Creamy, rich, and packed with cookie-butter flavor, this no-bake Biscoff cheesecake features a crunchy Lotus cookie crust and a silky, melt-in-your-mouth filling. No oven or gelatin required — just pure Biscoff goodness.
This no-bake Biscoff cheesecake is perfect for anyone who loves cookie butter. It combines a buttery Biscoff cookie crust, a smooth cheesecake filling infused with cookie butter, and a glossy Biscoff topping. The result is a spiced, caramel-like dessert that tastes like your favorite spread transformed into a dreamy cheesecake.
Why you’ll love this recipe
- No oven, no fuss: A creamy cheesecake that sets in the fridge — no baking or gelatin needed.
- All the Biscoff flavor: Crunchy cookie crust, cookie butter filling, and a silky drizzle on top.
- Perfect for any occasion: Easy to prep ahead and guaranteed to impress cookie-butter lovers.
Ingredients for No-Bake Biscoff Cheesecake
- Biscoff cookies: Use Lotus biscuits for the authentic caramel-spice flavor in the crust.
- Unsalted butter: Melted to bind the cookie crumbs and keep the base rich and crisp.
- Cream cheese: Full-fat block cream cheese for a smooth, creamy texture.
- Cookie butter spread: Lotus Biscoff or a similar Speculoos spread works best.
- Heavy cream: Cold and full-fat so it whips up light and gives structure to the filling.
- Granulated or powdered sugar: Sweetens and balances the tang of the cream cheese.
- Vanilla extract: Enhances the cookie butter flavors.
Tips for this recipe
- Smooth filling: Use room-temperature cream cheese to avoid lumps.
- Measure by weight: Weighing ingredients ensures consistent results.
- Extra Biscoff flavor: Spread a thin layer of cookie butter over the crust before adding the filling.
- Chill overnight: For the best texture and stability, let the cheesecake set overnight.
- Clean cuts: Warm your knife slightly between slices for neat pieces.
How to Make No-Bake Biscoff Cheesecake
The base of this dessert is a simple Biscoff crust that holds together and slices cleanly. Crush Lotus Biscoff cookies into fine crumbs, then mix them with melted unsalted butter until evenly moistened.
Press the crumb mixture firmly into an 8-inch (20 cm) springform pan lined with parchment and chill for 30 minutes to set before adding the filling.
In a large bowl, beat softened cream cheese, cookie butter, powdered sugar, and vanilla with an electric mixer for 1–2 minutes until smooth. In a separate bowl, whip cold heavy cream to stiff peaks, then fold it gently into the cream cheese mixture until light and airy.
Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 4–6 hours or ideally overnight until firm. Once set, run a knife around the edge and remove the cheesecake from the springform pan.
Warm a small amount of cookie butter until pourable and spread it over the chilled cheesecake. Finish with a simple cream cheese frosting or whipped cream swirls and scatter crushed Lotus cookies on top for texture and decoration.
Variations & Substitutions
- Biscoff swirl cheesecake: Swirl extra cookie butter into the filling before chilling for a marbled appearance.
- Biscoff brownie cheesecake: Add fudgy brownie pieces between crust and filling for a richer dessert.
- Baked version: For a denser, bakery-style texture, try a traditional baked Biscoff cheesecake.
- Mini cheesecakes: Make individual portions in muffin tins for parties.
- Cheesecake bars: Press everything into a square pan and slice into bars for easy serving.
Recipe Questions
Can I use other cookies for the crust?
Yes — graham crackers or digestive biscuits work well, but Lotus Biscoff delivers the most authentic caramel-spice flavor.
How do I make it firmer?
Chill it overnight. For extra stability, you can add 1–2 teaspoons of gelatin (bloomed and dissolved) to the filling.
Can I freeze this cheesecake?
Yes. Freeze whole or sliced (without toppings) for up to 2 months. Thaw in the fridge overnight before serving.
What’s the best cream cheese to use?
Full-fat block cream cheese gives the creamiest, richest texture — avoid low-fat or spreadable varieties.
More Cheesecake Recipes
- New York cheesecake
- Chocolate cheesecake
- Biscoff cheesecake (baked)
I hope you enjoy this recipe. If you try it, please leave a comment — feedback always helps. Happy baking!
No-bake Biscoff Cheesecake
5 from 2 reviews
- Author: Fadela
- Total Time: 30 minutes
- Yield: 10 slices
Description
Creamy no-bake Biscoff cheesecake made with a crunchy cookie crust, cookie butter filling, and a smooth cream cheese topping — no eggs, no gelatin. (8-inch / 20 cm pan, serves 10–12)
Ingredients
Biscoff crust:
- 250 g (about 30) Lotus Biscoff cookies, crushed
- 90 g (6 tbsp / 1/3 cup) unsalted butter, melted
Biscoff cheesecake filling:
- 450 g (16 oz / 2 cups) full-fat cream cheese, room temperature
- 80 g (1/2 cup) powdered sugar
- 2 tsp pure vanilla extract
- 240 g (1 cup) Lotus Biscoff spread (smooth)
- 200 ml (3/4 cup) cold heavy whipping cream (at least 35% fat)
Topping & decoration:
- 150 g (2/3 cup) melted Biscoff spread
- 8 Lotus Biscoff cookies for garnish
- 100 g (1/2 cup) cream cheese or mascarpone for frosting
- 100 g (1/2 cup) heavy cream, cold
- 1 tbsp powdered sugar
Instructions
Make the Biscoff cookie crust:
- Place the crushed Lotus Biscoff cookies in a medium bowl, add the melted unsalted butter, and mix until crumbs are evenly coated.
- Pour the mixture into an 8-inch / 20 cm springform pan lined with parchment. Press firmly into an even layer.
- Chill the crust in the refrigerator while you prepare the filling.
Prepare the Biscoff cheesecake filling:
- In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and Biscoff spread with an electric mixer for 1–2 minutes until smooth.
- In another bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Pour the cheesecake batter over the chilled crust, smooth the top with an offset spatula, and refrigerate for at least 6 hours or overnight until set.
Decorate the cheesecake:
- Once chilled and firm, run a knife around the edge and remove it from the pan.
- Warm a little Biscoff spread and pour it over the top, letting it drip slightly down the sides.
- Make a simple topping by beating cream cheese, cold heavy cream, and powdered sugar until thick and smooth, then pipe swirls and finish with Biscoff cookies and crumbs.
Serve chilled and enjoy this creamy no-bake Biscoff cheesecake!
Equipment
Hand mixer
Stand mixer
Springform pan
Piping bag
Notes
Storage: Keep the cheesecake covered in the fridge for up to 4–5 days, or freeze without toppings for up to 2 months. Thaw in the fridge overnight before serving.
Tips for perfect results:
- Use a kitchen scale: Measuring by weight yields consistent results.
- Full-fat only: Use full-fat cream cheese and heavy cream (35%) for best texture.
- Whip it cold: Keep cream and bowl cold before whipping to achieve stiff peaks.
- Chill overnight: Longer chilling gives firmer, smoother results.
- Smooth finish: Run a knife around the edge before unmolding for a clean presentation.
- Prep Time: 30 minutes
- Category: cheesecake, dessert
- Cuisine: American