake always steals the spotlight—and no oven needed!

Why You’ll Love This Recipe

I love this cheesecake because it’s one of the easiest desserts I’ve ever made. No water bath, no complicated steps—just mix, chill, and enjoy. The combination of the crunchy Biscoff crust and the smooth, tangy cream cheese filling is absolute heaven. Plus, the flavor is unique and irresistible, making it a total crowd-pleaser every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Biscoff cookies
• cream cheese (full-fat, softened)
• Biscoff spread
• whipped topping or heavy cream (whipped to stiff peaks)

directions

1. I start by crushing the Biscoff cookies into fine crumbs, then mix them with melted butter to create the crust.

2. I press the mixture firmly into the bottom of a springform pan and chill it while preparing the filling.

3. For the filling, I beat softened cream cheese until smooth, then mix in the Biscoff spread.

4. I fold in the whipped topping (or gently fold in whipped heavy cream) until the mixture is light and fluffy.

5. I pour the filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight until set.

6. Before serving, I sometimes add a drizzle of melted Biscoff spread or a few cookie crumbles on top for extra flair.

Servings and timing

This cheesecake serves 8 to 10 people.
Prep time: 15 minutes
Chill time: 4 hours (or overnight)
Total time: 4 hours 15 minutes

Variations

• I occasionally add a layer of whipped cream or cream cheese frosting on top for extra creaminess.

• For a chocolatey twist, I sprinkle dark chocolate shavings or a drizzle of chocolate sauce on top.

• If I want individual servings, I divide the mixture into mini dessert cups instead of a single pan.

• For extra texture, I stir in some crushed Biscoff cookies into the cheesecake mixture before setting.

storage/reheating

I store this cheesecake in the fridge, tightly covered, for up to 5 days. It holds its shape well and actually tastes better after a day or two.
If I need to freeze it, I wrap it in plastic wrap and foil, then freeze for up to one month. I thaw it in the fridge overnight before serving.
There’s no need to reheat—it’s best enjoyed chilled.

FAQs

Can I use a different cookie for the crust?

I love Biscoff cookies for their flavor, but I’ve also made this with graham crackers or digestive biscuits when I’m in a pinch. The result is still delicious!

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it a day ahead. The flavors develop better and the texture becomes even creamier after chilling overnight.

Is Biscoff spread the same as cookie butter?

Yes, Biscoff spread is a type of cookie butter made from Biscoff cookies. It has a sweet, spiced flavor that’s perfect for this cheesecake.

Can I use low-fat cream cheese?

I can, but I don’t recommend it. Full-fat cream cheese gives the cheesecake a richer, smoother texture that really makes a difference.

Why didn’t my cheesecake set properly?

It may not have chilled long enough. I always give it at least 4 hours, but overnight is ideal to get a firm, sliceable texture.

Conclusion

This no-bake Biscoff cheesecake is my go-to when I want something luxurious without all the effort. With just five ingredients and no oven time, it’s perfect for last-minute get-togethers or anytime cravings. The creamy filling and spiced cookie crust are a match made in dessert heaven—and once I make it, everyone always asks for seconds.